동치미의 맛 성분에 관한 연구 = A Study on the Flavor Compounds of Dongchimi

다국어 초록 (Multilingual Abstract)

To study the most optimum condition of Dongohimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives Sulfur compounds and those decomposed products extracted by steam distillation. In results, the most optimum conditions ware salt 2.4%, fermented temperature 4℃, ratio 1 : 1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.