Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium‐Reduced Kimchi According to Age

Abstract

The high sodium content of kimchi is a contradicting factor from its fame as a healthy food. With the aim of reducing the sodium content of kimchi, the objective of this study was to understand the effect of providing “sodium‐reduced” information on the acceptance of kimchi according to the age of consumption. Six sodium‐reduced kimchi samples, prepared with different percentages of sodium reduction (25% and 50%) and potassium chloride concentration (none, 0.47%, and 0.93%), were compared to control kimchi (2.0% w/v NaCl). Sensory characterization of the samples was obtained using descriptive analysis. A total of 167 kimchi consumers with balanced proportion of the young (below 40) and the old (above 40) evaluated seven kimchi samples in either of the two conditions: blind testing condition or informed testing condition where each of the samples was provided with a label that informed about “sodium reduction percentage” and “whether a salt replacer was used or not.” The results showed that in terms of healthiness perception, Korean female consumers believed that kimchi with a high sodium reduction rate would contribute to health in general, though an unfavorable notion of using a salt replacer was also observed. Also, the results suggested that promoting information about sodium reduction in kimchi would generally increase consumer acceptance. However, this phenomenon was influenced not only by the sample for which the information was provided, but also by the age of consumers with different health interests and kimchi experience. Practical Application The findings of this study showed simply reducing sodium and promoting it with a health claim showed limitation in achieving a high level of sodium reduction, such as a 50% reduction rate, which implied the importance of using supplementary material such as potassium chloride that can fulfill the missing saltiness and flavors of the original product. Promotion of “sodium‐reduced” claims in kimchi generally results in increased consumer acceptance. However, the effectiveness of the information was dependent on which sample was provided and the age of the consumers, among whom health interests and kimchi experience differ.

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

“…Chromatogram of mixture of six organic acid standards, 1-oxalic acid, 2-malic acid, 3-lactic acid, 4-acetic acid, 5-citric acid, 6-succinic acid the overall liking scores were 6.68, 6.76, 6.58, and 4.67 among the four treatments, respectively. The taste of KCl was much different from that of NaCl, according to previous reports(Chen et al, 2020;Dugat-Bony et al, 2019), and there existed a difference in preference among different people(Lee et al, 2019). Therefore, the substitution ratios of KCl would affect the sensory quality of sauerkraut, for which the overall sensory scores decreased when the KCl content exceeded 50%.…”