Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.
Food Res Int
; 166: 112614, 2023 04.
Article
em En
| MEDLINE
| ID: mdl-36914329
ABSTRACT
The aim of this study was to investigate the differences in characteristics of the fermented food kimchi based on the regions where it is produced. A total of 108 kimchi samples were collected from five different provinces in Korea to analyze the recipes, metabolites, microbes, and sensory characteristics. Overall, 18 ingredients (including salted anchovy and seaweed), 7 quality indicators (such as salinity and moisture content), 14 genera of microorganisms (mainly Tetragenococcus and Weissella belonging to LAB), and 38 metabolites contributed to the characteristics of kimchi by region. Kimchi from the southern and northern regions showed distinct metabolite profile (collected 108 kimchi) and flavor profile differences (kimchi manufactured using the standard regional recipes). This is the first study to investigate the terroir effect of kimchi by identifying differences in ingredients, metabolites, microbes, and sensory characteristics based on the region of production, and the correlations between these factors.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Microbiota
/
Alimentos Fermentados
Tipo de estudo:
Prognostic_studies
País como assunto:
Asia
Idioma:
En
Ano de publicação:
2023
Tipo de documento:
Article