Effect of drying methods on Thai dried chillis hotness and pungent odour characteristics and consumer liking

Toontom N., . and Posri W., . and Lertsiri S., . and Meenune M., . Effect of drying methods on Thai dried chillis hotness and pungent odour characteristics and consumer liking. pp. 289-299. ISSN 2231-7546

Dried chilli is widely used for its hotness and pungent odour enhancing properties. In an attempt to get a broad overview of drying effects on hotness and pungent odour characteristics contributing to dominant features of various types of Thai dried chilli major volatile flavour compounds responsible for perceived hotness and pungent odour of the dried chilli-(freeze (FD) hot air (HD) and sun (SD) dried samples) were identified by trained panel (n15) in conjunction with HS-SPME/GC-MS and LLE/GC-MS. Consumer liking of the three dried chilli was assessed on the basis of pungent odour and hotness characteristics by Thai consumers (n120) using 9 point“category hedonic scale. The GC-MS and trained panel data were analyzed by PLS and results show that capsaicin was the main compound responsible for the oral hotness sensation while 1-penten-3-one compound was found to be an indicator of strong pungent odour. The FD sample presented the highest intensity of hotness characteristic (p0.05). The content of 1-penten-3-one in FD was also higher than that of HD and SD. Although trained panellists could not differentiate between the intensities of pungent odour of FD and HD (p0.05) consumers had a tendency to prefer HD. This research proposes that there is substantial value to analysis such as this that integrates human sensorial perception with objective measurement. The outputs of this research can be used to provide guidance on dried chilli product development based on consumer acceptance criteria.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(43).p...

Abstract

Dried chilli is widely used for its hotness and pungent odour enhancing properties. In an attempt to get a broad overview of drying effects on hotness and pungent odour characteristics contributing to dominant features of various types of Thai dried chilli major volatile flavour compounds responsible for perceived hotness and pungent odour of the dried chilli-(freeze (FD) hot air (HD) and sun (SD) dried samples) were identified by trained panel (n15) in conjunction with HS-SPME/GC-MS and LLE/GC-MS. Consumer liking of the three dried chilli was assessed on the basis of pungent odour and hotness characteristics by Thai consumers (n120) using 9 point“category hedonic scale. The GC-MS and trained panel data were analyzed by PLS and results show that capsaicin was the main compound responsible for the oral hotness sensation while 1-penten-3-one compound was found to be an indicator of strong pungent odour. The FD sample presented the highest intensity of hotness characteristic (p0.05). The content of 1-penten-3-one in FD was also higher than that of HD and SD. Although trained panellists could not differentiate between the intensities of pungent odour of FD and HD (p0.05) consumers had a tendency to prefer HD. This research proposes that there is substantial value to analysis such as this that integrates human sensorial perception with objective measurement. The outputs of this research can be used to provide guidance on dried chilli product development based on consumer acceptance criteria.

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Item Type:	Article
AGROVOC Term:	Chillies
AGROVOC Term:	Capsicum
AGROVOC Term:	Drying
AGROVOC Term:	Odour
AGROVOC Term:	Hot peppers
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Capsaicin
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22491

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