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KMID : 1134820090380111564
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 11 p.1564 ~ p.1570
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Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi
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Choi A-Reum
Park Dong-Il
Yoo Gui-Jae
Kim So-Young
Jang Jae-Bum
Chae Hee-Jeong
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Abstract
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The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 ㎜ and a thickness of 0.3 ㎜, blanched at 100℃ for 2 min, and then soaked in water at 4℃ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.
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KEYWORD
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kimchi, sub-ingredients, soaking, odor, fermentation, sensory evaluation
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