종균(WiKim0121)을 이용한 황색 및 적색배추(Brassica rapa. L. ssp. pekinensis) 김치의 관능성 및 기능성 = Organoleptic and functional properties of yellow and red kimchi cabbages (Brassica rapa. L. ssp. pekinensis) using WiKim0121 starter

다국어 초록 (Multilingual Abstract)

This study compared the organoleptic and functional properties of three kimchi cabbage cultivars - green (GKC), yellow (YKC), and red (RKC) Brassica rapa L. ssp. pekinensis - and evaluated the effects of inoculation with the starter culture WiKim0121 (Leuconostoc mesenteroides) on fermentation characteristics during kimchi preparation. Morphological and chromatic analyses revealed distinct cultivar specific differences; GKC exhibited the greatest width and thickness, YKC showed the highest yellowness, and RKC demonstrated the highest redness. Starter inoculation accelerated fermentation in all cultivars, resulting in a faster decrease in pH, a higher increase in titratable acidity, and a more rapid early proliferation of total viable cells and lactic acid bacteria compared with non inoculated kimchi. During fermentation, total carotenoid content in yellow kimchi remained stable during the early period but significantly decreased after day 17, while total anthocyanins in red kimchi increased temporarily at day 2 before declining sharply as fermentation progressed. Kimchi prepared with WiKim0121 consistently exhibited higher antioxidant capacity, including enhanced DPPH and ABTS radical scavenging activities, elevated total polyphenol content, and increased total flavonoid levels throughout fermentation. Inhibitory activities against xanthine oxidase and α-glucosidase were also strengthened by starter inoculation, with the greatest effects observed in red kimchi. Texture analysis showed that inoculated kimchi had lower hardness at the optimum ripening point (pH 4.5), indicating accelerated softening associated with faster fermentation. Sensory evaluation revealed improved color, flavor, overall taste, and acceptability in inoculated samples, particularly in GKW-7 and RKW-7. Electronic nose and tongue analyses showed minimal differences among samples at the initial stage; however, clear cultivar specific aroma and taste profiles emerged at optimal ripening, with red kimchi showing the strongest aroma intensity and desirable sweet–sour balance. Overall, WiKim0121 inoculation enhanced fermentation efficiency, antioxidant activity, enzyme inhibitory properties, and sensory quality across all cultivars. Colored cabbages, especially RKC, provided superior functional characteristics, demonstrating their suitability as raw materials for developing high quality functional kimchi products.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 5
• 1. 시약 및 재료 5
• 2. 유색배추의 형태적 및 색도 측정 6
• 3. 유색배추김치 제조 7
• 4. pH 및 산도 측정 9
• 5. 일반세균수 및 젖산균수 측정 10
• 6. Total carotenoids 분석 11
• 7. Total anthocyanin 분석 12
• 8. DPPH 및 ABTS radical scavenging activity 측정 13
• 9. Total polyphenol 및 total flavonoid 분석 15
• 10. Xanthine oxidase (XO) 저해 활성 분석 17
• 11. α-Glucosidase 저해 활성 분석 18
• 12. 조직감(Hardness) 측정 19
• 13. 관능 평가 20
• 14. 전자코(Electronic nose, E-nose) 분석 21
• 15. 전자혀(Electronic tongue, E-tongue) 분석 22- i
• 16. 통계 분석 23
• Ⅲ. 결과 및 고찰 24
• 1. 유색배추의 형태적 및 색도 특성 24
• 2. 유색배추김치 발효 중 pH 및 산도 변화 28
• 3. 유색배추김치 발효 중 일반세균수 및 젖산균수 변화 30
• 4. 유색배추와 김치 발효 중 total carotenoids 함량 33
• 5. 유색배추와 김치 발효 중 total anthocyanin 함량 37
• 6. 유색배추와 김치 발효 중 DPPH 및 ABTS radical scavenging activities 41
• 7. 유색배추와 김치 발효 중 total polyphenol 및 total flavonoid 함량 45
• 8. 유색배추김치 발효 중 xanthine oxidase (XO) 저해 활성 49
• 9. 유색배추김치 발효 중 α-glucosidase 저해 활성 51
• 10. 유색배추김치 발효 중 조직감(Hardness) 변화 53
• 11. 유색배추김치 발효 중 관능 평가 56
• 12. 유색배추김치 발효 중 전자코(E-nose)에 의한 휘발성 향기 패턴 분석 60
• 13. 유색배추김치 발효 중 전자혀(E-tongue)에 의한 맛 패턴 분석 64