Flavor Characteristics of Kakdugi by Radish Cultivars and Seasons

무 품종 및 계절에 따른 깍두기의 향미특성

  • Kim, Mee-Ree (Department of Food and Nutrition, Chung Nam University) ;
  • Jhee, Ok-Hwa (Department of Food and Nutrition, Han Yang University) ;
  • Yoon, Hwa-Mo (Department of Horticulture, Bai Jai University) ;
  • Yang, Cha-Bum (Department of Food and Nutrition, Han Yang University)
  • 김미리 (충남대학교 식품영양학과) ;
  • 지옥화 (한양대학교 식품영양학과) ;
  • 윤화모 (배재대학교 원예학과) ;
  • 양차범 (한양대학교 식품영양학과)
  • Published : 1996.08.30


Chemical and sensory characteristics of kakdugi which was prepared with various radish cultivars and harvesting seasons were analyzed during 7-day storage. Average pH of small radish cultivar kakdugi was higher than that of large ones, and total acidity was lower in small ones. Reducing sugar content was the highest in kakdugi of autumn radish. Organic acids such as lactic, succinic and fumaric acid analyzed by GC increased until the third day of fermentation, whereas volatile isothiocyanates analyzed by GC/MS continued to decline. There was a significant difference in flavor characteristics of large radish kakdugi across seasons, in contrast to no significant difference in those of small radish kakdugi except sweet taste and reducing sugar content in which interaction existed between season and cultivar. Score of overall acceptability was higher in small radish than large ones with Dongja showing the highest score of overall acceptability. Overall acceptability of autumn Dongja kakdugi was positively correlated with radish kakdugi odor and sour odor, respectively, but negatively with total acidity, lactic acid content, sweet taste and pungency, respectively. By multiple regression analysis, overall acceptability in spring Dongja kakdugi is expressed as a function of overall acceptability = -0.1115 + 1.2519 savory taste + 1.5159 malic acid -0.0054 total isothiocyanate + ${\varepsilon}$.


kakdugi;flavor;cultivars;seasons;chemical properties;sensory properties