Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
smokywoodyslightly sweettartumami
Wine Analogy
Similar complexity to aged Sherry wines with oxidative notes
Coffee Analogy
Dark roast coffee with subtle fruity acidity
Perfume Analogy
Leather and tobacco base notes with citrus top notes
Culinary Applications
Suanmei Tang (Sour Plum Soup)BeijingProvides the foundational sour-sweet flavor profile
Meigan Cai (Preserved Mustard Greens)GuangdongUsed as fermentation starter for complex umami development
Suanmei Yu (Sour Plum Fish)SichuanCreates the characteristic tart counterpoint to spicy flavors
Molecular Pairing
Key Compounds Produced
Lactic acidAcetic acidCitric acidMalic acidQuercetin