Yoon So-Ra, Dang Yun-Mi, Kim Su-Yeon, You Su-Yeon, Kim Mina K, Ha Ji-Hyoung
Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea.
Department of Food Science and Human Nutrition, Jeonbuk National University, Jeollabuk-do 54896, Korea.
Foods. 2021 Jan 4;10(1):86. doi: 10.3390/foods10010086.
Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the Spectrum method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson's correlation coefficient of 0.78 at ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (r: 0.091, ≤ 0.01).
除其他因素外，辣椒素含量会影响市售泡菜的辣味感知。在此，我们研究了泡菜的理化性质是否会影响品尝时所感知到的辣椒素类物质的辣味。采用高效液相色谱法（HPLC）评估了13种市售泡菜的辣椒素含量（毫克/千克）。对pH值、可滴定酸度、盐度、游离糖含量和游离氨基酸含量等理化性质进行了评估，并由选定的评判小组确定辣味强度等级，以分析这些性质之间的相关性。在实际评估前，评判小组成员按照Spectrum方法接受了由训练时长超过1000小时的组长进行的为期48小时的培训。进行偏相关分析以检验干扰辣味感官评价和辣椒素含量的其他候选参数。为了在消除其他变量的影响后表达特定方差，使用偏相关来估计两个变量之间的关系。我们观察到辣味强度评级与辣椒素含量之间存在很强的相关性，在≤0.001时，皮尔逊相关系数为0.78。然而，其他特定变量可能影响了辣味强度与总辣椒素含量之间的关系。偏相关分析表明，游离糖含量对辣味强度与辣椒素含量之间的关系影响最大，显示出最大的一阶偏相关系数（r：0.091，≤0.01）。
