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KMID : 1024420090130030190
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Food Engineering Progress
2009 Volume.13 No. 3 p.190 ~ p.194
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Changes of Aroma Compounds during Kimchi Powder Production and Encapsulation Effect of β-Cyclodextrin
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Eom Hyun-Ju
Yoon Hyang-Sik
You Ki-Seon
Han Nam-Soo
Yim Chang-Youn
Joo Seoung-Jo
Han Jin-Hee
Jin Qing
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Abstract
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The aim of this study was to investigate the change of volatile aroma compounds in kimchi during fermentation, before and after drying process. Also, the encapsulation effect of cyclodextrin on volatiles during the drying process was examined. GC-MS was used for detection and identification of volatile compounds. During kimchi fermentation, in the early stage, dimethyl sulfide, carbon disulfide were detected as major compounds and after 7 days several sulfur compounds, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide bacame the major volatiles. After vacuum-drying, the kimchi powder lost 11 compounds but still retained 13 volatiles of which major compounds were dimethyl sulfide, acetaldehyde and methanethiol. In order to keep volatiles in kimchi powder along with the drying process, 0.25-1.0% cyclodextrin was added in kimchi and dried-kimchi was prepared by using vacuum dryer. Cyclodextrin acted as an encapsulation agent for aroma compounds and it resulted in less loss of volatiles during drying process. Addition of cyclodextrin will permit industry-scale production of dried-kimchi powder with less loss of aroma compounds.
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KEYWORD
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aroma, kimchi, seasoning powder, drying
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