• Wattana Panphut
  • Chookait Pudprommarat
  • Dusit Bulan
  • Sakuntra Kumchoo
Keywords: study, sensory, evaluation, screening, curry paste


Curry was a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry was unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish. The curries were the richest dish of Thai red chillies the Thai cuisine, being based on spicy herb and spice pastes, i.e. curry pastes. The base of Thai red curry paste was dry, red chillies, which were very spicy and extremely fragrant. This purpose would be substituting the red bell pepper for reduced the spicy flavor, but still authentic Thai curries. To study of sensory evaluation was an object to evaluate screenings and training the sensory tester for testing taste, the quality of foods considering a consumer's perception was performed. Then the qualified sensory tester continues to evaluate the sensory taste of food products as novel formula of Thai’s curry paste on further. The experiment used 30 candidates mixed male and female tester in age between 20 and 25 years old. The testing material was separated into three parts as, saltines, sweetness, and mixed saltiness and sweetness. In each testing series were adjusted, proper level concentration of salt and sugar. The results von twelve expert volunteer had 95 % testing accurately that were the tester experiment to distinguish testing the red curry paste. The result of sensory evaluation from the qualified tester was not statistic significantly different (0.05, α) represented in color, smelling, and taste. Twelve trained, qualified testers were then graded sensorial evaluation screening for novel product of Thai curry paste on further. However, most of the attributes were statistically perceived with the same intensity in terms of appearance, aroma or flavor of consumer perspective and preference.