Abstract
This study aimed to evaluate the physicochemical and microbiological quality of kimchi seasoning products purchased from an online shopping mall, using cluster analysis to inform consumers about the quality of commercial kimchi seasoning and enable them to make informed purchasing decisions. The clusters were classified into four groups: CKS02 to 03 (group I), CKS04 to 05 (group II), CKS07 to 09 (group III), and others (CKS01, CKS06, and CKS10) (group IV). Principal component analysis (PCA) validated the cluster characteristics and a strong correlation between the moisture content in group I, salinity in group II, capsaicinoids content in group III, and pH in group IV. Highly significant correlations were observed between the L (lightness) and b (yellowness) values, solid and moisture content, and viscosity and solid content of kimchi seasoning. The findings of this study provide information on the baseline quality of commercially available seasoning products, and it is expected that items with a high correlation among the seasoning qualities can be used as management indicators to ensure consistency.
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