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Volatile compounds and physicochemical characteristics of Thai roasted chilli
seasoning

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