Identification of characteristic aroma components of Thai fried chili paste

Premsiri Rotsatchakul, Siree Chaiseri, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review


Three forms of Thai fried chili pastes (CP) were prepared, consisting of an unheated CP (UH-CP), a CP heated at 100°C for 25 min (H25-CP, typical product), and a CP excessively heated for 50 min (H50-CP). The potent odorants in the CPs were investigated by two gas chromatography-olfactometry methods: dynamic headspace dilution analysis (DHDA) and aroma extract dilution analysis (AEDA). DHDA revealed that the predominant odorants in heated CPs were mainly sulfur-containing compounds, followed by lipid-derived compounds, Strecker aldehydes, and Maillard reaction products. Dimethyl sulfide, allyl mercaptan, 2- (or 3-) methylbutanal, ally methyl sulfide, 2,3-butanedione, 3,3′-thiobis(1-propene), and methyl propyl disulfide were among the most potent headspace odorants detected by DHDA. By AEDA, 2-vinyl-4H-1,3-dithiin and diallyl trisulfide had the highest FD factors in H25-CP. On the basis of their high FD factors by both GCO methods, the predominant odorants in H25-CP were 3-vinyl-4H-1,2-dithiin, allyl methyl disulfide, and allyl methyl trisulfide. Furthermore, dimethyl trisulfide and diallyl disulfide had the highest odor activity values in H25-CP, suggesting that these were also potent odorants in CP. In addition, methional, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3-(2H) -furanone, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) were indicated as potent thermally derived odorants of H25-CP.

Original languageEnglish (US)
Pages (from-to)528-536
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number2
StatePublished - Jan 23 2008


  • Aroma extract dilution analysis
  • Aroma-active
  • Dynamic headspace dilution analysis
  • Gas chromatography-olfactometry
  • Odorant
  • Thai fried chili paste (nam phrikphao)

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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