Physicochemical and Sensory Characteristics of Baechu Kimchi using Spicy Hot Flavor Graded Hot Pepper Powder

This study investigated the spicy hot fl avor related quality characteristics of baechu (Kimchi cabbage) Kimchi prepared using hot pepper powder in various capsaicin levels during 8 weeks of stor age. The pHs in the Kimchi samples were in the optimum range of the pH 4.2-4.5 due to the relatively low storage temperature of 2 during the entire storage periods. The L, a and b values of cap-150 sample group were significantly higher compar ed to those in the other samples at 8 week s of storage. Grading hotness of the Kim chi was significantly clearly separated when varied levels of hotness for the hot pepper powder were used at 2- 4 weeks of storage (p<0 .001). Sensory spicy hotness of the cap-4 0 showed significantly the lowest with values of 4.57-4.38 representing mild hot:, that of ca p-85 was medium hot with values of 5.81-6.00; and finally, that of cap-150 showed the values of 6.86-7.14, representing strong hot flavo r at 2-4 weeks of storage (p<0.001). The grading of spicy hotness in the Kimchi increased by about one le vel at the optimal edible perio ds due to the leaching out of capsaicin from the hot pepper powder for those stor age periods. Thus, the increased hotness of the Kimchi i n the optimal edible periods should be considered when the desired hotness of the hot pepper is chosen for the Kimchi preparation. The hotness decreased as the organic acids were generate d during ripening by the 8th weeks of storage. Key words: Kimchi, capsaicin, hot pepper powder, quality characteristics