ArticleFood science and biotechnology2024
Changes in volatile flavor compounds of Kimchi cabbage (
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Quality and Flavor Evolution ofFoods (Basel, Switzerland) · 2026Article
- Unraveling the distinctive features of sour shrimp paste: A comparative analysis with conventional shrimp paste based on aroma and microbiota profiles.Food chemistry: X · 2026Article
- Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi.Food science & nutrition · 2025Article
- Evaluation of modified benzaldehyde derivatives as dual α-glucosidase and α-amylase inhibitors: a viable alternative to acarbose.Food science and biotechnology · 2025Article
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Authors and funding
3 authors at 1 institution in 1 country.
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Abstract
A main ingredient of Kimchi is Kimchi cabbage, which is soaked in brine to reduce its crispness. Volatile profile of raw Kimchi cabbage (RC) is changed during salting; however, characteristic aroma-active compounds of salted Kimchi cabbage (SC) have not been investigated. The objective of this study was to evaluate changes in aroma characteristics of Kimchi cabbage during salting and fermentation. Sulfur-containing compounds, such as sulfides and isothiocyanates, increased markedly by salting. (Z)-3-Hexen-1-ol, (Z)-3-hexenal, and hexanal decreased by salting. Hexanal was the most intense in RC, followed by 3-(methylthio)butanal, (Z)-3-hexen-1-ol, and benzenepropanenitrile. Dimethyl trisulfide had the highest log
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