Corn sauce

Sensory analysis describes corn sauce with characteristic savory tastes including 'xian' (鲜 in Chinese), umami, caramelized, roasted, slightly yeasty, meaty, salty, and sweet.

[1] The taste of corn sauces has been subject to research, showing that the complexity of the taste results from the composition of salts and fermentation metabolites, amino acids, acetic acid, ribotides, short peptides and carbohydrates.

Like yeast extract, soy sauce and hydrolyzed vegetable protein, it rounds off the flavor and taste.

The filtered broth is concentrated in order to obtain a paste and to create further Maillard products.

Flavor and color compounds are generated by Maillard reaction during the fermentation, cooking and drying process.