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

被引：10

作者：

Cho, Joo-Hyoung ^{[1
]}

Lee, Seung-Joo ^{[1
]}

Choi, Jin-Joo ^{[1
]}

Chung, Chang-Ho ^{[1
]}

机构：

[1] Sejong Univ, Dept Culinary & Foodserv Management, Seoul 143747, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2015年 / 24卷 / 02期

关键词：

dongchimi; lexicon development; descriptive; chemical; fermentation;

D O I：

10.1007/s10068-015-0065-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：497 / 506

页数：10

共 31 条

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