Changes of Korean Kimchi’s Flavor in Fermentation Process

doi:10.3969/j.issn.1673-1689.2019.04.022

Home > Archive>Volume 38, Issue 4, 2019 >150-159. DOI:10.3969/j.issn.1673-1689.2019.04.022

Changes of Korean Kimchi’s Flavor in Fermentation Process
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                        10.3969/j.issn.1673-1689.2019.04.022
                    
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In order to study the flavor changes of kimchi in fermentation process，we firstly measured the lactic acid bacteria contents，the pH values and the total acidities of kimchi carrot and kimchi cabbage. Then we compared the difference in odour and taste by using e-nose and e-tongue，respectively. In addition，we compared flavor features of the two kinds of kimchi by PCA（principal component analysis） and LDA（linear discriminant analysis）. The result shows that the lactic acid bacteria content of Korean carrot kimchi arrived at the maximum value after fermentation of 6 days，and that of Korean cabbage kimchi achieved the maximum value on fourth day of fermentation. Both the lactic acid bacteria contents of the two kinds of kimchi declined rapidly after reaching the maximum value. The lactic acid bacteria could be detected after fermentation of 3 days. The pH value of Kimchi Carrot after 6 days fermentation and Kimchi Cabbage after 4 days fermentation was 3.40 and 3.48 respectively，and their total acidity was 1.26% and 0.51% respectively. Significant difference in flavor change with fermentation time was observed between Korean carrot kimchi and Korean cabbage kimchi. Odor characteristics of the two kinds of kimchi were very close to each other. The kimchi can still be classified into four categories according to their discrepancy of odor characteristics. In terms of taste characteristics，there was remarkable difference between the two，especially in the salty value，bitterness value and astringency value. These values of Korean cabbage kimchi were larger than those of Korean carrot kimchi. Results indicated that kimchi differed obviously in favor characters such as odor and taste features，even under the same process and fermentation conditions. And the flavor characters changed with fermentation time，type of raw material and other factors.

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YAN Xianpeng, LIU Gang, ZHANG Xiaoyu, LIU Xingyan, WANG Shufang, LI Xueli, LU Xiang, JIANG Xiaomei. Changes of Korean Kimchi’s Flavor in Fermentation Process[J]. Journal of Food Science and Biotechnology,2019,38(4):150-159.

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