Soybean oil is a very faint, mildly fatty and slightly nutty vegetable oil with a soft bean-like green undertone. In perfumery it is used almost exclusively as a carrier/fixative rather than for its own odor, contributing weight and slow evaporation without a distinct scent character.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 360.
Soy Sauce is a very dark brown liquid.
Soy Sauce has a sweet, meat-extract-like odor and extreme pungency, but also salt-sweet and spicy taste.
Soy Sauce enhances the flavor of many kinds of food, e.g. meats, soups, vegetables, fish, rice dishes.
The milky emulsion formed when soybeans are ground with water can be fermented by means of a fungus, Aspergillus Oryzae.