Description
Thai curry paste is a raw blend of aromatic herbs, spices, and fermented shrimp paste whose flavor chemistry is driven by rapid enzymatic oxidation of plant lipids and the generation of volatile terpenes.
Technical
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.
Science
Primary Reaction
Lipoxygenase-mediated oxidation of plant lipids and Maillard browning during chili roasting
Sensory Profile
Aroma ()