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The kinds and levels of yellow pigments which were contained in the inner leaves of the Chinese cabbage (Brassica campestris L. ssp. pekinensis Rupr.) were determined to examine the relation between yellow pigments and qualities. Panel tests for the taste of fresh raw leaf or $quot;Kimchi$quot; also were conducted. The pigments of the inner leaves in Chinese cabbage were detected at three peaks (anax 425 ㎚, 450 ㎚, 475 ㎚) by spectrophotometer, and 5 different bands of Rf values, 0.18, 0.43, 0.60, 0.72 and 0.95 were separated in the TLC. Those pigments were identified carotenoids by absorption spectra or Rf value. Most of the consumers prefer deep-yellow inner leaves to the yellow or whitish-yellow ones. The level of carotenoids was much higher in the yellow color leaves and very delicious in both fresh raw leaves and the $quot;Kimchi$quot;. Therefore, it appears that there is a positive correlation between the carotenoids and the taste of Chinese cabbage, a negative correlation with moisture content, and also a positive correlation between the taste and those of ascorbic acid as well as the cellulose.
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