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Characteristics Analysis for the Standardization of Commercial Kimchi  

Ku, Kyung-Hyung (Korea Food Research Institute)
Cho, Myung-Hee (Korea Food Research Institute)
Park, Wan-Soo (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 316-319 More about this Journal
Abstract
Titratable acidity, pH, color, and pungency characteristics of commercial kimchi were investigated. Titratable acidity and of pH commercial kimchi waried significantly from pH 3.88 and titratable acidity 0.28% in non-fermented kimchi, to pH 6.20 and titratable acidity 1.13% in over-fermented one. Capsaicinoid contents of kimchi showed low pungency intensity of 0.18% to strong pungency intensity of 2.02, and American spice trading association value of kimchi samples ranged $0.52{\sim}4.1$.
Keywords
commercial kimchi; standardization;
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