1994•Unpublished venueRequires access

Effect of Green Tea on Kimchi Quality and Sensory Characteristics

Hae-Jin Park, Soon-Im Kim, Yunkyoung Lee, Young‐Sil Han

Abstract

The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p

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Key concepts: Food science, Taste, Green tea, Sugar, Chemistry, Reducing sugar, Vitamin C, Acetic acid