Effect of Adding Freeze-Dried Kimchi Powder on Flavor and Taste of Kimchi Snacks
2004
Cho, Y.B. (Pai Chai University, Daejeon, Republic of Korea), E-mail: [email protected] | Park, W.P. (Masan College, Masan, Republic of Korea) | Hur, M.S. (Pukyong National University, Pusan, Republic of Korea) | Lee, Y.B. (Pukyong National University, Pusan, Republic of Korea)
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.
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