What You Need to Know
The process relies on endogenous proteolytic enzymes and halophilic microorganisms to hydrolyze fish proteins into peptides and free amino acids, especially glutamic acid. Concurrent Maillard-type reactions generate volatile amines such as dimethylamine and trimethylamine, along with aldehydes, contributing to the sauce's distinctive aroma.
The Science
Primary Reaction
Proteolysis of fish proteins by endogenous enzymes and halophilic microorganisms, followed by Maillard-type reactions producing volatile amines and aldehydes.