A Study on Flavorous Taste Components in Kimchis -On Free Amino Acids-

摘要: Free amino acids and total free sugar of kimchi were identified. kimchis extracted by 80% ethanol isolated ion exchange chromatography. Identification quantitative determination individual performed acid autoanalyzer. was aqueous Quantitative it perfermed spectrophotometer. The results are summarized as follows: 1. Lysine, histidine, arginine, tryptophan, aspartic acid, threonine, glutamic proline, glycine, alanine, cysteine, valine, methionine, leucine, isoleucine, tyrosine phenylalanine found in all kimchis. 2. change composition during fermentation not observed, but the amount fermented decreased compared with those raw kimchi. 3. In containing 10 ml anchovy solution/100 g chinese cabbage, more than that salt characteristic flavor attributed to such lysine, isoleucine leucine. 4. Large fermentation, but, after significant difference content between solution observed.