WSJ: Mmm, the Flavors of Fermentation

[dmahurin]

Recreating naturally occurring fermented flavors in a lab isn't easy, experts say. "What I marvel the most about is the complexity, especially with something like kimchi," says Paul Ricciardi, an IFF flavorist. "You have the heat, of course, but you also have the nice cabbage nose and the umami note that is so important."

Tabasco is another head scratcher, Mr. Ricciardi says. Mimicking the nuances of the popular hot sauce is one of the biggest challenges Mr. Ricciardi says he is facing as more food companies seek hints of the spicy, fermented flavor for their products.

Here's an idea: use real ****ing tobasco sauce.