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Foods

Title:		"Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States"
Author(s):		Yun YR; Lee JJ; Lee HJ; Choi YJ; Lee JH; Park SJ; Park SH; Seo HY; Min SG;
Address:		"Research and Development Division, World Institute of Kimchi, Nam-Gu, Gwangju 61755, Korea. Pulmuone Institute of Technology, Cheongju 28164, Korea"
Journal Title:		Foods
Year:		2021
Volume:		20211018
Issue:		10
Page Number:		-
DOI:		10.3390/foods10102488
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial kimchi is manufactured in various countries, little is known about quality differences between the kimchi from different countries. To clarify differences in quality characteristics, minerals, free sugars, organic acids, free amino acids, and volatile compounds, commercial kimchi manufactured in Korea, China, and the United States were investigated. The composition of the microbial community and antioxidant activity were compared. Mineral and free sugar contents were high in Korean commercial kimchi, while the organic acid content was relatively low. The free amino acid content was markedly higher in Korean kimchi than that in kimchi manufactured in China and the United States. In addition, the volatile compound content differed between the kimchi produced in different countries. Considering the microbial communities, Leuconostoc and Weissella were more abundant in commercial kimchi from Korea than that from China or the United States. Commercial kimchi in Korea showed the highest antioxidant activity. These results support the high quality and antioxidant activity of commercial kimchi manufactured in Korea, emphasizing its importance in the global kimchi industry"
Keywords:		antioxidant activity free amino acid free sugar kimchi microbial community organic acid volatile compound;
Notes:		"PubMed-not-MEDLINEYun, Ye-Rang Lee, Jin Ju Lee, Hye Jin Choi, Yun-Jeong Lee, Jong-Hee Park, Sung Jin Park, Sung Hee Seo, Hye-Young Min, Sung Gi eng 2020 R&D support program, funded by FOODPOLIS/Ministry of Science and ICT, Republic of Korea/ WIKIM Research Program (KE2102-2-2)/Ministry of Science and ICT, Republic of Korea/ Switzerland 2021/10/24 Foods. 2021 Oct 18; 10(10):2488. doi: 10.3390/foods10102488"