GC/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts

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• 作者：Gwang-Ju Jang ; Dong Wook Kim ; Eun-Ji Gu ; Seong Hwa Song…
• 关键词：bamboo salt ; dongchimi ; kimchi ; metabolomics ; purified salt ; solar salt
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：24
• 期：6
• 页码：1967-1972
• 全文大小：439 KB
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• 作者单位：Gwang-Ju Jang (1) (2)
  Dong Wook Kim (1)
  Eun-Ji Gu (1) (2)
  Seong Hwa Song (1) (2)
  Jae-In Lee (1) (2)
  Sang Bong Lee (1) (2)
  Jeong-Hwan Kim (1) (2)
  Kyung-Sik Ham (3)
  Hyun-Jin Kim (1) (2)
  
  1. Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea
  2. Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea
  3. Department of Food Science & Technology, Mokpo National University, Muan, Jeonnam, 58554, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Non-volatile and volatile metabolites of 40-day fermented dongchimi, a radish water kimchi, with purified salt, solar salt (SS), and bamboo salt (BS) were analyzed using gas chromatography-mass spectrometry. Multivariate statistical analysis was used to investigate the salt effect on dongchimi quality. Dongchimi salt varieties were significantly separated from each other based on the partial least squares-discriminant multivariate statistical analysis scores plots. Sulfur compound, free sugar, sugar alcohol, and lactic acid levels, altered by salts, contributed to differences among dongchimi types. Sulfur compound levels were decreased using SS and BS, whereas the lactic acid level was increased. Fructose and mannitol levels were increased using BS and SS, respectively. A metabolic pathway associated with flavor and taste of dongchimi was proposed. The nutritional quality of dongchimi was affected by different salts. Keywords bamboo salt dongchimi kimchi metabolomics purified salt solar salt