Changes in Chemical and Sensory Properties of Dongchimi during Fermentation

摘要: The chemical and organoleptic properties of dongchimi studied for their changes during fermentation at in 7% NaCl solution with seasonings. It was found that pH decrease showed three variation points its slope about 5.2, 4.7 4.1 fermentation. A negative linear relationship between total acidity logarithmic value obtained. the curve increased as temperature increased. reducing sugar until reached followed by a small amount lowered from major nonvolatile organic acids were lactic citric acids. increase acid more marked than . As proceeded fresh radish odor significantly decreased while sourness yeast-moldy crispness slightly