Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effects of Deodorizing Plant Products on the Odor and Fermentation Characteristics of Kimchi

소취식물이 김치 냄새특성 및 발효성에 미치는 영향

  • Choi, A-Reum (Department of Food and Biotechnology and Basic Science Institute, Hoseo University) ;
  • Park, Dong-Il (Department of Food and Biotechnology and Basic Science Institute, Hoseo University) ;
  • Son, Min-Hee (Department of Food and Biotechnology and Basic Science Institute, Hoseo University) ;
  • Kim, So-Young (Department of Food and Biotechnology and Basic Science Institute, Hoseo University) ;
  • Jang, Jae-Beom (Regional Innovation Center, Hoseo University) ;
  • Kwon, Sang-Chul (Chamsunjin Total Food Co., Ltd.) ;
  • Chae, Hee-Jeong (Department of Food and Biotechnology and Basic Science Institute, Hoseo University)
  • 최아름 (호서대학교 식품생물공학과 및 기초과학연구소) ;
  • 박동일 (호서대학교 식품생물공학과 및 기초과학연구소) ;
  • 손민희 (호서대학교 식품생물공학과 및 기초과학연구소) ;
  • 김소영 (호서대학교 식품생물공학과 및 기초과학연구소) ;
  • 장재범 (호서대학교 지역혁신센터) ;
  • 권상철 ((주)참선진 종합식품) ;
  • 채희정 (호서대학교 식품생물공학과 및 기초과학연구소)
  • Received : 2009.01.28
  • Accepted : 2009.11.03
  • Published : 2010.02.28
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Abstract

The use of deodorizing plant products such as persimmon leaves, pine needles and fennel seeds to mask the characteristic odor of kimchi has been proposed. Therefore, in this study, the effect of deodorizing plants on kimchi fermentation and the profile of volatile flavor compounds was investigated. During sensory evaluation tests of sour and fermentation odors of kimchi, plant extract-added kimchi showed higher sensory scores than chopped plant-added kimchi. Additionally, kimchi containing pine needle extracts (0.3-0.6%) and fennel seed extracts (0.05-0.1%) showed higher sensory scores than untreated kimchi. In addition, pine needle extract and fennel seed extract had a significant influence on kimchi fermentation characteristics such as pH, total acidity and the concentration of lactic acid bacteria. The volatile flavor compounds of kimchi and deodorizing plant extracts were also analyzed using GC/MS and the correlation of volatile flavor compounds in kimchi, plant extracts and plant-added kimchi was examined. The results revealed that the sour and fermentation odors of kimchi were reduced using deodorizing plant extracts by changing the kimchi fermentation characteristics.

본 연구에서는 천연소취식물인 감잎, 솔잎, 회향을 세절 및 추출하여 김치에 첨가하여 냄새를 masking하는 농도의 조건을 설정하고, 천연물 첨가에 따라 김치의 숙성에 미치는 연향과 휘발성 향기 성분을 분석하였다. 감잎, 솔잎, 회향을 세절물과 추출물로 김치에 첨가하여 숙성 후 신내와 군덕내에 대해 관능평가한 결과, 김치에 천연소취식물을 첨가할 때 세절물보다 추출물을 첨가했을 경우에 김치냄새의 masking 효과가 높았으며, 솔잎추출물 0.3-0.6%를 첨가한 김치와 회향추출물 0.05-0.1%를 첨가한 김치가 관능적으로 효과가 높았다. 또한 솔잎추출물 및 회향추출물을 첨가한 김치는 일반김치와 비교했을 때 pH, 총산도 및 유산균수 등의 발효특성인자들에 유의적으로 영향을 미쳤다. 또한 GC/MS로 김치 및 소취식물 추출물의 향기 성분을 분석하여, 천연소취 식물을 첨가한 김치와 솔잎 및 회향추출물의 향기 성분과의 연관성을 검토하였다. 결과적으로 솔잎 및 회향추출물은 김치의 발효특성에 영향을 주어 김치 특유의 냄새를 저감시킬 수 있는 것으로 확인되었다.

Keywords

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