Effect of Adding Freeze-Dried Kimchi Powder on Flavor and Taste of Kimchi Snacks

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 919~923 (2004). ©The Korean Society of Food Science and Technology. ÿÖB~ªöj Î& ÊÛ~~ ®îö ~º 'Ë `ÏºÁ;Ö

(2) 1Áî">2Á·/2 8Òv /ã'*, 1îÖ ®"ê, 2¦ãv ®". Effect of Adding Freeze-Dried Kimchi Powder on Flavor and Taste of Kimchi Snacks Yong-Bum Cho, Woo-po Park1, Min-Su Hur2, and Yang-Bong Lee2 Department of Food Service Management, Paichai University 1 Division of Food Science, Masan College 2 Department of Food Science Technology, Pukyong National University Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators for kimchi flavor of FDKP snack. Key words: freeze-dried kimchi powder, kimchi snack, volatile compounds. *. . f~~ BÎ 7ö &æ FÖ Wbîj ò ÚÚ ' VËj &æ² B (12). f~ö & º "ö B~² Úæ ®b, " VËW Wªj Î& f~ö & (13), ® *ö & (14), f~¦V~ ÒW bî~ «ö & (15), &B®b~ 'Ïö & (16) b " > ®b 7 ß® &B®b~ $ 7º " B 7~ ~¾, *Ò 6> ®º f~ Î& &B®b º f~¢, f~ªª ® . ö * ÿÖ f~¢ Ï~ f~~ Êr ²ÊB~ &ËWj 'Ï ~b(17), f~ªö Î& b¶, ¾ , öB~ 'Ï&ËWj ÚÚVê ~& . ÊÛ~ «~ f * _[öB S > ®º ®æò f~~ ³¢ ¦&~ ÊÛ~ "¶ " f~~ ÚÞJ ±f B® F ©b V&> ÿÖf~ªöj Î& ~ ò f~ÊÛ~ ®î 'z¢ Û~ ~ «ö º B®j BB~V * On~ ~¾ f~¢ Ï ÊÛ j ò Ú ~ >BW ËV Wª" &Ë¦Ò¢ Û ÿÖf ~ªö ÊÛ~ " ®îæzö ~º 'Ëj V~¶ ~& .. f~º ÖÒ¾¢~ *Û BÎ®b, Í&, 2, î¾, 9 . " &æ ¦Òò¢ ÒÏb B· ¦Òò~ b ¾ 7~ Vº.ª"º ëß ³¢ &æ ® b, , Ú " ? &æ Wª z¢ ï j æò 7º ¦~ ~¾ ¶Ò Çjz (1-3). f~º j r Î&>º &æ ·v~f Î¦f §¦ æö V¢ òº O»¾ BÎ~º O» ²*~ N & ®æò &¦ª *Û'b º f~º ôf «~ö Ú &º Í&, î¾, ; V'b Î&>(4,5) 9. f æö V¢ Î¦æOf ~9, 7¦§f îÖ9j ô ÒÏ . j²ö FB jæ", ZVî, RF² ~ ' ·²f BÎ"; 7 W>º FVÖ" FÖ ~ ÒW bî ³¦~(6,7) ¦Òò¢ Î&~ ò f~º , RF², ¾¦W zb" ?f ÒW bî ~ .{.O, ÖzÎ", z·Ï, ÷, zÎ" ~ 'V VËWj F~º ©b rJ^ ®b(8-11), *Corresponding author: Yong-Bum Cho, Department of Food Service Management, Paichai University Doma-dong, Seu-gu, Daejeon 302735, Korea Tel: 82-42-520-5588 Fax: 82-42-520-5440 E-mail: [email protected]. Òò 5 O» Òò &&º ;Kªj «~ 500 g * ÒÏ~&b, ª 919.

(3) 920. ®"²æ B 36 ² B 6 ^ (2004). V, f, Jû, ÖFf ². ÒÏ>îº, ².f E².j ÒÏ~&, ^º 7~ ÖB®j ÒÏ~&, f~º ' "®öB f f~¢ &ËV*ö V¢ pHf Öê¢ Ò ê ÿÖ f~¢ ªö &~ ÊÛ~ Î&Òò Ò Ï~& . òB~~ z ß9 f~ªöj Î& ÒB®j &~V * '; f~f f~ªö Î&ïj ªC~ f~~ ?W "; 7 &Ë BÎ & ¾ >î 6>º ?WB f~¢ ÿÖ ~& . f ~~ ?W ;êº pHf CÖ jv' n;' C>f <Ö>& 6ö ê~º 6b 6~&b, ê ÿ Ö f~& F~ >BW Wªj & B*~ºæ¢ ÿ;~ jv ªC~& . B~ Ë 7~ pHf Öê æz f~º ; (1)~ O»b ò r incubator(B.O.D JI110B, Jangin science co., Korea)ö 10oC &Ë~ ?WV* 7 5,10,15,25¢ö f~¢ ¢¦ j~ pHf CÖj G;~ & . B~ÊÛ~ *` f~ÊÛj &~V *B ÖF'b f~& '; V &ö Ú¢ ~æ 1N'b Vº¢ «~ Í&f î ¾, ~9, 2, ; j IÚ f~¢ ç7 j 200 gO j 5¢ * pHf CÖj Ò r jWB ·Ï¢ B ~ '"®ö ~Ö~& . '"®öB &ïb f~¢. « ê f~º r¦V 5¢ *Ïb pHf CÖj Ò~ 6ö ~º 2" ;ê~ f~¢ âÚ /³ ÿÖ ê jº V ¶¾ ªöj ò Ú ÊÛB®ö Î&ï j æzB f~ÊÛj jW~& . B~ÊÛ~ Ë¦Ò &B f~ªöj ÊÛ~ jW~V *~ Vj¢ · W~ ' Î&ê &&ïj V&b control" 2%, 4%, 6% 8%¢ Î&~&b ''~ Fïj Table 1ö ¾æ Úî . jWB f~ÊÛf Î&ö V¢ color, nutty, softness, kimchi tasty, hotness, overall j &Ë¦Ò¢ ~&b, ' '~ Ö"¢ SASÛê *Îj Ï~ Ûê ªC~& . Automatic thermal desorber¢ Ï >B9 Ë8 9ª~ ºÂ >BW ËVWª~ ºÂf automatic thermal desorber(Perkin Elmer, ATD400, USA)¢ ÒÏ~& . f~ÊÛ 20 gj vial 100 mLö "«~ rubber capb &/~ rª sealj 2Ú ê 100oC~ yº bö 5ª* &~ vial Ú¦~ >B W ËVWª ¾ FÒ>ê ê, OÂ2¢ vialö injection ~ 20ª* O~ vial Ú¦~ ËVWª æ³'b O>ê . 20ªã" ê auto samplerö OÂ2¢ IÚ gas Chromatography-mass spectrometry GC-MS ªC~& . GC-FID/MSDö ~ ª+ f~ÊÛ òº &ÊîÆ¢b(QP-2010, Shimadzu Co., Japan)f mass selective detector (MSD, QP-2010, Japan)ö ~ ªÒÁÿ;~& . &ÊîÆ¢b oven~ Nêf. Table 1. Snack recipe for adding freeze-dried kimchi powder (Unit: g) Ingredient. Amount. Flour Freeze-dried kimchi powder Salt Sugar Butter Wheat-gluten Egg Milk Whole sesame Water. 500 variables1) 4 120 50 30 250 50 40 30. 1). Variables of kimchi powder were 0 g, 10 g, 20 g, 30 g, and 40 g for control, 2%, 4%, 6%, and 8%, respectively.. Table 2. Changes of quality characteristics of kimchi during fermentation at 10oC1) Quality characteristics. Fermentation time (days) 5. pH 5.29 Acidity 0.36 Total microbial 1.7Ü106 count (CFU/mL) Lactic acid bacteria 6.0Ü104 (CFU/mL). 10. 15. 25. 4.35 0.65. 4.23 0.68. 3.97 1.20. 5.0Ü108. 5.5Ü108. 1.8Ü108. 2.9Ü108. 3.0Ü108. 1.0Ü108. 1). The above data was the same as the reference of Cho et al. (15).. .VNê 30oCöB 5ª* ^Z r 3oC/min~ ³ê Ã& Ê & 200oCöB 5ª* ^Zê ~& . Columnf AT-1 (60 mÜ0.32 mm i.d.Ü1.0 µm film thickness)¢ ÒÏ~& . "« Nêº 250oC mass rangeº 20-350 a.m.u, column pressureº 80 kpa& . >BW ËVWª~ ÿ;f mass selective detector¢ ÒÏ~& .. Ö 5 V B~ Ë 7~ pHf Öê æz f~~ ?W V* 7 5¢" 10¢ 15¢ 25¢ö f~¢ ¢¦ j~ pHf CÖj G; Ö"¢ Table 2ö ¾æÚî . f~ ?W 7~ pHº Îv 10¢j V&b ~ N& ¾ æ¾ '' jò~² Ã&~¾ 6²~º ãËj ® . 7, ®ö Î&~V * f~¢ " r 10oC~ Nê incubatorö &Ë~ Ò 2"¢ *ê~ pH 4.0-4.7, Öê 0.5-0.8% ÒöB f~~ ¢>' '?V 6>î . pH~ æzº FVÖ~ 'Ë¢ ê . FVÖf f ~~ Òò 7 ¦O>Ú®º '« <Ö ö ~~ F VÖ j W~ pH¢ Ôºº 'Ëj " -² WB FVÖf f~~ F¢ ¦~ pH8b f~~ 'ç ¢ rJ& > ®º, f (7)f Òò~ «~ö V f~~ >BW FVÖö & ö V f~ ö & Ë 7º 'Ëj ~º FVÖf lactic acidf succinic acid ¢ ~& . $ f~~ ®îj ï&~V * >BW FVÖ, Özê², CÖ j G; Ö" Í& Î& öB F.

(4) ÿÖf~ªöj Î& ÊÛ~~ " ®îö ~º 'Ë. 921. Table 3. Sensory evaluation of kimchi snack with the added amounts of kimchi powder Color Control 2% 4% 6% 8%. b,1). 4.74 5.74ab 5.26b 6.47a 5.53b. Nutty. Softness. a. 6.79 6.37ab 6.16ab 6.00ab 5.37b. ab. Kimchi tasty d. 5.11 6.05a 5.58b 5.26ab 4.63b. 1.11 3.05c 4.21b 6.26a 6.58a. Hotness e. 1.16 2.53d 3.95c 5.84b 6.84a. Overall 4.63c 4.84c 6.95a 5.84b 5.95b. 1). Different letters within the same columns are significantly different (p<0.05).. VÖ~ ï ?WV*ö V¢ /Ãj "î . ; (1)~ f~ VÒò& BÎ?Wö ~º 'Ëö V î¾j Î& f~~ lactic acidf acetic acid& væ ² Ã&>î ~& . ©f f (7)~ Ö"fê ¢~~ & . $ (18)ö ~~ f~~ FÒ jÖ 7 lactic acid, acetic acidf glutamic acid 5 aspartic acid& &Ë ³¦ ~& ~& . f~ ?W 7~ C>f FÖ> Îv 15¢ ¦"öB ~¢ ®b ê 6²~º ãËj V r^ö 15 ¢j 'b J;~² >î . f~ ?W 7 G;B C> f FÖ ö <Öö ~Bê f~~ ®îö 'Ëj &. . <Öf ªj ª~ FÒj 6²~² ~º ö & î (19)f GC ªC f~~ FÒb mannose, fructose, glucose, galactosej ¦Â~&, f~ ?W 7 mannitol WNj ~&º, f ?W ê¯Nö V¢ 6N 6²º^¢ & . B~ ÊÛ~ Ë ß9 ' ê ;Kª~ &&ö controlj êê ªÒ~ & ~ ê 2, 4, 6, 8%~ ÿÖf~ªöj Î&~ ÊÛ >#j ò vþ 0.3 cm, ^ 5 cm W;~ 170oC ;ê~ Nê 2ª* ¦Î ÊÛj jW ê ''~ B®ö & &Ë' ßWj ÚÚ Ö"º Table 3" ? . f~¢ Î& ~æ pf control~ ãÖ, ² " ¦Ú ;êº ¸ ² ¾æÒb¾, *>' V^6f Ô² ¾æÒ . f~~ ï ¸jî> *>' ï6" f~~ , Ò Úf ¸f ©b ¾æÒb, 6%~ ãÖ ïêf, nutty, ¦æ öB ¸f ï&¢ A~b¾ ç&'b Ú ;~ V ^ê& Ô~ . 8%º f~", Úf ;~&b¾ ç&'b nuttyf ¦æö & ï&º Ô~ . V¢B þö Bº 4% f~ªöj Î& ÊÛ V^êf, f~~ , nutty, *>' ç®V^ê& &Ë ' ©b 6>î . jWB f~ÊÛf VÒ&v 20« 2004j 4ú 27 ¢ Jê ¦V 6ræ f~ÊÛ~ " ®îö & F^ ê Ò¢ ~& . f~ÊÛ~ F^ê &Ë¦Òº ÿ¢ b Î&j ¦Ò r î ¾«j ^¿ ê. r ' ê(%) Î& B®ö &~ &Ëï&ö ê ~& 2~² 106 ¿ê»j 'Ï~ ^&~² ï&~ê ~&, ÿÖf~ªö Î& f~ÊÛ~ F^~º color, kimchi tasty, nutty, softness, hotnessf overallj ª~ B®~ Ö Wö & Î"¢ ¸¢ > ®ê 3²¢ >'b ï&~& 7 4«~ j B 16«j Òö w~ê. ~&. º >' &Ëï&¢ ~ ~ ª¾ 6>¿ êö ª ¾ n>º j B r ÒÒ O. »j ~ ' ê Î&~ jW f~ÊÛ~ &Ë' ß Wj ¾æÚî . f~ÊÛ 2%Î&f ¦æ" ² f ®b¾ ¢> ' ÊÛ~ " FÒ~ ßû ìb, 8%Î&f Ú " f~ .Z ;~ 0f[~ F^ê& 6²~&b, 6% Î&f f~ " ¢¢~ F^êº ¸~b¾ Ú ;~² ¾æÒ *>' öB 4%Î&ö j ² Î Úæº ©j r > ® . 4%Î&f ² " ¦æ f Î&" FÒ~&b¾ Ú" f~ ;~æ pbBê ² j z~ *>' öB Ö>j ¾ æÚÚ 4%Î& f~ÊÛ~ &O»b '~ b ¾æÒ . B~ÊÛ~ >B9 Ë8 9ª `9 Automatic thermal desorber¢ Ï f~ÊÛ~ >BW Ë VWªj ÷ ê GC-MSD¢ Û ªC Ö"¢ Table 4 ö ¾æÚî . f~ÊÛ~ >BW ËV Wª~ N¢ rV * f~~ Fïö V¢B 0%~ &f 4%, 8% ¾* Ú þ Ö"¢ ¾æÞ © . C 26B~ Wªj ÿ;~& b, ªÒB >BW Wª 7öB aldehyde~ 13«, ketone~ 1 «, Fzb 3«, acid~ 1«, terpene~ 1« Væzb 7 «~¢ ÿ;~& . f~ÊÛf 3B ò Îv >BW ËVW ª~ «~öB~ Nº ² ¾æ¾æ p~b peak area~ V& ² ¾æ¾º >BW Wª j ¢¦ BÒ > ®î . Peak area& 1.0(Ü107) çb ¸² ÿ;B >BWWªf acetaldehyde, ethyl alcohol, acetone, ethanal, carbon bisulfide, propanal, butanal, ethyl acetate, d-limonene îb 7 acetaldehyde, ethyl alcohol, acetone, butanal, ethyl acetate, dlimonene~ ãÖ ªV~ >BW ËVWªj purge & trapb ÿ; Povolo(20)~ Ö"f ¢~~ f~ÊÛj B r B ªVöB F¾B >BW Wª ©j r > ®î . *Ú 'b f~ÊÛ(4%, 8%) " ÊÛ(0%)~ >BW Wª~ N º ² ¾æ¾æ p~º, º þ2j ¦Vº "; 7 f~ ~ >BW Wª Ò¢æ, ô >B>î ê . f~ªö ³ê~ æzf >BW Wª~ ç&&ê¢ bÚÎ ç&&ê¢ Ï~ ÚÚ~ . bÚÎ ç&&ê& 0.90 ç~ 8j º >BW Wªf acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid f d-limoneneî . SIM(selective ion move)j Ï B~ Î&ï >B9 9 ª~ ê SIM(Selective ion move)O»f ß; ª¶ïb ;ïªC ö º O» . þöBº f~Î&ï" >BW Wª ~ ï~ N¢ ¾æÞ bÚÎ ç&ê>& 0.90 çb ¸ ² ¾æÂ >BW Wª 6B¢ F;~&b SIM~ O»ö V.

(5) ®"²æ B 36 ² B 6 ^ (2004). 922. (Unit: Peak area Ü107). Table 4. Volatile compounds identified from extracts of kimchi snack Peak No.. Compounds. RT. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26. Acetaldehyde Ethyl alcohol Methane Acetone Ethanal Dimethyl sulfide Carbon bisulfide Propanal Butanal Pentane Acetic acid Hexane Ethyl acetate Cyclopentane Benzene Cyclohexane Heptane Dimethyl disulfide Hexanal Octane Xylene Stylene Benzaldehyde Camphene Phenol d-Limonene. 3.57 4.33 4.56 4.68 5.42 5.64 6.17 6.58 7.72 8.15 8.55 8.91 8.99 10.23 11.51 12.02 14.52 16.22 19.66 21.11 24.98 26.15 29.83 30.75 31.29 35.45. Amount of kimchi powder 0%. 4%. 8%. 4.39 12.41 3.54 17.48 25.16 1.26 29.22 0.20 0.81 1.05 0.75 0.47 0.24 0.25 0.13 0.17 0.05 0.23 0.15 0.23 0.25 1.42. 5.89 9.80 0.12 2.74 6.22 0.12 32.09 2.58 0.50 0.20 0.49 0.50 0.50 0.66 0.39 0.24 0.21 0.26 0.94 0.45 2.69 1.25 2.24 1.01 2.56 2.26. 8.20 7.97 0.11 0.07 5.59 0.31 27.29 5.72 0.05 0.28 0.66 0.50 0.48 0.61 0.38 0.23 0.22 0.57 0.52 0.21 0.30 0.22 0.24 0.16 0.38 3.91. Odor description1). Pearson correlation2). cabbage sweet pungent cabbage solvent pungent alkane sour alkane pine apple alkane onion fat, grass alkane balsamic burnt sugar camphor phenol lemon. 0.99 -0.99 0.83 -0.89 -0.89 0.99 0.30 0.97 -0.87 0.87 0.96 -0.87 -0.88 -0.99 -0.91 -0.87 -0.72 0.97 0.45 0.40 0.02 0.06 0.00 0.15 0.15 0.98. 1). The odor description was obtained from Kovacs retention index of www.flavornet.org. The values were the relation between the amount of kimchi powder and the amount of each volatile compound.. 2). (unit: SIM peak area Ü106). Table 5. Volatile compounds from extracts of kimchi snack using SIM Compounds. mass/charge1). Acetaldehyde Dimethyl sulfide Propanal Acetic acid Dimethyl disulfide d-Limonene. 44 47 43 43 94 68. Amount of kimchi powder 0%. 4%. 8%. 4.21 0 1.26 0.22 0.11 1.04. 5.86 0.13 2.59 0.48 0.35 2.19. 9.71 0.33 5.69 0.85 0.53 3.92. Pearson coefficient 0.97 0.99 0.97 0.99 1.00 0.99. 1). The mass/charge for eack compound was most abundant selective ion molecule. The peak area was the peak area of the most abundant selective ion molecule.. 2). peak area¢ ~& bÚÎ ç&ê>¢ Ö"¢ Table 5ö ¾æî . ''~ >BW Wªö & bÚÎ ç&ê>º Îv 0.97 çb ¾æ¾B ¸f &êWj "îb, þj Û ~ f~ ÊÛö ®ÚB~ êî~ N¢ º æ Wª b 6>Ú ê .. º. £. ÿÖf~ªöj Î& f~ÊÛj ò V *~ f~~ ' ?ö 'Ëj ~º pHf Öê æz¢ 5¢ *Ïb G;. Ö" "æ 2"¢ *ê~ pH 4.0-4.7, Öê 0.5%-0.8% Òö B f~~ ¢>' '?V 6>îb, ê f~¢ ÿ Ö ~ f~ÊÛ~ öò ÒÏ~& . f~ÊÛ >#f &&¢ V&b control" '' 2, 4, 6, 8%~ ÿÖf~ªöj Î&~ W; ò r 170oC ; ê~ Nêö 2ª* ¦Î ÊÛj jW~ ''~ B®ö & &Ë' ßWj ÚÚ Ö" f~ÊÛ~ color, kimchi tasty, nutty, overall j J~ ÿÖf~ªö 4%Î&& &Ë ' ©b 6>î . Automatic thermal desorber Ë~¢ Ï >BW Wªj ÷~ ªC Ö" 26«~ Wª ªÒÁÿ;>îb, ªÒ.

(6) ÿÖf~ªöj Î& ÊÛ~~ " ®îö ~º 'Ë. ÿ;B zb 7öB aldehyde~ 13«, ketone~ 1«, zb 3«, acid~ 1«, terpene~ 1« Væzb 7«~¢ ÿ ;~& . ÿÖf~ªöj Î& f~ÊÛf 4B ò Îv >BW Ë VWª~ «~öB~ Nº ² ¾æ¾æ p~b ¢ z × ¶^® ÚÚV *, f~ªö ³ê~ æzf >BW W ª~ ç&&ê¢ bÚÎ ç&&ê¢ Ï~ ÚÚ~ . b ÚÎ ç&&ê& 0.90 ç~ 8j º >BW Wªf acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, d-limonene î . bÚÎ ç&&ê& 0.90 çb ¸² ¾æÂ zbj ß ; ª¶ïb ;ïªCö º O» SIM O»b ª C Ö" ''~ >BW Wªö & bÚÎ ç&ê>º Î v 0.97 çb ¾æ¾B ¸f &êWj "îb . þj Û~ f~ ÊÛö ®ÚB~ êî~ N¢ º æ Wªb 6>Úê .. 6Ò~ º FêÒ 2003j Fê¶ æöÒë~ ¢ ~b >¯>îb, æöö 6Òãî .. ^. ò. 1. Park WP, Park KD, Kim JH, Cho YB, Lee MJ. Effect of washing condition in salted chinese cabbage on the quality of kimchi. J. Korean Soc. Food Sci. Nutr. 29: 30-34 (2000) 2. Kang KO, Ku KH, Lee HJ, Kim WJ. Effect of enzyme and inorganic salts addition and heat treatment on kimchi fermentation. Korean J. Food Sci. Technol. 23: 183-187 (1991) 3. Park WP, Park KD. Effect of whey calcium on the quality characteristics of kimchi. Korean J. Food Preser. 11: 34-37 (2004) 4. Lee SH, Choi WJ. Effect of medicinal herbs’ extracts on the growth of lactic acid bacteria isolated from kimchi and fermentation of kimchi. Korean J. Food Sci. Technol. 30: 624-629 (1998) 5. Cha BS, Kim WJ, Byun MW. Evaluation of gamma irradiation for extending the shelf life of kimchi. Korean J. Food Sci. Technol. 21: 109-119 (1989) 6. Song SH, Cho JS, Kim K. Studies on the preservation of the “kimchi”. Part 1. Effects of preservatives on “kimchi” fermenta-. 923. tion. Report Army Res. Testing Lab. 5: 5-9 (1996) 7. Kim SD. Effect of pH adjuster on the fermentation of kimchi. J. Korean Soc. Food Sci. Nutr. 14: 259-264 (1985) 8. Lee SH, Cho OK. The mixed effect of lithospermum erythrorhizon, glycurrhiza uralemsis extracts and chitosan on shelf-life of kimchi. J. Korean Soc. Food Sci. Nutr. 27: 864-868 (1998) 9. Oh YA, Kim KH. Effect of addition of water extract of pine needle on tissue of kimchi. J. Korean Soc. Food Nutr. 27: 461-470 (1998) 10. Park WP, Park KD, Cho SH. Effect of grapefruit seed extract on kimchi fermentation. Food Sci. Biotech. 5: 91-93 (1996) 11. Kang DH, Chun SS, Chung DH, Cho SH. Antimicrobial effect of grape-seed extract on Vibrio parahaemolyticus isolated from the southern adjacent sea of Korea. Food Hyg. Safety 9: 141-149 (1994) 12. Armero E, Baselga M, M-Concepcion. Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids society of chemical Industry. J. Sci. Food Agric. 22: 5142-5146 (1999) 13. Moon SW, Shin HK, Gi GE. Effects of xylitol and grapefruit seed extract on sensory value and fermentation of baechu kimchi. Korean J. Food Sci. Technol. 35: 246-253 (2003) 14. Kang JH, Kang SH, Ahn ES, Yoo MJ, Chung HJ. Effect of the combination of fermentation temperature and time on the properties of baechu kimchi. Korean J. Food Culture 19: 30-42 (2004) 15. Lee YM, Kwon MJ, Kim JK, Suh HS, Choi JS, Song YO. Isolation and identification of active principle in chinese cabbage kimchi responsible for antioxidant effect. Korean J. Food Sci. Technol. 36: 129-133 (2004) 16. Cho YB, Park WP, Jung EJ, Lee MJ, Lee YB. Analysis of volatile compounds in kimchi-flavored steak sauce. Korean J. Food Sci. Technol. 34: 351-355 (2002) 17. Cho YB. Quality evaluation of processed food by adding freezedried kimchi powder. PhD thesis, Pukyong National University, Pusan, Korea. (2002) 18. Ku KH, Kang KK, Kim WJ. Some quality changes during fermentation of kimchi. Korean J. Food Sci. Technol. 20: 476-482 (1988) 19. Hawer WD, Ha JH, Seog HM, Nam YJ, Shin DW. Changes in the taste and flavor compounds of kimchi during fermentation. Korean J. Food Sci. Technol. 20: 511-517 (1988) 20. Povolo M, Contarini G. Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter. J. Chromatogra. A. 985: 117-125 (2003) (2004j 9ú 2¢ 7>; 2004j 11ú 18¢ j).

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