Application of a taste evaluation system to the monitoring of Kimchi fermentation.
As an objective method, taste evaluation with an instrument is able to supplement the subjective sensory evaluation and to be applied to the optimization of food processing. Kimchi, a Korean traditional pickle fermented with lactic acid bacteria, is expanding its consumption worldwide. The fermentation control of it has been routinely done by measuring titratable acidity and pH. In this study, an eight-channel taste evaluation system was prepared, followed by an application to the monitoring of Kimchi fermentation. Eight polymer membranes which individually responded to cationic or anionic substances were prepared by mixing electroactive materials such as tri-n-octylmethylammonium chloride, bis(2-ethylhexyl)sebacate as the plasticizer and polyvinyl chloride in the ratio of 1:66:33. Each membrane prepared was separately installed onto the sensitive area of an ion-selective electrode to produce the respective taste sensor. The eight-channel sensor array and a double junction reference electrode were connected to a 16-channel high input impedance amplifier. The amplified sensor signals were stored to a personal computer via a multi-channel A/D converter. Two sensor groups composed of the cation-selective and anion-selective polymer membrane electrodes showed characteristic concentration-dependency to various artificial taste substances. As a whole, the response potentials of the sensor array increased during the fermentation period at 4, 10 and 25 degrees C. Even the response potentials of the anion-selective taste sensors slightly increased possibly due to the protonation of anions by liberated H+ ions, thereby leading to a decrease in the anion concentration. When the signal data were interpreted by principal component analysis (PCA), the first PC at 4 degrees C explained most of the total data variance. A close correlation was found between the values of titratable acidity and the first PC, which indicated a possible applicability of the multi-channel taste sensor of this study to the process monitoring of various pickle.
Kim
Namsoo
N
Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Songnam-si, Kyonggi-do 463-746, Republic of Korea. k9130sen@hanmail.net
Park
Kyung-Rim
KR
Park
In-Seon
IS
Cho
Yong-Jin
YJ
Bae
Young Min
YM
D032701:Biomimetics / Q000379:methods*; D001937:Brassica / Q000737:chemistry* / Q000382:microbiology*; D004563:Electrochemistry / Q000295:instrumentation* / Q000379:methods; D004867:Equipment Design; D019544:Equipment Failure Analysis; D005285:Fermentation / Q000502:physiology; D005504:Food Analysis / Q000295:instrumentation* / Q000379:methods; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods; D006863:Hydrogen-Ion Concentration; D017736:Ion-Selective Electrodes; D013649:Taste / Q000502:physiology