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The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at 12℃-16℃ were investigated. Nonvolatile organic acids identified wexe lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioacide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.
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