• Food Science and Preservation
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• v.9 no.4
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• pp.406-410
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• 2002

This study was conducted to investigate the effect of addition methods of green tea on the fermentation characteristics of kimchi. Kimchis were prepared to 3 methods such as Chinese cabbage soaked in brine containing 1％ of green tea extracts(Ⅰ), salted the cabbage soaked in water containing 1％ of green tea extracts(II), salted the cabbage mixed with seasonings containing 1％ of green tea extracts(Ⅲ), and fermented at l0$\^{C}$. pH of Ⅰ∼Ⅲ kimchis were higher than that of control kimchi during fermentation and its acidity showed the same tendency. Total microbe(5.40∼8.38 log cfu/mL) and the number of lactic acid bacteria(4.99∼8.07 log cfu/mL) in Ⅰ∼Ⅲ kimchis were lower than those of control kimchi(6.16∼9.29 and 4.59∼8.42 log cfu/mL). Lightness of kimchi tissue showed the order of Ⅰ＜II＜control＜Ⅲ. Sour taste and fishy taste of Ⅰ∼Ⅲ kimchis were lower than that of control kimchi. Overall quality was best in II estimated by sensory evaluation and fermentation characteristics.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.169-174
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• 1984

The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at $12^{\circ}C-16^{\circ}C$ were investigated. Nonvolatile organic acids identified were lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioxide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.90-94
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• 1976

The amounts of volatile fatty acid and carbon dioxide of different salt Kimchis (1.02% NaCl, 3.16% NaCl) and Kimchis fermented at different temperature were determined. After the extraction of the acids with 80% ethanol it was steam-distillated. Identification and quantitative determination of individual acids were performed by gas chromatography and paper chromatography. Carbon dioxide contents were measured by microdiffusion method. Formic and acetic acid were found in four Kimchis. The acetic acid content of 1.02% NaCl Kimchi and Kimchi fermented at $4-5^{\circ}C$ were very high and their carbon dioxide contents were also high. Fifteen taste panels scored 1.02% NaCl Kimchi higher than 3.16% NaCl Kimchi and Kimchi fermented at $4-5^{\circ}C$ higher than Kimchi fermented at $20-22^{\circ}C$. It is assumed that large amounts of acetic acid and carbon dioxide make Kimchi flavorful.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.68-74
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• 1989

The changes of the contents of chemical components and sensory evaluation of Kimchis which were prepared by addition of different amounts of garlic were investigated during fermentation at $21^{\circ}C$ for 8 days. The range of salinity of Kimchis was 1.8-2.0% The titratable acidity of Kimchis was rapidly increased with garlic contents during fermentation. Ascorbic acid was decreased with fermentation but increased with more addition of garlic. Total sugar content was decreased until third day and the free sugar content decreased to 0.8-1.1g/100g at the 8th day fermentation. It was found that lactic acid and succinic acid were relatively high among the nonvolatile organic acids. The lactic acid content increased with the addition of garlic while succinic acid was not certain. During the whole fermentation, the result of sensory evaluation suggested that Kimchis contained more than 2g garlic were more palatable and desirable than eliminated garlic.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1988.06a
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• pp.107-109
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• 1988

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.158-163
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• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in the soil with and without sulfur. YR-Control (without sulfur) was grown in the normal soil. YR were grown in the soil with $1,818\;g/m^3$ sulfur (YR-A) and $1,818\;g/m^3$ sulfur added lime mortar (YR-B) on it, respectively. Also, we prepared YR kimchis using YR-Control, YR-A and YR-B. The kimchis were fermented at $5^{\circ}C$ for 8 weeks. The growth inhibitory effects of AGS human gastric adenocarcinoma cells of the YR samples and kimchis were investigated. YR kimchis after $4\~5$ weeks at $5^{\circ}C$ showed higher acidity of $0.88\~1.20\%$ with pH $4.3\~4.5$ and the YR kimchis kept approximately pH 4.0 until 8 weeks. The kimchi A and B using YR-A and YR-B showed faster fermentation time, higher level of Leuconostoc sp. and lower level of Lactobacillus sp. during the fermentation, comparing to the control kimchi using YR-Control. Juices from YR-A and YR-B showed higher growth inhibitory effects of AGS human gastric adenocarcinoma cells than the juice from YR-Control at the same concentration. The growth inhibitory effect of YR-A was similar to that of the YR-B. The kimchi A and B juices also exhibited higher inhibitory effects $(74\%)$ on the growth of AGS human gastric adenocarcinoma cells than that of the control kimchi $(57\%)$ at the higher concentration of $20{\mu}L/assay$. Methanol extracts from the YR-kimchis also led to the similar results to the results of the juices. These results suggested that preparing of kimchi using differently cultivated YR especially in the soil with sulfur, which can help to synthesize sulfur-containing compounds, could increase the growth inhibitory effects of AGS human gastric adenocarcinoma cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.268-277
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• 1987

The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{\circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{\sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{\sim}2.7g/100g$ to $0.8{\sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.

• Food Science and Preservation
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• v.18 no.2
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• pp.256-265
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• 2011

To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at $7^{\circ}C$ for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.74-81
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• 1975

Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$ and at $22^{\circ}{\sim}23^{\circ}C$. Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$, and at $22^{\circ}{\sim}23^{\circ}C$. In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$, and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$ had a more flavorous sour taste than Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st $6^{\circ}{\sim}7^{\circ}C$ have a connection with flavorous sour taste.