Description
A cooking technique using microorganisms to ferment and break down ingredients, resulting in unique flavors and textures.
Technical
Microorganisms such as bacteria, yeast, and mold are used to ferment and break down ingredients. Enzymes produced by microorganisms catalyze chemical reactions, breaking down complex molecules into simpler ones. The Maillard reaction can occur, resulting in new flavor compounds.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
SourUmamiFruityEarthyYeastyTangy
Wine Analogy
Similar to the complex fermentation aromas in natural wines
Coffee Analogy
Resembles the fruity esters found in anaerobic fermentation coffee
Perfume Analogy