2026/07/29 by Seung‐Hyun Lee, Ji‐sun Hwang, Mi‐Ai Lee +3
Agricultural and Biological Sciences · #Food Quality and Safety Studies #Probiotics and Fermented Foods #GABA and Rice Research
paper · doi:10.1111/joss.70170
ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening. The objective of this study was to develop an optimized method for aroma evaluation of kimchi in descriptive analysis. Cabbage kimchi samples were prepared in 16 groups based on four storage forms, two storage temperatures, and two ripening degrees. Sensory characteristics were analyzed by a trained panel ( n = 7) using the Spectrum method. Ripening degree, storage temperature, and storage form significantly influenced the overall aroma intensity of kimchi ( p < 0.05). Regarding pH, frozen samples showed smaller changes than refrigerated samples. Ground kimchi samples consistently showed higher aroma and spiciness intensities than whole or cut samples. Among the tested conditions, frozen, ground kimchi exhibited relatively consistent aroma characteristics and is therefore proposed as the optimal approach for descriptive sensory analysis of kimchi. This method can improve the consistency and reproducibility of sensory evaluation, providing a standardized basis for kimchi aroma analysis.