ArticleFood science and biotechnology2018
Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Application of innovative gas-permeable four-layered film for packaging diced radish (Food chemistry: X · 2025Article
- From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi's Microbial, Chemical, and Sensory Profiles.Molecules (Basel, Switzerland) · 2025Article
- A comprehensive review of capsaicin: Biosynthesis, industrial productions, processing to applications, and clinical uses.Heliyon · 2024Review
- Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis.Food science and biotechnology · 2023Article
- Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose.Foods (Basel, Switzerland) · 2022Article
- Correlation of Glucosinolates and Volatile Constituents of Six Brassicaceae Seeds with Their Antioxidant Activities Based on Partial Least Squares Regression.Plants (Basel, Switzerland) · 2022Article
- Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.Food science and biotechnology · 2021Article
- Free Amino Acid and Volatile Compound Profiles ofFoods (Basel, Switzerland) · 2021Article
- Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 (
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Registered trials
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