Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on Sensory Properties and Volatile Flavor Compounds of Kimchi Added with Backryeoncho (Opuntia ficus-indica var. saboten) Extracts

백련초 추출물 첨가 김치의 관능적 특성 및 휘발성 성분에 대한 연구

  • Lee, Young-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Jeong, Eun-Jeong (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 이영숙 (전북대학교 식품영양학과) ;
  • 정은정 (전북대학교 바이오소재식품개발 및 산업화연구센터) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2012.04.30
  • Accepted : 2012.08.22
  • Published : 2012.08.31
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Abstract

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

Keywords

References

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