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This study was carried out to analyze the changes in flavor contents of Dongchimi, one of the traditional Korean liquid-type kimchies, at various fermentation temperatures and salt concentrations. Four organic acids, including acetic, lactic, malic and succinic acids were analyzed, with lactic acid being the most abundant. Succinic acid, which had the most diverse distribution of organic acids, was detected only in Dongchimi soup fermented at 4℃ after prefermentation at 12℃ for 12 hr. Based on the results of dynamic headspace method of flavor compound analysis, Dongchimi soup fermented at higher temperatures had less types and amounts of flavor compounds than those fermented at lower temperature conditions. Acetic acid and its esters, 10 alcohols, 8 sulfurcontaining compounds, and 3 hydrocarbons were identified. The flavor compounds of Dongchimi soup were composed of mainly dimethyl disulfide and ethanol followed by 3(methylthio)-1-propene. Acetic acid and dimethyl trisulfide were also detected significantly. Dongchimi soup fermented at 4℃ after being prefermented at 12℃ for 12 hr contained the largest amount of flavor compounds.
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