Description
Huitlacoche is a cultivated corn fungus prized for its sweet, umami flavor and gelatinous texture.
Technical
The fungus Ustilago maydis produces a β‑1,3‑glucan‑rich cell wall and mannoproteins that give huitlacoche its characteristic gelatinous consistency. Cooking denatures fungal proteins and reduces the mycotoxin ustiloxin B, while Maillard reactions at excessive temperatures can produce bitter off‑tastes.
Science
Primary Reaction
Infection of corn kernels by Ustilago maydis leading to tumor formation and a metabolic shift that increases soluble sugars and decreases starch.
Sensory Profile
Aroma ()
earthysweetumamimushroomynuttysmokycorn-likefermentedwoodymusty