Description
Som Tam pounding mechanically disrupts papaya fibers to activate papain and release flavor compounds.
Technical
Mechanical force ruptures papaya cell walls, exposing the protease papain to its substrate and liberating polyphenols and volatile sulfur compounds such as methanethiol. The resulting enzymatic activity tenderizes the fruit while the released compounds contribute to the salad’s aroma and flavor profile.
Science
Primary Reaction
Mechanical disruption of papaya cell walls activates papain protease and releases polyphenols and volatile sulfur compounds
Sensory Profile
Aroma ()
earthysulfurousfreshzestyherbaceouspungentcitrusygreenpepperybright