Kimchi Products Research Articles

Rapid determination of the geographical origin of kimchi by Fourier transform near-infrared spectroscopy coupled with chemometric techniques.

Determining the geographical origin of kimchi holds significance because of the considerable variation in quality and price among kimchi products from different regions. This study explored the feasibility of employing Fourier transform near-infrared spectroscopy in conjunction with supervised chemometric techniques to differentiate domestic and imported kimchi products. A total of 30 domestic and 30 imported kimchi products were used to build datasets. Three categories of preprocessing methods such as scattering correction (multiplicative signal correction and standard normal variate), spectral derivatives (the first derivative and the second derivative), and data smoothing (Savitzky-Golay filtering and Norris derivative filtering) were used. K-nearest neighbors, support vector machine, random forest, and partial least squares-discriminant analysis were employed. By appropriately preprocessing spectral data, these four methods successfully distinguished between the two sample groups based on their origin. Notably, the k-nearest neighbors method exhibited exceptional performance, accurately classifying the sample groups irrespective of the preprocessing method employed and swiftly achieving this classification. In comparison, classification and regression tree as well as naïve Bayes methods were outperformed by the aforementioned four classification techniques. Particularly, the efficiency and accuracy of the k-nearest neighbors method make it the most recommended chemometric tool for determining the geographical origins of kimchi.

Surface dielectric barrier discharge plasma inactivates white colony-forming yeast in kimchi seasoning

White colony-forming yeast (WCFY) is a major source of food spoilage. Although it does not cause cytotoxic reactions, WCFY on kimchi results in unpleasant odors that are unappealing to consumers, resulting in economic losses and food wastage. Chemical and physical disinfection methods for kimchi have limitations. Surface dielectric barrier discharge (S-DBD) plasma treatment is a recent innovation that shows promise for inactivating WCFYs; however, this approach has not yet been tested in kimchi. Therefore, in this study, we aimed to investigate whether S-DBD plasma treatment of WCFY Kazachstania servazzii inhibits colony formation in kimchi seasoning during storage. Through visual confirmation, we found that the optimized S-DBD plasma treatment effectively inhibited WCFY formation. Moreover, treatment with S-DBD plasma exerted only an anti-WCFY effect and did not significantly change the physicochemical properties (e.g., pH, titratable acidity, volatile organic compounds) of the kimchi seasoning samples, indicating that the quality was preserved. Maximum WCFY reduction occurred at 67.8% relative humidity, 120.0 min treatment time, and 15.1 °C. In conclusion, S-DBD plasma treatment is an effective alternative to current anti-yeast approaches and has the potential to improve the quality of kimchi production.

Strategy to regulate fermentation rate of commercial cut cabbage kimchi by supercooling storage

Kimchi products are often discarded by burst package due to the excessive fermentation during long-term distribution. In this study, supercooling storage was approached to prevent deterioration during distribution by regulating fermentation rate and maintaining quality of products by lowering storage temperature. Herein, cut cabbage kimchi (CCK) products were stored in the supercooling condition by stepwise temperature control algorithm for 12 weeks. During storage, the temperature of CCK was strictly followed the algorithm, maintaining −3.5 °C at the lowest step without ice nucleation. The supercooled CCK were reduced in the LAB growth comparing to the refrigerated CCK, presenting superior quality. Further, heterofermentative LABs were dominant in supercooled CCK after 12 weeks, maintaining the earlier stage of fermentation. Reversely, homofermentative LABs were dominant in refrigerated CCK, meaning the latter stage of fermentation. Freezing suppressed the growth of aerobic bacteria and LAB in CCK and lost the physicochemical qualities by damages from freezing and thawing. Thus, supercooling storage could help maintain the original qualities of CCK to control fermentation rate at −3.5 °C for long-term storage in the static condition. Further studies can be conducted at −3.5 °C reflecting practical conditions.

Seasonal variation of metabolites in Kimchi cabbage: utilizing metabolomics based machine learning for cultivation season and taste discrimination

AbstractKimchi cabbage, a staple in South Korean cuisine, exhibits taste variations depending on the season of cultivation, with significant implications for kimchi production quality. In this study, we conducted comprehensive metabolomic analyses of kimchi cabbage grown in diverse environments throughout the year. We identified 15 primary metabolites, 10 glucosinolates, and 12 hydrolysates, providing valuable insights into the metabolic composition of kimchi cabbage. Using this data, we developed predictive models for taste and quality differentiation in kimchi cabbage based on the season of cultivation. Three regression models, including Orthogonal Partial Least Squares regression (OPLS), Partial Least Squares (PLS) regression, and Random Forest regression, were employed to predict seasonal variation. The models exhibited high accuracy, with R2 values ranging from 0.77 to 0.95, indicating their potential for distinguishing seasonal differences. Notably, hydroxyglucobrassicin, 5-oxoproline, and inositol consistently emerged as significant metabolites across all models. Additionally, we developed regression models for predicting sweetness and bitterness in kimchi cabbage. Metabolites such as malic acid, fructose, and glucose were positively correlated with sweetness, while neoglucobrassicin and glucobrassicin were negatively correlated. Conversely, metabolites like glucoerucin and glucobrassicin were positively correlated with bitterness, while malic acid and sucrose were negatively correlated. These findings provide a valuable foundation for understanding the metabolic basis of taste variation in kimchi cabbage and offer practical applications for improving kimchi production quality. By incorporating more varieties and multi-year data, future research aims to develop even more accurate predictive models for kimchi cabbage taste and quality, ultimately contributing to the consistency of kimchi production. Graphical Abstract

Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi

This study aimed to examine the impacts of essential and optional ingredients on the microbial and metabolic profiles of kimchi during 100 days of fermentation, using a mix-omics approach. Kimchi manufactured without essential ingredients (e.g., red pepper, garlic, ginger, green onion, and radish) had lower lactic acid content. The absence of garlic was associated with a higher proportion of Latilactobacillus and Lactococcus, while the absence of red pepper was associated with a greater proportion of Leuconostoc than the control group. In addition, red pepper and garlic served as primary determinants of the levels of organic acids and biogenic amines. Sugar was positively correlated with the levels of melibiose, and anchovy sauce was positively correlated with the levels of amino acids such as methionine, leucine, and glycine. These findings contribute to a fundamental understanding of how ingredients influence kimchi fermentation, offering valuable insights for optimizing kimchi production to meet various preferences.

Optimization of number of wireless temperature sensors using clustering algorithm for deep learning algorithm-based Kimchi quality prediction

The production and storage of kimchi in a factory require monitoring temperature and humidity to maintain optimal quality. Recently, smart packaging devices such as wireless sensors have been used, but their installation and maintenance are costly and require additional resources. In this study, kimchi is packaged in polyethylene packages and placed in plastic baskets. Thirty baskets are stacked in the middle of the storage room. Wireless sensors placed inside the baskets collect temperature data alongside the kimchi for 60 days. The data is sent to a server through communication unit using 4G network. Two clustering algorithms, Competitive Learning Neural Network (CLNN) and k-means, are used to determine the optimal number and location of sensors. Deep learning algorithms, specifically Long Short-Term Memory (LSTM), predict the acidity and ripeness grade of the kimchi. The study found that the optimal number of temperature sensor groups for CLNN was 6 for acidity and 4 for ripeness grade classification. Increasing the number of sensors improved the kimchi acidity prediction, and the accuracy of ripeness classification increased with the number of sensors. The location of the wireless sensors was determined based on the heights of the stacked plastic baskets using the CLNN + LSTM model. This work presents a process for optimizing sensor placement and evaluating kimchi quality during storage and fermentation using clustering and deep learning techniques to maintain optimal quality.

The Presentation of the Korean Self with Everyday Food: Negotiating “Koreanness” through Kimchi Diplomacy in Contemporary Japan

Abstract: This study explores domestic cultural diplomacy efforts to brand “Koreaness” using kimchi as a medium of civic movement for minority awareness and intercultural dialogue in Japan. Amid current global consumption trends, popular Korean dishes, including kimchi, have become diffused among the many other international dishes appropriated in Japan. Once negatively regarded in Japan as immigrants’ food that symbolized ethnic Koreans’ marginalization, many now consider kimchi to be a comfort food. Although some Korean residents perceive kimchi’s popularity in Japan as a sign of reduced skepticism toward and gradual acceptance of Koreanness and Korean residents in Japanese society, many Koreans approach kimchi as a medium through which they express their Koreanness and negotiate their position as an ethnic minority in relation to Japan’s “homogeneous” national identity. Discussions surrounding the production and consumption of kimchi in Japan reveal the delicate negotiations at play in the Korean minority’s assertion of proper Koreanness in Japan. Based on ethnographic work conducted among Korean communities in western Japan, this study investigates the performative and preservation efforts that the Korean community undertakes to sustain their ethnicity while becoming an increasingly integral part of Japanese society.

Acceptability of banana stem as an alternative in producing dietary Korean Kimchi

This study aims to investigate the acceptability of using banana stem as an alternative ingredient in producing Korean dietary kimchi. The researchers utilized an experimental research design, and a purposive sampling technique was used to select 50 respondents for the study. The study found that the use of banana stem in kimchi production is acceptable, and it presents a new flavor to Asian cuisine. The Kruskal Wallis Test was used to compare the three samples of kimchi made from banana stem, and the results showed no significant difference between the three samples based on the evaluation of the respondents. The study suggests that banana stem can be a viable alternative ingredient in making Korean dietary kimchi without compromising its acceptability in terms of sensory qualities. The study can benefit various stakeholders, such as farmers, entrepreneurs, and consumers, by providing an opportunity to innovate and introduce new products using less popular plant materials, creating a niche in the food industry, and increasing the overall income of the community. The study concluded that the majority of potential consumers for the product belong to Generation Z, or the post-millennial group, and have an interest in Korean trends. Several recommendations were made to maintain the product's acceptability among future consumers. These include improving the production process, endorsing the product across different generations, and innovating other samples by catering to the sensory attributes of future consumers.

A Bibliometric Framework for Quantifying Research on Kimchi, A Staple Korean Dish

Kimchi is one of the fermented foods studied and discussed by researchers for many decades. Several perspectives have been considered while investigating the role of Kimchi. Thus, this demands a scientific review of this domain. This study is an honest attempt to map the scientific production of Kimchi. A descriptive, performance and bibliometric analysis were conducted to achieve the objective based on 924 documents recovered from the Scopus database. The results suggest a steady growth in the number of publications since 2016. The initial data shows that 160 journals have contributed 924 articles between 1979-2022. It is found that South Korea contributes nearly 94% (868 articles) of the total contribution, followed by the United States, China, and Japan. The institution-wise analysis (Figure 4) of the published articles based on the authors' affiliations suggests that most articles have been published by South Korean Institutes, followed by the United States. With 19 publications, the Journal of the Korean Society of Food Science and Nutrition has emerged as the most influential journal in Kimchi literature. The keyword analysis identifies nine themes. This analysis's findings reveal that the properties of Kimchi and the quality and sensory evaluation of kimchi were the most niche topics in this domain. Findings also revealed that the health benefits of Kimchi, the quality of Kimchi, and the bacteria involved in Kimchi fermentation were emerging themes in the Kimchi knowledge base. The findings of this study are helpful for future researchers in identifying the most influential authors, journals, and articles. Further, this study’s results also determine future research objectives in the Kimchi studies.

Comparison of inactivation kinetics of Yersinia enterocolitica in vegan and non-vegan kimchi during fermentation

Yersinia enterocolitica is occasionally detected in kimchi, a traditional food prepared from fermented vegetables. Changes in growth properties of Y. enterocolitica during kimchi fermentation are largely unknown. We investigated the viability of Y. enterocolitica during the fermentation of vegan and non-vegan kimchi at different temperatures. Changes in Y. enterocolitica population, pH, and titratable acidity were measured for 24 days. In a suspension test with kimchi juice, populations of three Y. enterocolitica strains were above 3.30 log10 CFU/mL at pH > 5 for 7 days. Yersinia enterocolitica counts in vegan kimchi were considerably reduced at 0 °C and 6 °C. During fermentation at 6 °C, Y. enterocolitica populations in non-vegan kimchi and vegan kimchi were not detected starting from days 14 and 10, respectively. In kimchi samples stored at 0 °C and 6 °C, Y. enterocolitica survival correlated with pH changes during fermentation; in samples stored for up to 24 days, Y. enterocolitica was not detected. According to the kmax values from the “log-linear with shoulder and tail” model, Y. enterocolitica was more sensitive to vegan kimchi fermentation than to non-vegan kimchi fermentation. Our findings provide an important basis for ensuring the safe production of kimchi without Y. enterocolitica contamination. Further research is necessary to elucidate the mechanism of Y. enterocolitica inactivation and the major bacterial and physicochemical factors involved in kimchi fermentation.

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration

The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was analyzed using diffusion theory to determine the impact of the factors on moisture and salt transfer. Subsequently, using the Peleg, Azuara, Henderson-Pabis, and Page models, mathematical modeling of mass transfer (water loss and salt gain) was investigated. According to the statistical analysis, the Peleg model provided the best fit for the experimental results under the operating conditions. In addition, a novel viewpoint was proposed in which the salt content of Kimchi cabbage may be indirectly forecasted by monitoring solution salinity during osmotic dehydration. Higher salt concentration resulted in decreased hardness, gumminess, and chewiness in Kimchi cabbage. Scanning electron microscopy and energy-dispersive X-ray mapping images showed an intensification of moisture and salt transport with increasing salt content, which were confirmed using modeling studies. The results could be applied in the prediction of the target salinity of Kimchi cabbage during the salting process and could facilitate the improvement of final Kimchi product quality by producing salted Kimchi cabbage with uniform salinity.

Bactericidal Effect of Underwater Plasma Treatment on Waste Brine from Kimchi Production Process and the Evaluation of Reusability of Plasma-Treated Waste Brine in Salting Kimchi Cabbage.

Recycling waste brine from the Kimchi production process is an important environmental and industry issue. We applied an underwater plasma to reduce food-borne pathogens in the waste brine. The capillary electrodes supplied by alternating current (AC) bi-polar pulsed power were applied to treat 100 L of waste brine. The inactivation efficacy was analyzed using four different agars (Tryptic Soy Agar (TSA), Marine agar (MA), de Man Rogosa Sharpe Agar (MRS), and Yeast Extract-Peptone-Dextrose (YPD), respectively. The microbial population was reduced linearly with treatment time, irrespective of culturing medium. The inactivation followed the log-linear model (R2: 0.96-0.99). The reusability of plasma-treated waste brine (PTWB) was determined by five parameters (salinity, pH, acidity, reducing sugar, and the population of microorganisms) of salted Kimchi cabbage, and they were compared with newly made brine (NMB) and waste brine (WB), respectively. The results showed that the quality of salted Kimchi cabbage prepared by PTWB was not significantly different from that of NMB, indicating that the underwater plasma treatment is feasible to reuse waste brine in the salting process of Kimchi production.

Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada.

A Canadian outbreak investigation was initiated in January 2022 after a cluster of cases of Shiga-toxin-producing Escherichia coli (STEC) O157 was identified through whole genome sequencing (WGS). Exposure information was collected through case interviews. Traceback investigations were conducted, and samples from case homes, retail, and the manufacturer were tested for STEC O157. Fourteen cases were identified in two provinces in Western Canada, with isolates related by 0-5 whole genome multi-locus sequence typing allele differences. Symptom onset dates ranged from 11 December 2021 to 7 January 2022. The median age of cases was 29.5 (range 0-61); 64% were female. No hospitalisations or deaths were reported. Of 11 cases with information available on fermented vegetable exposures, 91% (10/11) reported consuming Kimchi Brand A during their exposure period. The traceback investigation identified Manufacturer A in Western Canada as the producer. One open and one closed sample of Kimchi Brand A tested positive for STEC O157, with isolates considered genetically related by WGS to the outbreak strain. Napa cabbage within the kimchi product was hypothesised as the most likely source of contamination. This paper summarises the investigation into this STEC O157 outbreak associated with kimchi, the first reported outside of East Asia.

Strain-specific barcode PCR and quantitative PCR assay for identification and enumeration of kimchi starter, Leuconostoc mesenteroides DRC1506

Leuconostoc mesenteroides DRC1506 has been used as a starter to ferment commercial kimchi products for good organoleptic quality in Korea. Monitoring the starter during kimchi fermentation is essential for maintaining its quality. In this study, L. mesenteroides DRC1506 strain-specific barcodes PCR method was developed by comparative pan-genome analysis, and it was applied to the rapid and accurate detection and quantification of starter during kimchi fermentation. As a result, four nucleotide sequences, 788 bp, 585 bp, 319 bp, and 161 bp, were chosen as unique sequences for specific primers to detect DRC1506. Of these, the three primer sets, for 788 bp, 585 bp, and 319 bp, showed specific binding and barcode pattern bands with the genomic DNA of DRC1506 when tested against the genomic DNA of various lactic acid bacteria. In addition, a standard curve for quantitative PCR analysis of DRC1506 was established using the 161bp primer set, and it was accurately used to quantify the L. mesenteroides DRC1506 during kimchi fermentation. In conclusion, newly developed PCR method can be applied to rapidly and accurately monitor the population changes of L. mesenteroides DRC1506 during the kimchi fermentation process.

The Differences of sensory quality in kimchi from Korea and Indonesia: A Systematic Review

Kimchi is a traditional Korean fermented food made from mixed vegetables and unique ingredients. Kimchi is a functional food with a probiotic effect that gives consumers health benefits, especially on the intestines. This literature review aimed to determine the differences in sensory quality of kimchi products in South Korea and Indonesia. We performed a systematic literature review using search engines: Google Scholar, NCBI, Science Direct, Neliti, and Research Gate to search for articles. The number of articles we found for this systematic review is 21 articles. In conclusion, the sensory of Kimchi between Indonesia and Korea can be affected by five factors: (1) metabolic production of lactic acid bacteria, (2) food starter, including type of vegetables and other seafood, (3) salt and salting process, (4) spices, including capsaicinoids, gojugaru, and (5) Fermentation time. The taste of Kimchi from Indonesia is less spicy and less acidic compared to Korean Kimchi. Kimchi from Korea is spicier because Korean Kimchi contains gochugaru that can affect the spiciness. Kimchi in Korea is sourer and has a softer texture because Korea has a longer fermentation time than Indonesia. The Kimchi produced in Indonesia is less acidic because the Indonesian salt concentration is higher, which affect the acidity of Kimchi and the texture is harder than Korean Kimchi.

Changes and machine learning-based prediction in quality characteristics of sliced Korean cabbage (Brassica rapa L. pekinensis) kimchi: Combined effect of nano-foamed structure film packaging and subcooled storage

The prevention of over-ripening during storage and distribution is crucial for commercial kimchi products with a short shelf life. This study evaluated the effects of nano-foamed structure (NFS) film packaging and subcooled storage on the characteristics and stability of sliced Korean cabbage (Brassica rapa L. pekinensis) kimchi (KCK). The experiments were performed as factorial tests based on completely randomized designs. Subcooled storage (−3 °C) delayed total lactic acid bacteria (TLAB) growth and suppressed the changes in pH, titratable acidity (TA), and reducing sugar content (RSC) of KCK compared to refrigerated storage (4 and 10 °C). The headspace CO2 concentrations in NFS-1 and NFS-2 film packaging were maintained at < 6.1% throughout the storage (36 d), irrespective of the storage conditions. These results indicate that NFS film suppresses CO2 accumulation wherein subcooled storage prevents the over-ripening of KCK. Furthermore, we combined machine learning (ML) algorithms with experimental results to predict the quality of KCK. The ML-based algorithms, random forest and extreme gradient boosting trees were more accurate in predicting TA, RSC, and TLAB counts than multivariable linear regression. The study demonstrates an improved packaging system and optimal storage conditions for KCK, which can be extended to other kimchi and fermented products.

Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose.

The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis. Thirty-two volatile compounds (VOCs) were detected and correlated with pH, titratable acidity (TA), and lactic acid bacteria (LAB) counts during storage time. Ethanol was also found in the ripened Kimchi and possibly became the critical point of halal Kimchi products besides total acidity, pH, and LAB. Furthermore, the correlation between pH and benzaldehyde, titratable acidity and 3-methylbutanoic acid, and among lactic acid bacteria with ethanol, acetic acid, ethyl acetate, and 3-methylbutanoic acid properly can be used as a given set of variables in the prediction of food quality during storage and distribution.

Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning

The presence of white colony-forming yeasts (WCFYs) in raw materials negatively affects the quality of kimchi. Accordingly, disinfection processes to effectively control spoilage yeasts, including WCFYs, are crucial for extending the shelf life of kimchi. However, conventional disinfection procedures could result in undesirable changes in the nutritional attributes or sensory characteristics of the food. Therefore, in this study, we investigated whether ultraviolet-C light-emitting diode (UVC-LED) treatment combined with an impeller system could inactivate Candida sake and Kazachstania servazzii cells without causing significant variations in the physicochemical characteristics of kimchi seasoning. UVC-LED at 1680 mJ/cm2 combined with the impeller system at 70 and 140 rotations per min (rpm) reduced the number of C. sake cells in kimchi seasoning by 2.29 and 2.79 log10 CFU/g, respectively, whereas the reduction in the number of K. servazzii cells was observed to be < 2 log10 CFU/g. After UVC-LED irradiation up to 1680 mJ/cm2, the changes in titratable acidity, pH, viscosity, and volatile compounds of the kimchi seasoning remained mostly constant (p > 0.05). We observed that the efficacy of UVC-LED treatment increased as the impeller rotation speed increased. K. servazzii was more resistant to UVC-LED irradiation than C. sake. These experimental results demonstrate that UVC-LED treatment may be a practical alternative to the limited disinfection approaches for high-quality kimchi production.

Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea.

Owing to convenience, ease of preparation, and price, the consumption of commercial kimchi is gradually rising in South Korea. Here, we estimated the risk level posed by pathogenic Escherichia coli in commercial kimchi products using the quantitative microbial risk assessment (QMRA) approach to develop measures for preventing potential foodborne outbreaks from kimchi consumption. We collected 610 samples of commercial kimchi products produced in Korea, 267 kimchi samples from foreign countries imported to Korea, and 187 raw materials used in kimchi preparation, and analyzed them for contamination with pathogenic E. coli. A Predictive model was developed to observe the survival characteristics of pathogenic E. coli. A dose-response model was selected, and the risk level was estimated using @RISK software. Although a prior epidemiological study indicated the frequent occurrence of foodborne outbreaks arising from contaminated kimchi products consumed in food service facilities, we found a low probability of foodborne illness caused by pathogenic E. coli in commercial kimchi products.

Influences of product pH and salinity on the retronasal threshold values of capsaicin

AbstractThe aim of this study was to determine the retronasal threshold values of capsaicin with regard to changes in product pH and salinity. Retronasal threshold testing was conducted using five series of the ascending three‐alternative forced‐choice method on water‐based matrices with varying pH and salinity levels. Overall, retronasal BET values of capsaicin tended to decrease with increases of pH in a water‐based model system, and the retronasal BET value of capsaicin at a pH of 6 was significantly lower than the BET values at other pH levels (p &lt; .05). This result suggests lower capsaicin concentration is required for human to detect capsaicin‐related spiciness at pH 6 than the capsaicin concentration at pH 4.0–5.5. No significant differences in BET values of capsaicin were detected at salinity levels of 1.0–2.0% with 0.18 mg/L (p &gt; .05). No significant differences were observed in BET values of capsaicin at salinity levels of 2.5–3.5%, which corresponded to capsaicin concentrations of 0.42 (2.5%), 0.40 (3.0%), and 0.30 mg/L (3.5%). Retronasal BET values for capsaicin at 2.5–3.5% salinity were significantly higher than those at 1.0–2.0%, suggesting that capsaicin‐related spiciness of low capsaicin concentrations may be better recognized at salinity ranges of 1.0–2.0% than at higher salinity values (2.5–3.5%).Practical ApplicationsCapsaicin is well known for its spicy perception in kimchi. Analysis of the spiciness of kimchi has been heavily dependent on instrumental analysis of capsaicin content. However, a gap exists between the instrumental analysis results and the perceived spiciness intensity of kimchi products by humans. This study investigated different pH and salinity ranges similar to those found in commercially available kimchi in Korea and determined the retronasal thresholds of capsaicin. Results suggest a difference in retronasal threshold values of capsaicin according to product pH and salinity, and this finding may explain the disparity between the instrumental analysis of capsaicin and the perceived spiciness intensity in kimchi by humans.