Description
Korean chili paste (gochujang) undergoes a complex fermentation involving lactic acid bacteria and molds, producing a range of flavor compounds.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum convert sugars into lactic acid, lowering pH to 4.5–5.0. Concurrently, Aspergillus oryzae secretes enzymes that hydrolyze starches and proteins, generating sugars, amino acids, and secondary metabolites like kojic acid and 5‑methyl‑2‑thiazole‑4‑carboxylic acid that contribute to sweetness and umami.
Science
Primary Reaction
Lactic acid fermentation and mold‑mediated enzymatic hydrolysis
Sensory Profile
Aroma ()
earthynuttysweetumamifermentedsavorycomplexpungentroastedspicy