Physicochemical and sensory properties of Southern Thai curry pastes

This study examined the physicochemical, phytochemical, and sensory properties of Southern Thai Curry Paste (STCP) from 14 provinces. Total phenolic content (TPC) ranged from 30 to 68 mg GAE/100 g, with Phang Nga exhibiting the highest value, while total flavonoid content (TFC) ranged from 0.10 to 5.60 mg CE/100 g, peaking in Pattani curry paste. These variations highlight the influence of regional ingredients and formulations on the bioactive composition of STCP. Gas Chromatography-Mass Spectrometry (GC-MS) identified 54 volatile compounds across samples, including caryophyllene, neral, and turmerone, up to 133.85 µg/g, 7.58 µg/g, and 130.87 µg/g, respectively, which collectively shaped the aroma profiles. Descriptive sensory analysis revealed 18 aroma characteristics, with “Citrus” and “Lemony” notes dominant in Phuket curry paste, while “Earthy” and “Peppery” attributes were more pronounced in Phatthalung samples, reflecting ingredient-driven diversity. Principal Component Analysis (PCA) further distinguished the samples by clustering based on volatile and sensory data, demonstrating clear regional groupings. These findings underscore the complex relationship between phytochemical composition, volatile compounds, and sensory attributes, emphasizing the cultural, nutritional, and flavor significance of STCP across Southern Thailand.