Description
Fermentation using Aspergillus oryzae breaks down starches and proteins, producing unique flavors and aromas.
Technical
The fungus Aspergillus oryzae breaks down starches into sugars, which are then converted into compounds with unique flavors and aromas through a series of enzymatic reactions. This process involves the action of amylases, proteases, and other enzymes that degrade complex molecules into simpler ones.
Science
Primary Reaction
Enzymatic hydrolysis
Sensory Profile
Aroma ()
UmamiFruityNuttyEarthySavoryMildly alcoholic
Wine Analogy
Similar complexity to aged sherry
Coffee Analogy
Nutty notes like natural process Ethiopian coffee
Perfume Analogy