Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Volatile Fatty Acids and Carbon Dioxide Producted in Different Kimchis

김치의 휘발성(揮發性) 유기산(有機酸)과 이산화탄소에 관(關)한 연구(硏究)

  • Chyun, Jong-Hee (Depart. of Food & Nutrition, College of Home Economics, Seoul National University) ;
  • Lee, Hei-Soo (Depart. of Food & Nutrition, College of Home Economics, Seoul National University)
  • 천종희 (서울대학교 가정대학 식품영양학과) ;
  • 이혜수 (서울대학교 가정대학 식품영양학과)
  • Published : 1976.06.28
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Abstract

The amounts of volatile fatty acid and carbon dioxide of different salt Kimchis (1.02% NaCl, 3.16% NaCl) and Kimchis fermented at different temperature were determined. After the extraction of the acids with 80% ethanol it was steam-distillated. Identification and quantitative determination of individual acids were performed by gas chromatography and paper chromatography. Carbon dioxide contents were measured by microdiffusion method. Formic and acetic acid were found in four Kimchis. The acetic acid content of 1.02% NaCl Kimchi and Kimchi fermented at $4-5^{\circ}C$ were very high and their carbon dioxide contents were also high. Fifteen taste panels scored 1.02% NaCl Kimchi higher than 3.16% NaCl Kimchi and Kimchi fermented at $4-5^{\circ}C$ higher than Kimchi fermented at $20-22^{\circ}C$. It is assumed that large amounts of acetic acid and carbon dioxide make Kimchi flavorful.

염도(鹽度)와 숙성온도(熟成溫度)가 다른 김치중(中)의 휘발성(揮發性) 유기산(有機酸)의 조성과 이산화탄소의 양(量)을 비교(比較)하였다. 1. 숙성적기(熟成適期)의 김치에 존재(存在)하는 휘발성(揮發性) 유기산(有機酸)은 formic, acetic acid이다. 2. 이산화탄소는 주(主)로 발효초기(醱酵初期)에 생성(生成)되며 후기(後期)에는 증가(增加)가 없다. 3. 1.02% NaCI 김치가 3.16% NaCI 김치보다, $4-5^{\circ}C$ 김치가 $20-22^{\circ}C$ 김치보다 acetic caid와 이산화탄소 함량(含量)이 많다. 4. 염도(鹽度)가 낮고 숙성온도(熟成溫度)가 낮은 김치에는 acetic acid와 이산화탄소의 함량(含量)이 많아 김치 맛이 더 좋은 것 같다.

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