Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi

Mi Kyung Yoon, Mi Jung Kwon, Sang Mi Lee, Ji Won Kim, Mi Sook Cho, Jong Mee Lee, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

8 Scopus citations


The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene (Log3 FD factor 7, rancid), an unknown(Log3 FD factor 7, spicy) and another unknown (Log3 FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide (Log3 FD factor 6, rotten onion-like/sulfury), 2-vinyl- [4H]-1,3-dithiin (Log3 FD factor 5, spicy/garlic-like), and an unknown (Log3 FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.

Original languageEnglish
Pages (from-to)497-502
Number of pages6
JournalKorean Journal of Food Science and Technology
Issue number5
StatePublished - 2008


  • Aroma-active compounds
  • Gamdongchotmoo kimchi
  • Gas chromatography-mass spectrometry
  • Gas chromatography-olfactometry
  • Volatile components


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