Description
Fermentation transforms sugars into a spectrum of flavor compounds through microbial metabolism.
Technical
Yeast convert sugars to ethanol and CO₂, generating esters such as isoamyl acetate that impart fruity notes. Lactic acid bacteria (LAB) reduce sugars to lactic acid and produce diacetyl, giving buttery or creamy flavors. Symbiotic cultures in kombucha produce acetic and gluconic acids, while kimchi fermentation yields lactic acid, diacetyl, and alcohols like 2‑ethyl‑1‑hexanol, creating umami‑sour complexity.
Science
Primary Reaction
Microbial carbohydrate metabolism to acids, alcohols, and esters
Sensory Profile
Aroma ()
fruitysourtangybutteryumamiyeastyvinegaryearthyfloralspicy