Why does tamarind extract smell sour after storage?

Question

Learn why your stored tamarind extract can develop an overly sour or fermented smell. Discover the best way to store it to keep it tasting fresh.

Answer 1

Tamarind extract smells sour after storage due to the concentration of tartaric acid and other organic acids, which become more pronounced as the extract ages and potentially undergoes fermentation. This intensified sour smell is a natural characteristic of tamarind.

Detailed Explanation:

Tamarind extract is naturally acidic, containing a high concentration of tartaric acid, citric acid, and other organic acids. These acids are responsible for its characteristic sour taste and smell. When tamarind extract is stored, several factors can contribute to the intensification of the sour smell:

1. Concentration: As the extract sits, some water may evaporate, leading to a higher concentration of the acids. This increased concentration makes the sour smell more noticeable.

2. Fermentation: If the tamarind extract isn't properly stored (e.g., not refrigerated or sealed), it can undergo slight fermentation. Microorganisms, such as yeasts and bacteria, can break down the sugars present in the tamarind, producing additional organic acids like acetic acid (vinegar), which contributes to the sour smell.

3. Breakdown of Complex Compounds: Over time, complex compounds in the tamarind extract can break down into simpler, more volatile organic acids, further enhancing the sour aroma.

4. Oxidation: Exposure to air can cause oxidation of certain compounds in the tamarind, potentially leading to the formation of acidic byproducts that contribute to the sour smell.

The sour smell doesn't necessarily indicate spoilage, but it's a sign that the acidic components are becoming more prominent. Taste the extract to determine if it's still usable. If it tastes excessively sour or has an off-flavor beyond the typical sourness, it might be best to discard it.

Pro Tip:

To minimize the intensification of the sour smell and preserve the quality of tamarind extract, store it in an airtight container in the refrigerator. This slows down evaporation, fermentation, and oxidation processes, helping to maintain its original flavor profile for a longer period.