Aroma-Active Compounds in Kimchi during Fermentation

Abstract

During fermentation, volatile flavor compounds in Kimchi prepared with (FS) and without (C) fish sauce were analyzed by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (V-SDE/GC/MS) and GC/olfactometry. On the basis of their high odor intensities (OI g 3), eight sulfur-containing compounds having garlic-, garlic salt-, onion-, green onion-, and cooked cabbage-like odors and six unknowns with garlic-, onion-, and green onion-like odors were predominant in both FS and C during fermentation. The most intense odorants (OI g 4.0) in Kimchi included dimethyl trisulfide, diallyl disulfide isomers, diallyl trisulfide, methylallyl disulfide, and an unknown (garlic salt-and/or mustard-like). In addition to these, other odorants (OI g 3.5) such as 3-(methylthio)propanal (baked/boiled potato-like), (E,Z)-2,6-nonadienal (cucumberlike), phenylacetaldehyde (honeysuckle-like), linalool (floral-and/or flower-like), (E,E)-2,4-decadienal (fatty and/or sweet), 2,3-butanedione (buttery), unknown (meaty), unknown (apple sauce-like), and unknown (vitamin and/or cooked rice-like) may play important roles in formation of Kimchi flavor. Addition of fish sauce did not noticeably affect the aroma profile of Kimchi.

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

“…The results were consistent with the previous studies on Korean kimchi (Cha et al, 1998). ketones, 1 phenolic compound and 1 dimethyl sulfide, as shown in Table 2.…”

Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile

“…Benzothiazole Grilled, f resin, marine 4 -* Correspondence aroma-odor also found by: a Le Guen et al (2000). b Cha et al (1998). c Prost et al (1998).…”

Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage

“…The salting process was mentioned in some studies. Different salt concentrations, temperatures and salting times were applied in kimchi preparation (Lee et al, 1995;Yun et al, 1996;Cha et al, 1998;Kim et al, 1998;Choi et al, 1999;Kim et al, 1999).…”