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KMID : 0665220000130010059
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Korean Journal of Food and Nutrition
2000 Volume.13 No. 1 p.59 ~ p.65
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Changes in Chlorphyll Contents and Volatile Compounds of Angelica keiskei Kimchi during Fermentation
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Chun Soon-Sil
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Abstract
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Changes in the contents of volatiles and chloropylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorophyll contents decreased gradually during the fermentation period. Chlorophyll a decreased rapidly from 1.38 to 0.5 ug/cm by the 5th day of fermentation with no further changes at 7th day, while chlorophyll b did not show any change by 3rd day and decomposed rapidly thereafter. Major volatile compounds identified in the kimchi were sabinene, α-pinene and α-terpinolene, which were gradually decreased during fermentation. There were significant differences in color, sourness, bitterness and overall acceptability in sensory evaluation of Angelica keiskei Kimchi during fermentation at 20℃.
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