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Chemical and sensory profiles of dongchimi (Korean watery radish kimchi) liquids based on descriptive and chemical analyses

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Abstract

Sensory characteristics and chemical properties of 9 commercial dongchimi (Korean watery radish kimchi) liquid varieties were investigated using sensory descriptive analysis and instrumental analyses. Dongchimi was analyzed for pH, titratable acidity, soluble solids, salinity, organic acids, sugars, ethanol, and amino acids. Arginine, glutamic acid, and proline were the key amino acids. Lactic acid was the main organic acid in mature dongchimi. Based on sensory descriptive analysis, 4 appearances, 10 odors, 5 flavor/taste, and 3 mouthfeel sensory attributes were developed. Descriptive sensory and instrumental results showed that a white hue was associated with garlic, leek, and chili odors, glutamic acid, acetic acid, lactic acid, ethanol, and mannitol. Samples with a yellow hue were associated with turbidity, moldy and yeast odors, salty taste, fructose, glucose, and malic acid.

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Authors and Affiliations

  1. Department of Culinary and Foodservice Management, Sejong University, Seoul, 143-747, Korea

    Joo-Hyoung Cho, Seung-Joo Lee, Jin-Joo Choi & Chang-Ho Chung

Authors
  1. Joo-Hyoung Cho
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  2. Seung-Joo Lee
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  3. Jin-Joo Choi
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  4. Chang-Ho Chung
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Correspondence to Chang-Ho Chung.

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Cho, JH., Lee, SJ., Choi, JJ. et al. Chemical and sensory profiles of dongchimi (Korean watery radish kimchi) liquids based on descriptive and chemical analyses. Food Sci Biotechnol 24, 497–506 (2015). https://doi.org/10.1007/s10068-015-0065-4

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  • DOI: https://doi.org/10.1007/s10068-015-0065-4

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