매운맛 등급화 고춧가루로 제조한 배추김치의 이화학적 관능적 특성

Abstract

This study investigated the spicy hot flavor related quality characteristics of baechu (Kimchi cabbage) Kimchi prepared using hot pepper powder in various capsaicin levels during 8 weeks of storage. The pHs in the Kimchi samples were in the optimum range of the pH 4.2-4.5 due to the relatively low storage temperature of <TEX>$2^{\circ}C$</TEX> during the entire storage periods. The L, a and b values of cap-150 sample group were significantly higher compared to those in the other samples at 8 weeks of storage. Grading hotness of the Kimchi was significantly clearly separated when varied levels of hotness for the hot pepper powder were used at 2-4 weeks of storage (p<0.001). Sensory spicy hotness of the cap-40 showed significantly the lowest with values of 4.57-4.38 representing mild hot:, that of cap-85 was medium hot with values of 5.81-6.00; and finally, that of cap-150 showed the values of 6.86-7.14, representing strong hot flavor at 2-4 weeks of storage (p<0.001). The grading of spicy hotness in the Kimchi increased by about one level at the optimal edible periods due to the leaching out of capsaicin from the hot pepper powder for those storage periods. Thus, the increased hotness of the Kimchi in the optimal edible periods should be considered when the desired hotness of the hot pepper is chosen for the Kimchi preparation. The hotness decreased as the organic acids were generated during ripening by the 8th weeks of storage.