Parameters
Temperature
30°C optimal
20°C to 40°C range
Temperature range for optimal enzymatic activity
Time
6 hours
2 hours – 12 hours
Equipment
Civet fatCheesecloth or filterContainer for collection
Sensory Profile
Aroma ()
FermentedSlightly sweetNutty
Compounds: Acetic acid, Butyric acid, Lactic acid
Taste
UmamiSour
Texture
SmoothCreamyLess greasy
Wine Analogy
Similar to aged animal fat notes found in some natural wines
Coffee Analogy
Reminiscent of the deep, fermented notes in kopi luwak coffee
Perfume Analogy
Comparable to the animalic base notes in civet-based perfumes