Laksana Andri Jaya, Choi Young-Min, Kim Jong-Hoon, Kim Byeong-Sam, Kim Ji-Young
Department of Food Biotechnology, University of Science and Technology (UST), Daejeon 34113, Korea.
Enterprise Solution Research Center, Korea Food Research Institute (KFRI), Wanju 55365, Korea.
Foods. 2022 Aug 3;11(15):2323. doi: 10.3390/foods11152323.
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.
食品物流系统是维持和监测食品产品安全与质量的重要部门，并且在新冠疫情期间及之后变得愈发关键。泡菜是一种源自韩国的广受欢迎的传统发酵食品，其品质容易因储存条件而发生变化。本研究旨在评估温度对清真认证泡菜挥发性化合物、品质指标和保质期的影响及贡献，利用电子鼻和传统方法结合多元分析来鉴定酒精，并找出所鉴定变量之间的相关性。在储存期间检测到32种挥发性化合物（VOCs），并将其与pH值、可滴定酸度（TA）和乳酸菌（LAB）计数相关联。在成熟的泡菜中还发现了乙醇，除了总酸度、pH值和LAB外，乙醇可能成为清真泡菜产品的关键点。此外，pH值与苯甲醛、可滴定酸度与3-甲基丁酸之间的相关性，以及乳酸菌与乙醇、乙酸、乙酸乙酯和3-甲基丁酸之间的相关性，都可以作为预测食品在储存和分销过程中质量的一组特定变量。
