Volatile Compounds Isolated from Sa Cha Sauce

Abstract

Sa Cha sauce is commonly used in many Taiwanese and southern Chinese cuisines. It is used primarily to marinate meat for barbecue and to stir‐fry, and is also a favored dipping sauce for hot‐pot meals. The ingredients of Sa Cha sauce generally include dried shrimp and fish, onion, garlic, sesame, oil, sugar, and spices. The ingredients can vary slightly from brand to brand.

The volatile compounds of Sa Cha sauce were isolated by simultaneous steam distillation/solvent extraction. The extract possessed a strong Sa Cha sauce flavor. A total of 48 volatile compounds were identified. This group includes compounds derived directly from spices, from the Maillard reaction, and from thermal degradation of flavor precursors. The spice-derived components are the most dominant volatile constituents; 1-methoxy-4-(1-propenyl)-benzene (trans-anethole) which comes from star anise, overwhelms the whole volatile profile of Sa Cha sauce. The sulfides and other sulfur compounds, which originate mostly from the Allium species, are not only formed in significant quantities but because they have a relatively low odor threshold, also play an important role in the development of the overall flavor of Sa Cha sauce. Pyrazines, which are the products of the Maillard reaction, can be provided by roasted sesame and are also possibly generated through the interaction of dried shrimp, fish, and sugar.