Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose
The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/15/2323 |
| _version_ | 1797442137792446464 |
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| author | Andri Jaya Laksana Young-Min Choi Jong-Hoon Kim Byeong-Sam Kim Ji-Young Kim |
| author_facet | Andri Jaya Laksana Young-Min Choi Jong-Hoon Kim Byeong-Sam Kim Ji-Young Kim |
| author_sort | Andri Jaya Laksana |
| collection | DOAJ |
| description | The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis. Thirty-two volatile compounds (VOCs) were detected and correlated with pH, titratable acidity (TA), and lactic acid bacteria (LAB) counts during storage time. Ethanol was also found in the ripened Kimchi and possibly became the critical point of halal Kimchi products besides total acidity, pH, and LAB. Furthermore, the correlation between pH and benzaldehyde, titratable acidity and 3-methylbutanoic acid, and among lactic acid bacteria with ethanol, acetic acid, ethyl acetate, and 3-methylbutanoic acid properly can be used as a given set of variables in the prediction of food quality during storage and distribution. |
| first_indexed | 2024-03-09T12:37:28Z |
| format | Article |
| id | doaj.art-f9e5568110ba495f9c1d7f9ea7db29fc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:37:28Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f9e5568110ba495f9c1d7f9ea7db29fc2023-11-30T22:23:00ZengMDPI AGFoods2304-81582022-08-011115232310.3390/foods11152323Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic NoseAndri Jaya Laksana0Young-Min Choi1Jong-Hoon Kim2Byeong-Sam Kim3Ji-Young Kim4Department of Food Biotechnology, University of Science and Technology (UST), Daejeon 34113, KoreaEnterprise Solution Research Center, Korea Food Research Institute (KFRI), Wanju 55365, KoreaFood Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, KoreaFood Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, KoreaFood Safety and Distribution Research Group, Korea Food Research Institute (KFRI), Wanju 55365, KoreaThe food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis. Thirty-two volatile compounds (VOCs) were detected and correlated with pH, titratable acidity (TA), and lactic acid bacteria (LAB) counts during storage time. Ethanol was also found in the ripened Kimchi and possibly became the critical point of halal Kimchi products besides total acidity, pH, and LAB. Furthermore, the correlation between pH and benzaldehyde, titratable acidity and 3-methylbutanoic acid, and among lactic acid bacteria with ethanol, acetic acid, ethyl acetate, and 3-methylbutanoic acid properly can be used as a given set of variables in the prediction of food quality during storage and distribution.https://www.mdpi.com/2304-8158/11/15/2323halal-certified Kimchistorage conditionsvolatile compoundsquality indexesshelf-life |
| spellingShingle | Andri Jaya Laksana Young-Min Choi Jong-Hoon Kim Byeong-Sam Kim Ji-Young Kim Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose Foods halal-certified Kimchi storage conditions volatile compounds quality indexes shelf-life |
| title | Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose |
| title_full | Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose |
| title_fullStr | Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose |
| title_full_unstemmed | Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose |
| title_short | Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose |
| title_sort | real time monitoring the effects of storage conditions on volatile compounds and quality indexes of halal certified kimchi during distribution using electronic nose |
| topic | halal-certified Kimchi storage conditions volatile compounds quality indexes shelf-life |
| url | https://www.mdpi.com/2304-8158/11/15/2323 |
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