Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods

The object of this study was to determine the perceived spiciness of cabbage kimchi according to different preparation methods (leaves, stem, pureed and chopped mixtures of both leaves and stems). Four types of kimchi were selected with different levels of spiciness and capsaicin contents were conducted using HPLC. The degree of perceived spiciness was evaluated on a 15-point universal scale using the Spectrum method. Time to reach maximum intensity (T_max) was evaluated based on the time at which the maximum perceived spiciness was achieved for a period up to 30 s after the kimchi had been spat out. The spiciness and time intensity evaluations of kimchi were conducted separately. Measuring the capsaicinoid content of each part of cabbage revealed that the leaves had a higher capsaicinoid content than the stems. The participants recognized different degrees of spiciness depending on the part of the cabbage they tasted: Spiciness intensity of leaves was higher than intensity of stem in all Kimchi samples (p <.05). It was also found that the time to reach maximum intensity of spiciness lengthened as the capsaicinoid content of the kimchi increased, indicating that different part of the cabbage affected the participants' perception of its spiciness. Practical Applications: Capsaicin is known for the spicy perception in kimchi. Analysis of spicy perception of kimchi, to this date, was solely dependent on instrumental analysis of capsaicin content in kimchi. This study found the difference in spiciness intensities according to the different presentation method of cabbage kimchi. Differences in perceived spiciness intensities were observed in different part of cabbage, and even between pureed and simple mix, in which composed with same ratio of leaves and stem. Finding from this study may provide the justification of using human sensory panel for rating spiciness intensity of kimchi instead of dependent on instrumental analysis of capsaicin for spiciness evaluation.