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KMID : 0380619760080020090
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 2 p.90 ~ p.94
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Studies on the Volatile Fatty Acids and Carbon Dioxide Producted in Different Kimchis
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Abstract
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The amounts of volatile fatty acid and carbon dioxide of different salt Kimchis (1.02% NaCl, 3.16% NaCl) and Kimchis fermented at different temperature were determined.
After the extraction of the acids with 80% ethanol it was steam-distillated.
Identification and quantitative determination of individual acids were performed by gas chromat ography and paper chromatography.
Carbon dioxide contents were measured by microdiffusion method.
Formic and acetic acid were found in four Kimchis.
The acetic acid content of 1.02% NaCl Kimchi and Kimch fermented at 4-5℃ were very high and their carbon dioxide contents were also high.
Fifteen taste panels scored 1.02% NaCl Kimchi higher than 3.16% NaCl Kimchi and Kimchi fermented at 4-5℃ higher than Kimchi fermented at 20-22℃.
It is assumed that large amounts of acetic acid and carbon dioxide make Kimchi flavorful.
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