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Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

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Abstract

In this study, two prototype radish-based kimchi were developed for Chinese consumer market. The major difference between these samples was the liquid used during the salting stage. Kimchi 1 was salted in soy sauce while Kimchi 2 was salted in saline water. The quality factor differences were observed in Brix (°Brix), salinity, and capsaicin levels (p < 0.05). The volatile flavor analysis revealed that a different flavor profile was noted between the two kimchi samples; however, this did not influence consumer acceptance. The overall liking scores for Kimchi 1 and Kimchi 2 were 6.2 and 6.1, respectively, based on a 9-pt hedonic scale (p > 0.05). Current work presented two different prototypes of radish-based Kimchi developed for Chinese consumers. Slight differences were observed between the two radish-based kimchi samples, yet these differences did not influence consumer hedonic responses.

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Acknowledgements

This research was supported by the WIKIM Institutional Research Program (KE1503-4) through the World Institute of Kimchi funded by the Ministry of Science, ICT, and Future Planning, Republic of Korea. Further, this paper was also supported by research funds for newly appointed professors of Chonbuk National University in 2016. Additionally, authors thank Dr. Yun-Jo Chung for volatile flavor analysis, at the Center for University Research Facility (CURF) in Chonbuk National University.

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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, 54896, Republic of Korea

    Mina K. Kim

  2. World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 503-360, Republic of Korea

    Mi-Ai Lee

  3. Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea

    Kwang-Geun Lee

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  1. Mina K. Kim
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Correspondence to Kwang-Geun Lee.

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Kim, M.K., Lee, MA. & Lee, KG. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability. Food Sci Biotechnol 27, 1265–1273 (2018). https://doi.org/10.1007/s10068-018-0387-0

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  • DOI: https://doi.org/10.1007/s10068-018-0387-0

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