Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
PungentBrineyCheesyFermentedFishyEarthy
Compounds: dimethyl trisulfide, 3-methylbutanoic acid, butyric acid, acetic acid, 2-methylbutanal
Wine Analogy
Similar to the umami depth of aged Sherry with volatile acidity
Coffee Analogy
Like over-fermented natural process coffee with funky fermented notes
Perfume Analogy
Ambergris-like marine funk with sour animalic undertones
Culinary Applications
Nam Prik KapiCentral ThailandForms the umami backbone of this iconic chili-shrimp paste dip
Kaeng SomSouthern ThailandBalances the sour-spicy curry's acidity with fermented depth
Yum Woon SenNortheastern ThailandProvides the savory foundation for glass noodle salads
Molecular Pairing
Key Compounds Produced
Lactic acidGlutamic acidInosinic acidGuanylic acidFatty aldehydes (e.g. hexanal)