What You Need to Know
The paste’s aroma and flavor arise from lipoxygenase-mediated oxidation of polyunsaturated fatty acids in chilies, lemongrass, galangal, and lime zest, producing C6 aldehydes such as hexanal and (E)-2-hexenal. Roasting dried chilies at 120 °C initiates Maillard-type reactions that generate pyrazines, adding smoky depth. Fermented shrimp paste supplies free glutamate, which synergizes with terpenes to enhance umami perception.
The Science
Primary Reaction
Lipoxygenase-mediated oxidation of plant lipids and Maillard browning during chili roasting