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- E-ISSN 2288-8985
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A Study on the Analysis of Volatile Flavour of Kimchee
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
1994, v.7 no.1, pp.125-132
Hawer,
W.
S.
(1994). A Study on the Analysis of Volatile Flavour of Kimchee. Analytical Science and Technology, 7(1), 125-132.
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Abstract
Flavours in kimchee are the result of unique combination of various sugars, organic acids and amino acids as well as various volatile organic compounds including sulfur-containing compounds, terpenes, alcohols, and some volatile organic acids. In the experiment for the flavour extracting methods, dynamic headspace(DHS) is more effective for collection of volatile flavour than simultaneous distillation extraction(SDE). The best polarity available at the moment is 5% phenyl methyl poly-siloxane which will separate non-polar, intermediate and polar components with good resolution.
- keywords
- kimchee, kimchi, flavour, analysis, headspace, column
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