Abstract
ABSTRACTAcidity in radish kimchi increased with fermentation time, resulting in a gradual decrease in pH. Decrease of pungency was accompanied by a decrease in 4‐methylthio‐3‐butenyl isothiocyanate (MTB‐NCS) in the homogenate. Optimum flavor occurred on the third day of fermentation when MTB‐NCS concentration was 6.6 × 2 μmoles/100g. The decrease in MTB‐NCS concentration was accompanied by the gradual loss of 4‐methylthio‐3‐butenyl glucosinolate (MTB‐glu‐cosinolate), which occurred more rapidly than the decline in total glucosinolates. Ascorbic acid‐dependent myrosinase activity declined gradually until the third day of fermentation, although ascorbic acid content remained above that required for maximal enzyme activity.
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