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J Food Sci

Title:		Effect of Fermentation Temperature on the Volatile Composition of Kimchi
Author(s):		Hong SP; Lee EJ; Kim YH; Ahn DU;
Address:		"Div. of Strategic Food Research, Korea Food Research Inst. (KFRI), 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do, 463-746, Republic of Korea. Dept. of Food and Nutrition, Univ. of Wisconsin-Stout, Menomonie, WI, 54751, U.S.A. Dept. of Animal Science, Iowa State Univ, Ames, IA, 50011, U.S.A"
Journal Title:		J Food Sci
Year:		2016
Volume:		20161017
Issue:		11
Page Number:		C2623 - C2629
DOI:		10.1111/1750-3841.13517
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"This study was conducted to evaluate the effect of fermentation temperature on the volatile composition in Kimchi. Kimchi was fermented at 2 temperature conditions (4 and 20 degrees C). Volatile compounds of Kimchi samples were analyzed during the fermentation periods using the dynamic headspace gas chromatography-mass spectrometry method. The optimum ripening time for the Kimchi fermented at 4 degrees C was 35 d, and that of 20 degrees C was 2 d. The pH at the optimum ripening time was 4.97 and 4.41, and the titratable acidity was 0.59% and 0.76% for the Kimchi fermented at 4 and 20 degrees C, respectively. Forty different types of volatile compounds, including alcohol, aldehyde, ester, and sulfur compounds, were identified. The Kimchi fermented at 20 degrees C produced greater amounts of volatile compounds than that at 4 degrees C. The amounts of most volatiles increased as the fermentation time increased, but those of aldehydes decreased rapidly during both 4 and 20 degrees C fermentation. Organic acids, ester, and nitriles were detected only in Kimchi fermented at 20 degrees C. The amounts of dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide produced from the Kimchi fermented at 20 degrees C were more than 2-times of those at 4 degrees C. Therefore, it is concluded that the strong pungent odor of Kimchi fermented at 20 degrees C is probably due to the high amount of organic acids (low pH) and sulfur compounds (dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide) between the 2 Kimchi"
Keywords:		Kimchi fermentation temperature pungent odor volatile compounds;
Notes:		"PubMed-not-MEDLINEHong, Sang Pil Lee, Eun Joo Kim, Young Ho Ahn, Dong Uk eng 313046-2/Korea Inst. of Planning and Evaluation for Technology in Food/ Ministry of Agriculture, Forestry, and Fisheries, Republic of Korea/ 2016/10/18 J Food Sci. 2016 Nov; 81(11):C2623-C2629. doi: 10.1111/1750-3841.13517. Epub 2016 Oct 17"