Science
Primary Reaction
Fermentation of sucrose, glucose, and fructose
Sensory Profile
Aroma ()
floralfruityyeastyvinegarycaramelized
Compounds: ethyl acetate, isoamyl alcohol, phenethyl alcohol, acetic acid, lactic acid
Wine Analogy
Similar to young palm wine with floral and tropical fruit notes
Coffee Analogy
Reminiscent of natural process coffee with fermented fruit character
Perfume Analogy
Shares aromatic compounds with jasmine and gardenia perfumes
Culinary Applications
KareweKiribatiFresh sap used as sweetener in traditional desserts