Volatile compounds and physicochemical characteristics of Thai roasted chilli seasoning

Abstract

Thai roasted chilli seasoning is a condiment used to enhance the taste and aroma of foods, especially noodles. The characteristics of aroma-active compounds were analysed by using SPME, followed by gas chromatography-mass spectrometry (GC/MS) combined with descriptive sensory analysis to describe the aroma attributes. The roasted chilli seasoning was produced by using the optimum mixing ratio and roasting conditions (91°C for 23 mins). Firstly, the result revealed very low aflatoxin content (0.36 µg/kg) along with undetected aerobic plate count and yeasts and moulds. The predominant odorants in Thai roasted chilli seasoning obtained from GC-MS were mainly acid, Strecker aldehydes, Maillard reaction products, and sulfur-containing compounds. Acetic acid with a pungent aroma note showed the highest intensity, followed by prop-2-en-1-ol and diallyl disulfide contributing to garlic and spicy note respectively. Based on sensory evaluation, roasted, burnt, fatty, garlic-like, onion-like, pungent, spicy and sweet were found as distinctive notes for Thai roasted chilli seasoning. Maillard reaction products such as 2-methylbutanal, 3-methyl-butanal and furfural contribute to roasted notes, whereas garlic and onion odour notes are from prop-2-en-1-ol and allyl methyl trisulfide. Acetic acid together with (E)-2-heptenal and 1-(2-furanyl)-Ethanone contributed to pungent note in the sample, whereas diallyl disulfide (sulfur-containing volatiles) mainly responsible for spicy odour