About
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.
Aroma profile
Derived from this ingredient’s flavor compounds
marshy×3
sulphur×3
sickening×3
sulfurous×3
sulphurous×3
fresh×2
spicy×2
citrus×2
Taste profile
Derived from this ingredient's compounds · measured taste classes
sour
Composition
40 compounds identified — cross-referenced scientific databases
(+)-pulegonecalcium(2+)copper(2+)dimethyl disulfidedimethyl trisulfideiodidenicotinic acidwaterbiotincarbohydrate~predcholesterolenergy (atwater general factors)~predenergy (atwater specific factors)~prediron(2+)lipid~predmagnesium, mg
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.