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GC/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts

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Abstract

Non-volatile and volatile metabolites of 40-day fermented dongchimi, a radish water kimchi, with purified salt, solar salt (SS), and bamboo salt (BS) were analyzed using gas chromatography-mass spectrometry. Multivariate statistical analysis was used to investigate the salt effect on dongchimi quality. Dongchimi salt varieties were significantly separated from each other based on the partial least squares-discriminant multivariate statistical analysis scores plots. Sulfur compound, free sugar, sugar alcohol, and lactic acid levels, altered by salts, contributed to differences among dongchimi types. Sulfur compound levels were decreased using SS and BS, whereas the lactic acid level was increased. Fructose and mannitol levels were increased using BS and SS, respectively. A metabolic pathway associated with flavor and taste of dongchimi was proposed. The nutritional quality of dongchimi was affected by different salts.

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Authors and Affiliations

  1. Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea

    Gwang-Ju Jang, Dong Wook Kim, Eun-Ji Gu, Seong Hwa Song, Jae-In Lee, Sang Bong Lee, Jeong-Hwan Kim & Hyun-Jin Kim

  2. Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea

    Gwang-Ju Jang, Eun-Ji Gu, Seong Hwa Song, Jae-In Lee, Sang Bong Lee, Jeong-Hwan Kim & Hyun-Jin Kim

  3. Department of Food Science & Technology, Mokpo National University, Muan, Jeonnam, 58554, Korea

    Kyung-Sik Ham

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  1. Gwang-Ju Jang
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  2. Dong Wook Kim
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Correspondence to Hyun-Jin Kim.

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Jang, GJ., Kim, D.W., Gu, EJ. et al. GC/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts. Food Sci Biotechnol 24, 1967–1972 (2015). https://doi.org/10.1007/s10068-015-0259-9

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  • DOI: https://doi.org/10.1007/s10068-015-0259-9

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