Preventive Nutrition and Food Science

  • 제1권1호
  • /
  • Pages.30-36
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  • 1996
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

A Study on Wooung(Burdock, Arctium Iappa, L) Kimchi-Changes in Chemical, Microbial, Sensory Characteristics and Volatile Flavor Components in Wooung Kimchi during Fermentation

  • Han, Ji-Sook (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Cheigh, Mee-Jeung (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Seong-Joon (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Rhee, Sook-Hee (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 발행 : 1996.06.01
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초록

This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15$^{\circ}C$, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4~7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8~14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and $\beta$-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation.

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