Description
Molecular events and aroma compounds in natto fermentation.
Technical
Limonene oxidation to carveol and carvone is not a known molecular event in natto fermentation. Diacetyl is a common fermentation byproduct not typically influenced by citrus compounds.
Science
Primary Reaction
None
Sensory Profile
Aroma ()
UmamiSavoryNuttyEarthyAmmonia-likeFermented
Compounds: Pyrazines, Diacetyl, Isoamyl acetate, 2-Acetyl-1-pyrroline, Dimethyl trisulfide
Wine Analogy
Similar funkiness to natural orange wine
Coffee Analogy
Earthy notes like Sumatran wet-hulled coffee
Perfume Analogy