Browse > Article

Consumer Acceptance and Sensory Characteristics of Kimchi Prepared with Different Kinds of Subsidiary Ingredients  

Park, So-Hee (Dept. of Hansung Co. Food Research Center)
Lee, Jong-Ho (Dept. of Tourism Hotel & Restaurant Management, Daelim college)
Publication Information
Korean journal of food and cookery science / v.22, no.3, 2006 , pp. 370-378 More about this Journal
Abstract
This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.
Keywords
subsidiary ingredients; acceptance; sensory characteristics; Kimchi;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Cho HK, Park SH, Cho JS, Jung CS. 2001. Effect of the garlic on the fermentation and quality of Kimchi. Korean J Dietary Culture 16(5):470-477
2 Ko YD, Kim HJ, Chun SS, Sung NK. 1994. Development of control system for Kimchi fermentation and storage using refrigerator. Korean J Food Sci Technol 26(3):199-203
3 Ryu JY, Lee HS, Rhee HS. 1984. Changes of organic acid and volatile flavor compounds in Kimchis fermented with different ingredients. Korean J Food Sci Technol 16(2): 169-174
4 Cheigh HS, Park KY. 1994. Biochemical microbiological, and nutritional aspects of Kimchi(Korean fermented vegetable products). Crit Rev Food Nutr Sci 342:175-203
5 Ku KH, Sunwoo JY, Park WS. 2005. Effects of ingredients on the its quality characteristics during Kimchi fermentation. Korean J Soc Food Sci Nutr 34(2):267-276   과학기술학회마을   DOI
6 Lee SK, Shin MS, Jhong DY, Hong YH, Lim HS. 1989. Changes of Kimchis contained different garlic contents during fermentation. Korean J Food Sci Technol 21(1):68-74
7 Ko YT, Lee JY. 2003. Quality characteristics of Kimchi prepared with chinese radish and its quality change by freeze-drying. Korean J Food Sci Technol 35(5):937-942
8 Cho Y, Lee JH. 1992. Effect of onion on Kimchi fermentation. Korean J Food Sci Technol 8(4):365-369
9 Lee MR, Rhee HS. 1990. A study on the flavor compounds of Dongchimi. Korean J Soc Food Sci Technol 6(1):1-8
10 Kim KO, Kim WH. 1994. Changes in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation. Korean J Food Sci Technol 26(3):324-330
11 Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined chinese cabbage of fall cultivars during storage. Korean J Food Sci Technol 26(2):239-245
12 Ko YT, Hwang JK, Baik IH. 2004. Effects of Jeotkal addition on quality of Kimchi. Korean J Food Sci Technol 36(1): 123-128
13 Park WS, Lee IS, Han YS, Koo YJ. 1994. Kimchi preparation with brined chinese cabbage and seasoning mixture stored separately. Korean J Food Sci Technol 26(2):231-238
14 Kim MH, Shin MS, Jhon DY, Hong YH, Lim HS. 1987. Quality characteristics of Kimchies with different ingredients. Korean J Soc Food Nutr Sci 16(2):268-277