0-4-5-understand-aroma-compounds

name	0.4.5-understand-aroma_compounds
description	[0.4.5] 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

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Projected from the sourdough baking KB (546 concepts / 369 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.

(leaf — this is an actual skill.)