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. 2022 Aug 3;11(15):2323.
doi: 10.3390/foods11152323.

Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose

Andri Jaya Laksana  1 , Young-Min Choi  2 , Jong-Hoon Kim  3 , Byeong-Sam Kim  3 , Ji-Young Kim  3
Affiliations

Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose

Andri Jaya Laksana et al. Foods. .

Abstract

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.

Keywords: halal-certified Kimchi; quality indexes; shelf-life; storage conditions; volatile compounds.

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Conflict of interest statement

The corresponding author declares that all authors have no conflicts of interest in this article.

Figures

Figure 1
Figure 1
Changes in (a) pH value and (b) titratable acidity as lactic acid of halal-certified Kimchi stored at different temperature conditions. Note: The data are expressed as mean ± SD with n = 3; Superscripts with different letters (A–D) considering on the same day and (a–g) considering at the same temperature condition represent significant differences at the p < 0.05.
Figure 2
Figure 2
Growth of lactic acid bacteria in halal-certified Kimchi at (a) 0 °C, (b) 5 °C, (c) 10 °C, and (d) 20 °C during storage period. Note: Data are expressed as mean ± SD from three repetitions; The mean values highlighted with different capital letters (A–D) considering the same storage time and different lowercase letters (a–g) considering the same temperature treatment are significantly different at the p < 0.05; the gray line indicates the evolution of the internal temperature of Kimchi during storage.
Figure 3
Figure 3
Response change of e-nose chromatogram of halal-Certified Kimchi stored at 20 °C and performed on three different days.
Figure 4
Figure 4
Changes in the relative abundance of volatile compounds (a–i) as functional groups in halal Kimchi under different temperature conditions over a storage period. Note: Data are expressed as mean ± standard deviations; n = 6.
Figure 5
Figure 5
Heatmap representing the volatile compounds (VOCs) composition and quality indexes (pH, TA, and LAB) among different storage conditions (temperature (°C) and time (day)) of halal-certified Kimchi products.
Figure 6
Figure 6
Relevant loadings of (A) volatile compounds and (C) functional groups of VOCs with additional information of quality indexes as predicted contributors (purple color) on principal component analysis (PCA); PCA-biplot of (B) volatile compounds and (D) functional groups of VOCs of halal-certified Kimchi over storage time.
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