Science
Primary Reaction
Thermal polymerization of triglycerides
Parameters
Temperature
°C to °C range
Sensory Profile
Aroma ()
Wine Analogy
Similar to the patina developed in oak barrel aging
Coffee Analogy
Resembles the dark roast notes of Sumatran coffee
Perfume Analogy
Comparable to the base notes of vetiver in oriental fragrances
Molecular Pairing
Key Compounds Produced