| name | 0.4.6-understand-aroma_compounds |
| description | [0.4.6] Volatile fermentation byproducts including alcohols and esters that create the aromatic profile of sourdough. |
understand-aroma_compounds
CALL NUMBER: deep_fermentation.aroma_compounds
DEFINITION: Volatile fermentation byproducts including alcohols and esters that create the aromatic profile of sourdough.
Invoke this skill to understand aroma_compounds down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
CONSUMERS (what needs this)
atd_retro_nasal_aroma_release, banana_ester_notes, caramelized_aroma, esters, ethanol, flavor_complexity, fusel_alcohols
Projected from the sourdough baking KB (630 concepts / 458 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
