What You Need to Know
The process lowers water activity to ≈0.6–0.7 and pH to 4.0–4.5, generating hydrogen peroxide via glucose oxidase and exposing microbes to essential oils such as eugenol and cinnamaldehyde that disrupt membranes. Concurrently, protein denaturation and Maillard‑type reactions produce savory flavor compounds.
The Science
Primary Reaction
Inhibition of microbial growth through low aw, acidic pH, hydrogen peroxide, and essential‑oil membrane disruption; simultaneous protein denaturation and flavor development.