스테비오사이드 함유 감미료 첨가 김치의 품질특성

Abstract

The effects of stevioside-containing sweetener (SCS) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor component (VOC)s of SCS-added kimchi. The concentrations of SCS added to kimchi instead of 1% white sugar were 0.165, 0.33, 0.66, and 1.32% (w/w). The pH of kimchi with higher amounts of added SCS generally increased, and the acidity of kimchi with higher amounts of added SCS generally decreased. Addition of higher amounts of SCS generally inhibited the growth of lactic acid bacteria in kimchi. Scores of overall acceptability for 0.33 or 0.66% SCS-added kimchi were significantly higher than those for other samples (p<0.05), whereas those for 1.32% SCS-added kimchi were significantly lower than those for other samples (p<0.05). The optimum concentration of SCS added to kimchi appears to be 0.33%. Among major VOCs identified in kimchi, the concentrations of seven components including ethanol generally decreased with addition of higher amounts of SCS, whereas that of diallyl disulfide was not changed markedly. The major VOCs contributing to desirable sensory properties of kimchi were likely dimethyl disulfide and diallyl sulfide.