Food Engineering Progress
Korean Society for Food Engineering
Article

김치 감압건조 시 향기성분의 변화 및 β-cyclodextrin의 향기성분 포집효과

엄현주1, 유기선1, 임창연1, 주성조2, 한진희2, 김청3, 윤향식4, 한남수1,*
Hyun-Ju Eom1, Ki-Seon Yoo1, Chang Youn Yim1, Seoungjo Joo2, Jinhee Han2, Qing Jin3, Hyang-Sik Yoon4, Nam Soo Han1,*
1충북대학교 식품공학과
2(주)삼아벤처
3중국 연변대학농학원 식품과학과
4충청북도농업기술원
1Department of Food Science and Technology, Chungbuk National University, Research Center for Bioresource and Health
2Sama Venture Inc
3Department of Food Science, Agricultural College of Yanbian University
4Chungcheongbuk-do Agricultural Research and Extension Services
*Corresponding author: Nam Soo Han, Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea, Tel: +82-43-261-2567; Fax: +82-43-271-4412, E-mail: namsoo@cbnu.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 10, 2009; Revised: Apr 28, 2009; Accepted: Aug 03, 2009

Published Online: Aug 31, 2009

Abatract

The aim of this study was to investigate the change of volatile aroma compounds in kimchi during fermentation, before and after drying process. Also, the encapsulation effect of cyclodextrin on volatiles during the drying process was examined. GC-MS was used for detection and identification of volatile compounds. During kimchi fermentation, in the early stage, dimethyl sulfide, carbon disulfide were detected as major compounds and after 7 days several sulfur compounds, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide bacame the major volatiles. After vacuum-drying, the kimchi powder lost 11 compounds but still retained 13 volatiles of which major compounds were dimethyl sulfide, acetaldehyde and methanethiol. In order to keep volatiles in kimchi powder along with the drying process, 0.25-1.0% cyclodextrin was added in kimchi and dried-kimchi was prepared by using vacuum dryer. Cyclodextrin acted as an encapsulation agent for aroma compounds and it resulted in less loss of volatiles during drying process. Addition of cyclodextrin will permit industry-scale production of dried-kimchi powder with less loss of aroma compounds.

Keywords: aroma; kimchi; seasoning powder; drying