Effects on the Quality Characteristics of Mul-kimchi with Omija (Schizandra chinensis Baillon) Water Extract

정태성,; 정은주,; 이신호,

doi:10.3746/jkfn.2008.37.10.1301

Cited by 8 publications

(2 citation statements)

References 4 publications

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“…After this initial change, however, the pH did not show any significant differences during the storage process. This was similar to the results showing little pH change due to leaching components from ingredients during the storage period of kimchi, another type of pickled vegetable (18). Difference of initial pH values among the pickles is likely due to the different kohlrabi cultivars, because all the pickling solutions were adjusted to a pH of 3.0 before the addition of the kohlrabi.…”

Section: Resultssupporting

confidence: 73%

Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation

Lee

Yang²,

Kim³

et al. 2010

JFN

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This study was designed to determine the best cultivar of kohlrabi for making pickles among KM-1 (Worldcol), KM-2 (Bejo), KM-3 (Takii), and KM-4 (Monsanto) cultivars. The initial pH of pickles was different in all cultivars; however, they all had a pH in the range of 3.81～3.86 after 28 days of storage. The pickles made from KM-4 had the lowest acidity, while there was no significant difference in acidity among the KM-1, KM-2, and KM-3 pickles. The salinity of all kohlrabi pickles was consistent during the storage period. The changes of color values were accelerated in the following order: KM-4>KM-1>KM-2>KM-3. Though kohlrabi pickles were non-fermented, the change in reducing sugar contents was similar to that of a fermented pickle. The highest value of reducing sugar content was found in pickles made with KM-4. In all cases, the firmness of the pickle decreased as time of storage increased. On the initial day, KM-4 pickle showed the highest firmness with 807.4 g. KM-4 also showed the highest firmness on the 28th day of storage with 602.3 g. In sensory evaluation, the KM-4 pickle exhibited the highest texture (hardness) among the pickles. The pickle made with the KM-4 cultivar showed relatively higher firmness of texture than other cultivars, suggesting that KM-4 could be utilized in other kinds of processed foods, in addition to being pickled.

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Section: Resultssupporting

confidence: 73%

Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation

Lee

Yang²,

Kim³

et al. 2010

JFN

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“…Omija has very distinctive sensory characteristics. Due to these, many studies have been conducted to develop value-added food products with different levels of added omija such as demi-glace sauces [2], Kimchi [3,4], omija cookies [5], omija wines [6], and makgeolli with omija extracts [7], all utilizing omija extracts and/or omija fruits. These studies proved the potential for omija fruits in ingredient application, however, to expand its scope of application in different food categories, it is necessary to understand the flavor characteristics of omija.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Kim

Jang

Lee

2020

Foods

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The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. The aromatic compounds were extracted with ethanol. Flavor compounds were further isolated using distillation under reduced pressure, followed by liquid–liquid extraction, and were then identified using GC-MS. A total of 40 volatile compounds were identified in omija fruits; nine were further identified as key aroma-active compounds found in omija fruits. The odor-active values for key flavor compounds were calculated, and aroma descriptions perceived by humans were determined using a highly trained panel. This study found that compounds high in omija fruit extracts were not necessarily the odor active compounds and 4-terpineol (1.84) and α-terpineol (2.58) were high odor-active compounds in omija fruits. Samples with high levels of the two compounds (hot air- and freeze-dried omija fruit) had high intensities of “spicy” and “wet-wood” aromatics.

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Bioactive compounds and antioxidant activity in three types of Korean watery kimchi

Park,

Kim,

Kim

et al. 2024

Appl Biol Chem

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Watery kimchi is a traditional fermented food served with its soup. In this study, we collected 21 samples of yeolmu mul kimchi (YMK), dongchimi (DC), and nabak kimchi (NK), respectively, which are the most popular watery kimchi in Korea. A composite sample of each watery kimchi was prepared for estimation of their bioactive compounds and antioxidant activities. Of the three kimchi types, YMK had the highest total carotenoid content (63.78 ± 4.88 mg/100 g, of which lutein, capsanthin, and β-carotene were the main carotenoids), and DC had the lowest (3.50 ± 0.12 mg/100 g). YMK also had the highest contents of chlorophyll (250.1 ± 3.91 mg/100 g), ascorbic acid (447.16 ± 8.95 mg/100 g), and capsaicinoids (2.51 ± 0.09 mg/100 g) compared to DC and NK. The lactic acid content was highest in NK (582.72 ± 29.10 mg/100 g). Moreover, YMK showed significantly higher antioxidant activity (ABTS and DPPH) than DC and NK (p < 0.05). Chlorophyll and antioxidant activity showed a strong positive correlation (p < 0.01). The results of this study highlighted watery kimchi as a potentially valuable source of bioactive compounds, and the carotenoids and capsaicinoids were affected by the supporting ingredients used in watery kimchi. Furthermore, watery kimchi provides 4.11% of the recommended daily intake of vitamin A according to the 2020 Korean dietary reference intakes.

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Effects on the Quality Characteristics of Mul-kimchi with Omija (Schizandra chinensis Baillon) Water Extract

Cited by 8 publications

References 4 publications

Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation

Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Bioactive compounds and antioxidant activity in three types of Korean watery kimchi

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