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KMID : 0903520070500040281
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 4 p.281 ~ p.286
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Quality Characteristics of Kimchi Added with Green Tea Powder
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Ko Young-Tae
Lee Su-Hyun
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Abstract
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The effects of green tea powder (GTP) on kimchi quality were evaluated by investigating acid pro- duction, growth of lactic acid bacteria, sensory properties, and several volatile odor components of GTP-added kimchi. The concentrations of GTE added to kimchi were 0.2, 0.4, 0.6 and 1.2% (w/w) of salted Chinese cabbage. The pH of kimchi with higher amounts of added GTP increased with ripening. The acidity of unripened kimchi or kimchi ripened for one day generally increased with the addition of GTP, while that of kimchi ripened for two or three days generally decreased with the addition of GTP. Addition of GTP had no significant effect on the lactic acid bacterial count of kimchi. Scores of overall acceptability, taste and odor of 0.2 or 0.4% GTP-added kimchi were higher than those of other samples, whereas scores of color decreased with increasing amount of GTP added to kimchi. Texture of kimchi added with higher amounts of GTP and ripened for two or three days resulted in lower score than the reference sample. Diallyl sulfide and methyl trisul- fide were newly produced with the ripening of kimchi, and the amounts of some volatile odor com- ponents in kimchi were changed during ripening.
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KEYWORD
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kimchi, green tea power, lactic acid bacteria
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