Using proteinase hydrolysates of porkas the precursor to produceporkflavor by thermal reaction can obviouslyenhancethefragranceintensityarid similarity.
Its flavor combines the licorice zing of fresh fennel seed and anise with citrus and honey notes, but here's where the real magic comes in: Fennel pollen acts not just as a flavoring agent but as a flavor booster, instantly beefing up a dish's umami that deep savoriness and intensity that chefs struggle mightily to develop.