Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose

다국어 초록 (Multilingual Abstract)

Food authenticity is one of the largest concernsin recent days. As kimchi has been a global food, its productionorigin has been important issue, particularly due tothe large import from China. Among the potential methods,electronic nose which can measure volatile compounds infoods is considered to be a powerful device for identifyingcountry of production. This study is to classify 69 kinds ofkimchi produced in South Korea (39) and China (30) byanalyzing volatile compounds in kimchi using electronicnose-mass spectrometry. Two widely used multivariateanalyses, discriminant function analysis and principalcomponent analysis, were used. Results showed that bothmultivariate analyses can completely separate Korean andChinese kimchi using 10 kinds of molecular weightsamong 10–160 amu. The results indicate that the volatilecompounds in kimchi are a suitable target to determine thegeographical origin of kimchi.

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