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Kimchi, a traditional vegitable fermented food in Korea, was prepared and fermented at 5 C in order to analyze the taste and flavor compounds. Major flavor components were identified as dimethyl-disulfide, dimethyl-trisulfide, dipropyl-disulfide, 1-butane 1-isothiocyanate, diallyl -disulfide by GC and GC/MS. Some organic acids such as lactic acid and citric acid increased from 1.2㎎/100g and 5.4㎎/1008 in the initial stage to 33.3㎎/100g and 44.4㎎/100g at the end of fermentation, respectively. Free amino acids in kimchi were found to play an important role for the taste. The contents of total free amino acid increased from 316.3㎎/100g to 600㎎/ 100g in the fermented kimchi and glutamic acid, alanine, valine, leucine, lysine and arginine were abundant in kimchi. The results of sensory evaluation showed that the taste of kimchi was closely related to the contents of non-volatile organic acid, free amino acid and pH.
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