Effect of Adding Freeze-Dried Kimchi Powder on Flavor and Taste of Kimchi Snacks

동결김치분말을 첨가한 스낵류의 맛과 품질에 미치는 영향

  • Published : 2004.12.31

Abstract

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

Keywords

freeze-dried kimchi powder;kimchi snack;volatile compounds

References

  1. Kang KO, Ku KH, Lee HJ, Kim WJ. Effect of enzyme and inorganic salts addition and heat treatment on kimchi fermentation. Korean J. Food Sci. Technol. 23: 183-187 (1991)
  2. Kim SD. Effect of pH adjuster on the fermentation of kimchi. J. Korean Soc. Food Sci. Nutr. 14: 259-264 (1985)
  3. Park WP, Park KD, Cho SH. Effect of grapefruit seed extract on kimchi fermentation. Food Sci. Biotech. 5: 91-93 (1996)
  4. Moon SW, Shin HK, Gi GE. Effects of xylitol and grapefruit seed extract on sensory value and fermentation of baechu kimchi. Korean J. Food Sci. Technol. 35: 246-253 (2003)
  5. Cho YB, Park WP, Jung EJ, Lee MJ, Lee YB. Analysis of volatile compounds in kimchi-flavored steak sauce. Korean J. Food Sci. Technol. 34: 351-355 (2002)
  6. Povolo M, Contarini G. Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter. J. Chromatogra. A. 985: 117-125 (2003) https://doi.org/10.1016/S0021-9673(02)01395-X
  7. Armero E, Baselga M, M-Concepcion. Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids society of chemical Industry. J. Sci. Food Agric. 22: 5142-5146 (1999)
  8. Ku KH, Kang KK, Kim WJ. Some quality changes during fermentation of kimchi. Korean J. Food Sci. Technol. 20: 476-482 (1988)
  9. Hawer WD, Ha JH, Seog HM, Nam YJ, Shin DW. Changes in the taste and flavor compounds of kimchi during fermentation. Korean J. Food Sci. Technol. 20: 511-517 (1988)
  10. Park WP, Park KD. Effect of whey calcium on the quality characteristics of kimchi. Korean J. Food Preser. 11: 34-37 (2004)
  11. Kang DH, Chun SS, Chung DH, Cho SH. Antimicrobial effect of grape-seed extract on Vibrio parahaemolyticus isolated from the southern adjacent sea of Korea. Food Hyg. Safety 9: 141-149 (1994)
  12. Song SH, Cho JS, Kim K. Studies on the preservation of the 'kimchi'. Part 1. Effects of preservatives on 'kimchi' fermentation. Report Army Res. Testing Lab. 5: 5-9 (1996)
  13. Park WP, Park KD, Kim JH, Cho YB, Lee MJ. Effect of washing condition in salted chinese cabbage on the quality of kimchi. J. Korean Soc. Food Sci. Nutr. 29: 30-34 (2000)
  14. Cho YB. Quality evaluation of processed food by adding freezedried kimchi powder. PhD thesis, Pukyong National University, Pusan, Korea. (2002)
  15. Kang JH, Kang SH, Ahn ES, Yoo MJ, Chung HJ. Effect of the combination of fermentation temperature and time on the properties of baechu kimchi. Korean J. Food Culture 19: 30-42 (2004)
  16. Lee SH, Choi WJ. Effect of medicinal herbs' extracts on the growth of lactic acid bacteria isolated from kimchi and fermentation of kimchi. Korean J. Food Sci. Technol. 30: 624-629 (1998)
  17. Lee SH, Cho OK. The mixed effect of lithospermum erythrorhizon, glycurrhiza uralemsis extracts and chitosan on shelf-life of kimchi. J. Korean Soc. Food Sci. Nutr. 27: 864-868 (1998)
  18. Cha BS, Kim WJ, Byun MW. Evaluation of gamma irradiation for extending the shelf life of kimchi. Korean J. Food Sci. Technol. 21: 109-119 (1989)
  19. Oh YA, Kim KH. Effect of addition of water extract of pine needle on tissue of kimchi. J. Korean Soc. Food Nutr. 27: 461-470 (1998)
  20. Lee YM, Kwon MJ, Kim JK, Suh HS, Choi JS, Song YO. Isolation and identification of active principle in chinese cabbage kimchi responsible for antioxidant effect. Korean J. Food Sci. Technol. 36: 129-133 (2004)