Major Odor Components of Raw Kimchi Materials and Changes in Odor Components and Sensory Properties of Kimchi During Ripening

Abstract Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days wereinvestigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchioriginated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol,which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. Theamount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increasedslightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously duringripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreasedthereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than thoseof other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide ormethyl propyl disulfide was higher than that of other VOCs.Key Words: kimchi, volatile odor components, sensory properties