Add like
Add dislike
Add to saved papers

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability.

In this study, two prototype radish-based kimchi were developed for Chinese consumer market. The major difference between these samples was the liquid used during the salting stage. Kimchi 1 was salted in soy sauce while Kimchi 2 was salted in saline water. The quality factor differences were observed in Brix (°Brix), salinity, and capsaicin levels ( p  < 0.05). The volatile flavor analysis revealed that a different flavor profile was noted between the two kimchi samples; however, this did not influence consumer acceptance. The overall liking scores for Kimchi 1 and Kimchi 2 were 6.2 and 6.1, respectively, based on a 9-pt hedonic scale ( p  > 0.05). Current work presented two different prototypes of radish-based Kimchi developed for Chinese consumers. Slight differences were observed between the two radish-based kimchi samples, yet these differences did not influence consumer hedonic responses.

Full text links

We have located links that may give you full text access.
Can't access the paper?
Try logging in through your university/institutional subscription. For a smoother one-click institutional access experience, please use our mobile app.

Related Resources

Managing Alcohol Withdrawal Syndrome.Annals of Emergency Medicine 2024 March 26

For the best experience, use the Read mobile app

Mobile app image

Get seemless 1-tap access through your institution/university

For the best experience, use the Read mobile app

All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.

By using this service, you agree to our terms of use and privacy policy.

Your Privacy Choices Toggle icon

You can now claim free CME credits for this literature searchClaim now

Get seemless 1-tap access through your institution/university

For the best experience, use the Read mobile app