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Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation

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Abstract

A main ingredient of Kimchi is Kimchi cabbage, which is soaked in brine to reduce its crispness. Volatile profile of raw Kimchi cabbage (RC) is changed during salting; however, characteristic aroma-active compounds of salted Kimchi cabbage (SC) have not been investigated. The objective of this study was to evaluate changes in aroma characteristics of Kimchi cabbage during salting and fermentation. Sulfur-containing compounds, such as sulfides and isothiocyanates, increased markedly by salting. (Z)-3-Hexen-1-ol, (Z)-3-hexenal, and hexanal decreased by salting. Hexanal was the most intense in RC, followed by 3-(methylthio)butanal, (Z)-3-hexen-1-ol, and benzenepropanenitrile. Dimethyl trisulfide had the highest log3FD in SC. Methyl (methylthio)methyl disulfide, allyl methyl trisulfide, and dimethyl tetrasulfide were detected only in SC. Dimethyl trisulfide, dimethyl tetrasulfide, methyl (methylthio) methyl disulfide, and allyl methyl trisulfide, decreased greatly in SC during fermentation. Our results demonstrated that characteristic odor of Kimchi cabbage could be significantly changed by salting and fermentation.

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Acknowledgements

This work was supported by National Research Foundation of Korea (2011-0014844).

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Authors and Affiliations

  1. R&D Solution Center, OURHOME, 91 Magokjungang 10-Ro, Gangseo-Gu, Seoul, 07792, Republic of Korea

    Won Ho Seo

  2. Department of Food Engineering, Dankook University, 119 Dandae-Ro, Dongnam-Gu, Cheonan, Chungcheongnam-Do, 31116, Republic of Korea

    Youngsang You & Hyung Hee Baek

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  1. Won Ho Seo
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  2. Youngsang You
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Seo, W.H., You, Y. & Baek, H.H. Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation. Food Sci Biotechnol 33, 1623–1632 (2024). https://doi.org/10.1007/s10068-023-01469-w

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