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Thai green chili (Capsicum annuum Linn.) was baked at temperatures of 180, 210 or 250°C for 5 to 30 min. The products were assessed for color, capsaicin content and flavor volatile components. Baking temperature and time beyond 10 min significantly altered the color parameters (L, -a*, b*) of product especially greenness. Capsaicin content was decreased significantly on baking. Flavor volatile components including hydrocarbons, esters and alcohols were found largely in fresh green chili, whereas other volatile classes such as aldehydes, ketones, sulfur-containing compounds, furans and pyrazine presented in the lesser extent. On cooking, some compounds were lost, while others were generated.

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Alteration of physical and chemical qualities of pressurized and heat treated Nam Prig Nhum (Thai-green-chili paste) was thoroughly assessed upon storage for eight weeks. During storage, colour L, -a*, and b* parameters of pressurized Nam Prig Nhum displayed comparatively low changes. The enzyme activities of peroxidase, lipoxygenase, and polyphenol-oxidase nearly fell by half during storage. Peroxidase was the most resistant to pressure followed by lipoxygenase and polyphenol-oxidase. For pungent components, all capsaicinoids in Nam Prig Nhum underwent alteration by the thermal processes as well as by acidic and oxidative degradation during storage. However, higher amount of capsaicinoids were retained in pressurized than in heat treated products.

Sesame and perilla seeds were analyzed for fat, protein, moisture and ash. Their mineral contents, lignan, γ-tocopherol and fatty acid profiles were also determined. The results showed that sesame seeds had higher protein, lipid and mineral contents but lower fiber contents than perilla seeds, accounting for 17.38-20.76%, 42.70-46.18%, 3.07-6.47%, 18.00-21.88%, respectively. Major minerals in the seed were 0.26-0.95% calcium and 0.11-0.23% magnesium. Perilla oil showed lower pH than sesame oil giving it higher acid value. Most lignans were more concentrated in sesame than perilla. Sesamin was the predominant lignin, followed by sesamolin. The sesamin and sesamolin contents in sesame were ranged for 148.30-183.68 mg/100g and 33.96-43.54 mg/100g, respectively. Although black sesame oil had low content of sesamin and sesamolin, it performed high physiological functions due to its high contents of γ-tocopherol and unsaturated fatty acid. Gamma tocopherol of the oils was ranged from 35.81 to 51.64 mg/100g, and perilla oil showed the highest γ-tocopherol content. Fatty acid profiles revealed that the major fatty acids in sesame oils were 44.43-47.21% linoleic followed by 36.40-38.39% oleic, 7.07-9.64% palmitic and 5.09-7.72% stearic acids, giving them high polyunsaturated fatty acids (PUFA), followed by monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA). White sesame oil had higher linoleic acid but lower oleic acid than other sesame oils. Perilla oil contained high amounts of 55.27% α-linolenic followed by 19.75% linoleic, 12.70% oleic and 7.38% plamitic acids, giving it high PUFA, but low SFA and MUFA. Keywords: Chemical composition, Minerals, Fatty acid profiles, Lignans, Gamma-tocopherol