• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.506-513
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• 2012

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1213-1222
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• 2011

This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.