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- W853855306 abstract "Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at and at . Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at , and at . In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at , the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at , and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at . Kimchi fermented at had a more flavorous sour taste than Kimchi fermented at . It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st have a connection with flavorous sour taste." @default.
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- W853855306 date "1975-01-01" @default.
- W853855306 modified "2023-09-23" @default.
- W853855306 title "Studies on the Nonvolatile Organic Acids in Kimchis fermented at Different Temperatures" @default.
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