Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Major Odor Components of Raw Kimchi Materials and Changes in Odor Components and Sensory Properties of Kimchi During Ripening

김치재료의 주요한 냄새성분과 김치숙성중의 냄새성분 및 관능적특성의 변화

  • Jeong, Hye-Seung (Department of Foods and Nutrition, Duksung Women's University) ;
  • Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University)
  • 정혜승 (덕성여자대학교 식품영양학과) ;
  • 고영태 (덕성여자대학교 식품영양학과)
  • Received : 2010.06.28
  • Accepted : 2010.10.03
  • Published : 2010.10.30
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Abstract

Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days were investigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchi originated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol, which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. The amount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increased slightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously during ripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreased thereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than those of other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide or methyl propyl disulfide was higher than that of other VOCs.

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References

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