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

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Abstract

Food authenticity is one of the largest concerns in recent days. As kimchi has been a global food, its production origin has been important issue, particularly due to the large import from China. Among the potential methods, electronic nose which can measure volatile compounds in foods is considered to be a powerful device for identifying country of production. This study is to classify 69 kinds of kimchi produced in South Korea (39) and China (30) by analyzing volatile compounds in kimchi using electronic nose-mass spectrometry. Two widely used multivariate analyses, discriminant function analysis and principal component analysis, were used. Results showed that both multivariate analyses can completely separate Korean and Chinese kimchi using 10 kinds of molecular weights among 10–160 amu. The results indicate that the volatile compounds in kimchi are a suitable target to determine the geographical origin of kimchi.

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Acknowledgements

This research was supported by the Golden Seed Project (project code: 213006054CGX00), Ministry of Agriculture, Food and Rural Affairs (MAFRA), Ministry of Oceans and Fisheries (MOF), Rural Development Administration (RDA), Korea Forest Service (KFS).

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Authors and Affiliations

  1. Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon, 34134, Republic of Korea

    Wang-Hee Lee

  2. Department of Food Science and Technology, Chungnam National University, Daejeon, 34134, Republic of Korea

    Il-Nam Oh, Seunghyun Choi & Jong-Tae Park

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  1. Wang-Hee Lee
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  2. Il-Nam Oh
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  3. Seunghyun Choi
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  4. Jong-Tae Park
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Correspondence to Jong-Tae Park.

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Lee, WH., Oh, IN., Choi, S. et al. Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose. Food Sci Biotechnol 30, 1313–1319 (2021). https://doi.org/10.1007/s10068-021-00969-x

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  • DOI: https://doi.org/10.1007/s10068-021-00969-x

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