Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Red Pepper, Salt-Fermented Anchovy Extracts and Salt Concentration on the Tastes of Kimchi

고추, 젓갈 및 소금농도가 김치의 맛에 미치는 영향

  • Published : 2003.04.01
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Abstract

This study was conducted to investigate the changes in organoleptic characteristics by adding different amounts of red pepper powder, salt-fermented anchovy extracts to kimchi. The salt enhanced sourness and pungency up to 2% but suppressed sourness, pungency, sweetness and umami taste by salt of more than 2%. Red pepper powder proportionally enhanced sourness up to 3% but suppressed saltiness, sweetness and umami taste. Salt-fermented anchovy extracts enhanced saltiness and sweetness together with enhancement of umami taste, but suppressed pungency and sourness. As the result of one-way analysis of correlation with the above tastes of spices and kimchi, saltiness of NaCl had a significantly negative correlation with pungency, sourness, sweetness and umami taste, as -0.9857, -0.9878, -0.9847, -0.9076, respectively, and pungency of red pepper with sourness, sweetness, saltiness and umami taste, as -0.8353, -0.9316, -0.9020, -0.9901, respectively. This indicated that increase of pungency and saltiness of kimchi suppressed a overall taste of kimchi. In addition, umami taste had a significantly negative correlation with only pungency as -0.9823 and a significantly positive correlation with sweetness and saltiness, showing a different tendency with pungency and saltiness.

김치에 고춧가루, 소금, 젓갈 등의 첨가량을 달리하여 김치의 관능적 특성 변화를 살펴보았다. 김치의 염도가 2%가지는 신맛과 매운맛이 강하였지만 그 이상의 염농도에서는 신맛, 매운맛, 단맛, 감칠맛 등을 억제하였고 고춧가루를 첨가하여 매운맛이 상승함에 따라 3%까지는 신맛은 비례하여 증가하였지만 그밖의 짠맛, 단맛, 감칠맛은 억 제시 켰으며 젓갈 첨가는 감칠맛의 상승과 함께 짠맛과 단맛을 상승시켰으나 매운맛과 신맛은 억제하였다. 이상과 같은 조미료 및 향신료의 맛과 김치 맛을 일원일차 상관분석을 통해 알아본 결과 소금의 짠맛은 매운맛, 신맛, 단맛, 감칠맛과 각각 -0.9857, 0.9878, -0.9847, -0.9076을, 또 고추의 매운맛은 신맛, 단맛, 짠맛, 감칠맛과 각각 0.8353, -0.9316, -0.9020, -0.9901로 모두 유의적인 음의 상관관계를 나타내어 김치의 매운맛과 짠맛의 상승은 김치의 전반적인 맛을 억제시켰다. 한편 감칠맛은 매운맛과만 유의적인 음의 상관관계를 보였고 단맛과 짠맛과는 유의적인 양의 상관관계를 보여 매운맛과 짠맛과는 다른 경향을 보였다.

Keywords

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