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http://dx.doi.org/10.3746/jkfn.2003.32.3.346

Effects of Red Pepper, Salt-Fermented Anchovy Extracts and Salt Concentration on the Tastes of Kimchi  

박소희 (경희대학교 식품공학과)
임호수 (연세대학교 생명공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.3, 2003 , pp. 346-349 More about this Journal
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.
Keywords
kimchi; pungency; sourness; sweetness; umami taste;
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