Title Page
Abstract
Contents
1. Introduction 15
1.1. Introduction 15
1.2. History of Kimchi 19
1.3. Analysis of volatile compounds in Food 28
2. Materials and Methods 35
2.1. Materials 35
2.2. Preparation of Kimchi 35
2.3. Analysis of General components, pH, Salinity, Amino nitrogen, and Total organic acid 38
2.4. Quantitation analysis of non-volatile organic acids 39
2.5. Calculation of Taste Value for Non-volatile Organic Acids 42
2.6. Extraction and Methods of flavor components 42
2.7. Gas chromatography/Mass spectrometry (GC/MS) analysis 44
2.8. Gas chromatography/Olfactometry(GC/O) analysis 44
2.9. Identification and quantitative analysis of compounds 45
2.10. Aroma Extract Dilution Analysis(AEDA) Test 46
2.11. Calculation of Odor value for Aroma-active compounds 47
2.12. Sensor evaluation 47
2.13. Statistical analysis 49
3. Results and Discussions 50
3.1. Total acidity, pH, amino-N, and salinity during Kimchi fermentation 50
3.1.1. The changes of Total acidity and pH 50
3.1.2. Changes in amino nitrogen and salinity 52
3.2. Changes in non-volatile organic acid content and taste value during Kimchi fermentation 54
3.3. Changes in volatile aromatic compounds during fermentation 58
3.4. Changes in Aroma-active compounds profiles during fermentation 77
3.5. Odor value of Aroma-active compounds 89
3.6. Sensory evaluation 93
4. Conclusion 102
5. Abbreviations 106
6. References 107
Abstract in Korean 122
Table 1. Recipe for processing of Kimchi 37
Table 2. Taste values and concentrations of non-volatile organic aicds in Kimchi during fermentation 55
Table 3. Changes of volatile flavor compounds in Kimchi during fermentation 59
Table 4. Mean odor intensities of aroma-active compounds in Kimchi during fermentation 78
Table 5. Aroma-active compounds in Kimchi during fermentation 84
Table 6. Relative concentrations and odor values for positively Identified odorants In Kimchi during fermentation 90
Table 7. Results of sensory evaluation of Kimchi during fermentation 95
Table 8. Pearson's correlation of FD vaules of Aroma-Active compounds and sensory scores of odor profiles of Kimchi 99
Table 9. Pearson's correlation of taste vaules of non-volatile organic acids and sensory scores of taste profiles of Kimchi 100
Fig. 1. Schematic procedure for gas chromatography-olfactometry using CharmAnalysis. 30
Fig. 2. Schematic presentation of the static headspace GC-O technique. 31
Fig. 3. Flow sheet for analysis of non-volatile organic acids. 40
Fig. 4. Changes of total acidity and pH in Kimchi during fermentation. 51
Fig. 5. Changes of amino-N and salinity in Kimchi during fermentation. 53
Fig. 6. Formation of isothiocyanate from glucosinolate precursors via the action of thioglucosidase in cruciferous vegetables. 65
Fig. 7. Formation of methanethiol-related volatile sulfur compounds from S-methyl-L-cysteine sulfoxide via the acetion of cysteine sulfoxide lyase (C-S... 67
Fig. 8. Precursors of Allium vegetables. 69
Fig. 9. Formation of allicin from S-2-propenyl-L-cysteine sulfoxide via the action of alliinase in Allium vegetables. 70
Fig. 10. Pathway of the formation of primary and secondary products from the composition of allin and allicin. 73
Fig. 7-1. Flavor dilution chromatograms of volatiles isolated from Kimchi during fermentation. Peak numbers correspond to those in Table 4. 81
Fig. 7-2. Flavor dilution chromatograms of volatiles isolated from Kimchi during fermentation. Peak numbers correspond to those in Table 4. 82
Fig. 7-3. Flavor dilution chromatograms of volatiles isolated from Kimchi during fermentation. Peak numbers correspond to those in Table 4. 83
Fig. 8. QDA profile of odors in Kimchi during fermentation. 96
Fig. 9. QDA profile of tastes in Kimchi during fermentation. 98