Free Amino Acid and Volatile Compound Profiles of <i>Jeotgal</i> Alternatives and Its Application to Kimchi

• Main Authors: Hye Jin Lee, Min Jung Lee, Yun-Jeong Choi, Sung Jin Park, Mi-Ai Lee, Sung Gi Min, Sung-Hee Park, Hye-Young Seo, Ye-Rang Yun
• Format: Article
• Language: English
• Published: MDPI AG 2021-02-01
• Series: Foods
• Subjects: <i>Jeotgal</i> alternative; kimchi; glutamic acid; volatile compound; savory taste
• Online Access: https://www.mdpi.com/2304-8158/10/2/423

<i>Jeotgal</i> containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative <i>jeotgal </i>sources and investigate the fermentation properties of <i>jeotgal</i> alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as <i>jeotgal</i> alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using commercially available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON (<i>p</i> < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON (<i>p</i> < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor.