Noticed your sesame chutney has a stronger, more pungent smell after a day? Learn what causes this change in aroma during storage.
1 Answer
Sesame chutney develops a pungent smell over time primarily due to the oxidation of its oils and the breakdown of its organic compounds, often accelerated by improper storage and microbial activity.
Detailed Explanation:
The pungent smell in sesame chutney arises from a combination of factors that occur as the chutney ages. Sesame seeds are rich in oils, which are susceptible to oxidation when exposed to air and light. This oxidation process leads to the formation of volatile compounds that contribute to an off-putting or rancid odor.
Furthermore, the chutney contains other organic components like spices, garlic, and sometimes even jaggery or sugar. Over time, these ingredients can undergo chemical changes and microbial degradation, especially if the chutney isn't stored properly. Microorganisms, such as bacteria and molds, can thrive in the chutney, breaking down its components and producing byproducts that contribute to the pungent smell. The presence of moisture accelerates these processes.
The specific compounds responsible for the pungent smell can vary depending on the exact ingredients and storage conditions, but they often include short-chain fatty acids, aldehydes, and other volatile organic compounds produced during oxidation and microbial metabolism.
Pro Tip:
To prevent sesame chutney from developing a pungent smell, store it in an airtight container in the refrigerator. This slows down oxidation and microbial growth, preserving its flavor and aroma for a longer period. Consider adding a natural preservative like lemon juice or vinegar, which can inhibit microbial activity.