GC/MS-based metabolomic analysis of the radish water kimchi, Dongchimi, with different salts

Non-volatile and volatile metabolites of 40-day fermented dongchimi, a radish water kimchi, with purified salt, solar salt (SS), and bamboo salt (BS) were analyzed using gas chromatography-mass spectrometry. Multivariate statistical analysis was used to investigate the salt effect on dongchimi quality. Dongchimi salt varieties were significantly separated from each other based on the partial least squares-discriminant multivariate statistical analysis scores plots. Sulfur compound, free sugar, sugar alcohol, and lactic acid levels, altered by salts, contributed to differences among dongchimi types. Sulfur compound levels were decreased using SS and BS, whereas the lactic acid level was increased. Fructose and mannitol levels were increased using BS and SS, respectively. A metabolic pathway associated with flavor and taste of dongchimi was proposed. The nutritional quality of dongchimi was affected by different salts.