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Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi

Title
Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi
Authors
Yoon M.K.Kwon M.J.Lee S.M.Kim J.W.Cho M.S.Lee J.M.Kim Y.-S.
Ewha Authors
이종미김영석조미숙이상미
SCOPUS Author ID
이종미scopus; 김영석scopus; 조미숙scopus; 이상미scopus
Issue Date
2008
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
Korean Journal of Food Science and Technology vol. 40, no. 5, pp. 497 - 502
Indexed
SCOPUS; KCI scopus
Document Type
Article
Abstract
The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene (Log3 FD factor 7, rancid), an unknown(Log3 FD factor 7, spicy) and another unknown (Log3 FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide (Log3 FD factor 6, rotten onion-like/sulfury), 2-vinyl- [4H]-1,3-dithiin (Log3 FD factor 5, spicy/garlic-like), and an unknown (Log3 FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi. ©The Korean Society of Food Science and Technology.
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신산업융합대학 > 식품영양학과 > Journal papers
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