1. Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.
- Author
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Lee, Do-Yeon, Park, Sung Hee, Park, Seong-Eun, Kim, Eun-Ju, Kim, Hyun-Woo, Seo, Seung-Ho, Cho, Kwang-Moon, Kwon, Sun Jae, Whon, Tae Woong, Min, Sung Gi, Choi, Yun-Jeong, Roh, Seong Woon, Seo, Hye-Young, and Son, Hong-Seok
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KIMCHI , *TERROIR , *METABOLITES , *FERMENTED foods - Abstract
[Display omitted] • The characteristics of kimchi were investigated according to the region of production. • Kimchi from the southern and northern regions showed distinct metabolite profile differences. • A total of 77 factors were correlated with regional characteristics of kimchi. • The terroir effect of kimchi was identified by metabolomics approach. 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. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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