https://orcid.org/0000-0002-3104-5194
Figures & data
Table 1. Sensory values of sweeteners, as detected by the seven sensors of the electronic tongue
Figure 1. Changes in the chemical properties of titratable acidity (a) pH (b) and reducing sugar (c) of radish kimchi with or without sweeteners during fermentation. CON, radish kimchi with no added sweetener; SUC, radish kimchi with sucrose; SAC, radish kimchi with sodium saccharin; STE, radish kimchi with stevioside; and SOR, radish kimchi with sorbitol.
Table 2. Changes in the hardness of radish kimchi with or without sweeteners during fermentation
Table 3. Changes in the freesugar content of radish kimchi with or without sweeteners during fermentation
Table 4. Changes in the organic acid content of radish kimchi with or without sweeteners during fermentation
Figure 2. Principal component analysis (PCA) score plots derived from the metabolite data of kimchi samples fermented with or without sweeteners. (a) PCA score plots derived from the metabolite data for each day of fermentation. (b) PCA score plots derived from the metabolite data of kimchi with or without sweeteners at 0, 1, 3, and 7 weeks of fermentation. PC1, principal component 1; PC2, principal component 2; CON, radish kimchi with no added sweetener; SUC, radish kimchi with sucrose; SAC, radish kimchi with sodium saccharin; STE, radish kimchi with stevioside; and SOR, radish kimchi with sorbitol.
Figure 3. Changes in the microbiological properties including Leuconostoc species (a) and Lactobacillus species (b) growth in radish kimchi with or without sweeteners during fermentation. CFU, colony-forming unit; CON, radish kimchi with no added sweetener; SUC, radish kimchi with sucrose; SAC, radish kimchi with sodium saccharin; STE, radish kimchi with stevioside; and SOR, radish kimchi with sorbitol.
Table 5. Comparison of sensory properties of radish kimchi with or without sweeteners during fermentation
Data availability statement
The authors confirm that the data supporting the findings of this study are available within the article.