Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)
This research examined how various smoke flavors such as powdered smoke, teak, and longan wood affected the quality of hermetically sealed green chili paste (Nam Prik Num). Teak and longan wood smoking produced a darker green color than the control and smoke powder samples. The smoky aroma had no im...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000479 |
| _version_ | 1797224164794302464 |
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| author | Kittima Leelapongwattana Ratchadaporn Linruesee Soottawat Benjakul Suthasinee Yarnpakdee Hideki Kishimura Theeraphol Senphan Chodsana Sriket |
| author_facet | Kittima Leelapongwattana Ratchadaporn Linruesee Soottawat Benjakul Suthasinee Yarnpakdee Hideki Kishimura Theeraphol Senphan Chodsana Sriket |
| author_sort | Kittima Leelapongwattana |
| collection | DOAJ |
| description | This research examined how various smoke flavors such as powdered smoke, teak, and longan wood affected the quality of hermetically sealed green chili paste (Nam Prik Num). Teak and longan wood smoking produced a darker green color than the control and smoke powder samples. The smoky aroma had no impact on yield, pH, water release, or chemical composition. However, it did influence moisture content, lightness (L*), redness (a*), yellowness (b*), and water activity (aw) compared to control and smoke-flavored samples. The attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) showed structural changes, control with C-H groups at 2924 cm−1, and smoking introduced –COOR at 1744 cm−1, signifying flavor-induced alterations. The heightened peak hinted at a distinctive smoke aroma, deepening our understanding of molecular transformations. Sample smoke flavor compounds studied using a solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), included hydrocarbons, alcohol, aldehydes, ketones, esters, acids, and sulfide compounds, with sulfide compounds, alcohol, hydrocarbon, and alcohol compounds as the predominant volatiles. Nam Prik Num with smoke powder scored higher in appearance, color, aroma, taste, and texture than the control. Flavoring with smoke powder is more effective than charcoal grilling for adding smoky taste to Nam Prik Num. |
| first_indexed | 2024-04-24T13:48:46Z |
| format | Article |
| id | doaj.art-e88bea8eef844933adc48b741d3fd9ca |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-24T13:48:46Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-e88bea8eef844933adc48b741d3fd9ca2024-04-04T05:07:25ZengElsevierFuture Foods2666-83352024-06-019100341Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)Kittima Leelapongwattana0Ratchadaporn Linruesee1Soottawat Benjakul2Suthasinee Yarnpakdee3Hideki Kishimura4Theeraphol Senphan5Chodsana Sriket6Program in Food Science and Technology, Faculty of Agricultural Technology, Phetchaburi Rajabhat University, Phetchaburi, 76000, ThailandProgram in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Sansai, Chiangmai, 50290, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandDivision of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, ThailandLaboratory of Marine Chemical Resource Development, Faculty of Fisheries Sciences, Hokkaido University, Hokkaido, Hakodate, 041-8611, JapanProgram in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Sansai, Chiangmai, 50290, Thailand; Corresponding author.Food Innovation and Management Program, Department of General Science and Liberal Arts, King Mongkut's Institute of Technology Ladkrabang, Prince of Chumphon Campus, Pathiu, Chumphon, 86160, ThailandThis research examined how various smoke flavors such as powdered smoke, teak, and longan wood affected the quality of hermetically sealed green chili paste (Nam Prik Num). Teak and longan wood smoking produced a darker green color than the control and smoke powder samples. The smoky aroma had no impact on yield, pH, water release, or chemical composition. However, it did influence moisture content, lightness (L*), redness (a*), yellowness (b*), and water activity (aw) compared to control and smoke-flavored samples. The attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) showed structural changes, control with C-H groups at 2924 cm−1, and smoking introduced –COOR at 1744 cm−1, signifying flavor-induced alterations. The heightened peak hinted at a distinctive smoke aroma, deepening our understanding of molecular transformations. Sample smoke flavor compounds studied using a solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), included hydrocarbons, alcohol, aldehydes, ketones, esters, acids, and sulfide compounds, with sulfide compounds, alcohol, hydrocarbon, and alcohol compounds as the predominant volatiles. Nam Prik Num with smoke powder scored higher in appearance, color, aroma, taste, and texture than the control. Flavoring with smoke powder is more effective than charcoal grilling for adding smoky taste to Nam Prik Num.http://www.sciencedirect.com/science/article/pii/S2666833524000479Flavor enhancementGreen chili pasteHermetically sealedSmoke flavorsSmoke powder |
| spellingShingle | Kittima Leelapongwattana Ratchadaporn Linruesee Soottawat Benjakul Suthasinee Yarnpakdee Hideki Kishimura Theeraphol Senphan Chodsana Sriket Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num) Future Foods Flavor enhancement Green chili paste Hermetically sealed Smoke flavors Smoke powder |
| title | Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num) |
| title_full | Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num) |
| title_fullStr | Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num) |
| title_full_unstemmed | Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num) |
| title_short | Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num) |
| title_sort | impact of different smoke flavors on the quality of hermetically sealed green chili paste nam prik num |
| topic | Flavor enhancement Green chili paste Hermetically sealed Smoke flavors Smoke powder |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524000479 |
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