Noticed an ammonia-like smell from your frozen mint chutney? Learn about the chemical changes that can cause this strange odor to develop.
1 Answer
The ammonia smell in mint chutney after freezing is likely due to the breakdown of proteins and amino acids in the mint leaves, accelerated by enzymes that remain active even at freezing temperatures. This process releases ammonia as a byproduct.
Detailed Explanation:
Mint leaves, like many other fresh herbs, contain proteins and amino acids. When mint chutney is frozen, the freezing process doesn't completely halt all enzymatic activity. Certain enzymes, particularly those involved in protein degradation, can continue to function, albeit at a slower rate. These enzymes break down the proteins and amino acids present in the mint, resulting in the release of ammonia. The ammonia, even in small quantities, has a strong, pungent odor that can be easily detected, especially after thawing the chutney. The cell structure of the mint leaves also breaks down during freezing, releasing more of these compounds and intensifying the smell. The longer the chutney is frozen, the more pronounced the ammonia smell may become.
Pro Tip:
To minimize the ammonia smell, blanch the mint leaves briefly in boiling water before blending them into the chutney and freezing. Blanching deactivates the enzymes responsible for protein breakdown, reducing the formation of ammonia during freezing and thawing.