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KMID : 0380619890210050633
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.633 ~ p.638
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Changes of Free Sugars in Kimchi during Fermentation
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김영진/Kim, Young Jin
남영중/하재호/허우덕/Nam, Young Jung/Ha, Jae Ho/Hawer, Wooderck S
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Abstract
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The changes of free sugars in Kimchi during fermentation were analyzed by GC. The major sugars in Kimchi were mannose, fructose, glucose, and galactose and they were reduced gradually with fermentation, whereas mannitol appeared in the middle stage of fermentation and reduced slowly. The presence of mannitol in Kimchi was identified by GC and GC/MS for the first time. Most of free sugars were stemmed from Chinese cabbage and radish, and reduced with fermentation. These patterns of change of free sugars were almost the same in Kimchf. It could be concluded that regardless of kinds of Kimchi the fermentation mechanism of Kimchi was very similar on the basis of the changes of free sugars.
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