Volatile Compounds of Mustard Leaf (Brassica juncea) Kimchi and Their Changes during Fermentation

청갓 김치의 휘발성 성분과 발효 숙성시의 변화

  • Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Kim, Jung-Soo (Department of Chemistry, Sungshin Women's University) ;
  • Hahn, Young-Sook (Department of Food and Nutrition, Sungshin Women's University)
  • Published : 2000.02.28

Abstract

Fourteen volatile compounds isolated by distillation under reduced pressure from Mustard Leaf(Brassica juncea) Kimchi were identified by the GC/FID and GC/MSD. They were composed of 63% of hydrocarbons and acid and 30% of isothiocyantes and their related components in relative amount; Volatile isothiocyanates and their related components such as 2-phenylethyl isothiocyanate, benzothiazole, 2-methyl benzothiazole and 2-(3H)-benzothiazolone, which are reported to be responsible for the pungent flavor of mustard products, were found in Mustard Leaf Kimchi. These volatile components were remarkably decreased during the fermentation of Mustard Leaf Kimchi.

Keywords

Mustard Leaf Kimchi;volatile compounds;isothiocyanates; fermentation