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Characterization of Volatile Components according to Fermentation Periods in Gamdongchotmoo Kimchi  

Yoon, Mi-Kyung (Department of Food Science and Technology, Ewha Womans University)
Kwon, Mi-Jung (Department of Food Science and Technology, Ewha Womans University)
Lee, Sang-Mi (Department of Food Science and Technology, Ewha Womans University)
Kim, Ji-Won (Department of Food and Nutritional Sciences, Ewha Womans University)
Cho, Mi Sook (Department of Food and Nutritional Sciences, Ewha Womans University)
Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University)
Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.5, 2008 , pp. 497-502 More about this Journal
Abstract
The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene ($Log_3$ FD factor 7, rancid), an unknown($Log_3$ FD factor 7, spicy) and another unknown ($Log_3$ FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide ($Log_3$ FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin ($Log_3$ FD factor 5, spicy/garlic-like), and an unknown ($Log_3$ FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.
Keywords
volatile components; aroma-active compounds; Gamdongchotmoo kimchi; gas chromatography-mass spectrometry; gas chromatography-olfactometry;
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