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Aroma-Active Compounds in Kimchi during Fermentation
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Official Methods of Analysis of the Association of Official Analytical Chemists
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Some flavouring constituents of fermented fish sauces
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The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust
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Quantitation of potent odorants of virgin olive oil by stable‐isotope dilution assays
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Retro‐aldol degradations of unsaturated aldehydes: Role in the formation ofc4‐heptenal fromt2,c6‐nonadienal in fish, oyster and other flavors
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A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography
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Mechanisms of formation of aroma compounds in milk and milk products
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Volatile constituents of green mate and roasted mate
inferredcites →https://doi.org/10.1021/jf00034a027openalex-snapshot
Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses
inferredcites →https://doi.org/10.1021/jf00035a048openalex-snapshot
Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material
inferredcites →https://doi.org/10.1021/jf00057a022openalex-snapshot
Evaluation of the Aroma of Cooked Spiny Lobster Tail Meat by Aroma Extract Dilution Analysis
inferredcites →https://doi.org/10.1021/jf00092a031openalex-snapshot
Volatile constituents of apricot (Prunus armeniaca)
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Determination of the protein activity of corn zeins in alkaline solutions from proton nuclear spin relaxation data as a function of concentration and heat treatments
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A direct titrimetric method for the rapid estimation of water-extractable sulfur dioxide in corn grain
inferredcites →https://doi.org/10.1021/jf60205a049openalex-snapshot
Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty-two varieties of cabbage
inferredcites →https://doi.org/10.1021/jf60221a023openalex-snapshot
Glucosinolates and derived products in cruciferous vegetables. Analysis of 14 varieties of Chinese cabbage
inferredcites →https://doi.org/10.1021/jf60221a037openalex-snapshot
.gamma. Irradiation of subtropical fruits. 1. Compostional tables of mango, papaya, strawberry, and litchi fruits at the edible-ripe stage
inferredcites →https://doi.org/10.1111/j.1365-2621.1982.tb12958.xopenalex-snapshot
Volatile Flavor Sulfur and Nitrogen Constituents of Brassica rapa L.
inferredcites →https://doi.org/10.1111/j.1365-2621.1992.tb11277.xopenalex-snapshot
Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4690743openalex-extracted
Kimchi Made with Red Beet (Beta Vulgaris L.) Has Unique Microbiome and Higher Functionality than with Japanese Radish Kimchi
inferred← citeshttps://doi.org/10.1002/ffj.967openalex-snapshot
Simultaneous distillation-extraction: from birth to maturity?review
inferred← citeshttps://doi.org/10.1002/fsn3.71042openalex-snapshot
Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi
inferred← citeshttps://doi.org/10.1002/jsfa.10690openalex-snapshot
Microbial dynamics, metabolomic profiles, and the correlation between them during fermentation of serofluid dish
inferred← citeshttps://doi.org/10.1002/jsfa.70580openalex-snapshot
Enhancement of savory odor and reduction of biogenic amines in anchovy sauce via reaction flavor technology
inferred← citeshttps://doi.org/10.1002/jsfa.9926openalex-snapshot
Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea
inferred← citeshttps://doi.org/10.1002/pts.2374openalex-snapshot
Deodorizing effect of induced hydroxyl ionic materials on odour from overfermented kimchi
inferred← citeshttps://doi.org/10.1007/s00216-024-05562-9openalex-snapshot
Critical evaluation of the NIST retention index database reliability with specific examples
inferred← citeshttps://doi.org/10.1007/s00253-014-5513-1openalex-snapshot
Kimchi microflora: history, current status, and perspectives for industrial kimchi production
inferred← citeshttps://doi.org/10.1007/s10068-014-0067-7openalex-snapshot
Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi
inferred← citeshttps://doi.org/10.1007/s10068-015-0234-5openalex-snapshot
Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1
inferred← citeshttps://doi.org/10.1007/s10068-023-01469-wopenalex-snapshot
Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
inferred← citeshttps://doi.org/10.1007/s44371-026-01015-7openalex-snapshot
Evaluating generative large language models as zero-shot semantic odor descriptor generators with applications to odor sensor prediction
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inferred← citeshttps://doi.org/10.1016/j.chemosphere.2021.132210openalex-snapshot
Identification of volatile sulfur odorants emitted from ageing wastewater biosolids
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.105385openalex-snapshot
Flavor compound profiles and enhancement strategies in the kimchi-making process
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.03.129openalex-snapshot
Volatile composition and sensory characteristics of onion powders prepared by convective drying
inferred← citeshttps://doi.org/10.1016/j.foodcont.2026.111964openalex-snapshot
Expanded packaging material for removal of carbon dioxide and kimchi odor compounds using sodium-bicarbonate-powder-impregnated activated carbon
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.06.051openalex-snapshot
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109591openalex-snapshot
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100585openalex-snapshot
Red beet kimchi reduces off-flavor of geosmin and provides unique changes of lactic acid bacteria and fungal microflora during fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.06.028openalex-snapshot
Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2004.08.036openalex-snapshot
Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile
inferred← citeshttps://doi.org/10.1016/j.lwt.2005.12.002openalex-snapshot
Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114253openalex-snapshot
Effects of glutinous rice paste and fish sauce on kimchi fermentation
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.07.009openalex-snapshot
Lactofermentation of vegetables: An ancient method of preservation matching new trends
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c02623openalex-snapshot
Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c00542openalex-snapshot
Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b00050openalex-snapshot
Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products
inferred← citeshttps://doi.org/10.1021/bk-2019-1303.ch002openalex-snapshot
Development of Active Packaging Technology for Kimchi: One-Way Gas Valve
inferred← citeshttps://doi.org/10.1021/bk-2019-1303.ch003openalex-snapshot
Volatile Flavor Compounds and Nutritional Values in Alaska PollackSikhaeMade by Two-Stage Fermentation
inferred← citeshttps://doi.org/10.1021/jf010883topenalex-snapshot
Aroma-Active Components in Fermented Bamboo Shoots
inferred← citeshttps://doi.org/10.1039/d0fo02000aopenalex-snapshot
Lactobacillus pentosus SMB718 as a probiotic starter producing allyl mercaptan in garlic and onion-enriched fermentation
inferred← citeshttps://doi.org/10.1039/d0ra00490aopenalex-snapshot
Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers ( Capsicum annuum ) with and without biofilm
inferred← citeshttps://doi.org/10.1080/00032719.2018.1530256openalex-snapshot
Characterization of Kimchi Flavor with Preconcentration by Head Space Solid-Phase Microextraction and Stir Bar Sorptive Extraction and Analysis by Gas Chromatography-Mass Spectrometry
inferred← citeshttps://doi.org/10.1111/1750-3841.13517openalex-snapshot
Effect of Fermentation Temperature on the Volatile Composition of Kimchi
inferred← citeshttps://doi.org/10.1111/1750-3841.16852openalex-snapshot
Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor
inferred← citeshttps://doi.org/10.1111/1750-3841.70738openalex-snapshot
Microbial Diversity and Changes in Flavor Compounds During the Fermentation of Vegetables: A Review
inferred← citeshttps://doi.org/10.1111/ijfs.14736openalex-snapshot
Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2003.tb05742.xopenalex-snapshot
Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2003.tb08253.xopenalex-snapshot
Optimization of Solid‐Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2003.tb08254.xopenalex-snapshot
Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2003.tb09627.xopenalex-snapshot
Aroma‐active Components of Liquid Cheddar Whey
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2009.02070.xopenalex-snapshot
Changes in volatile compounds of pickled mustard tuber (Brassica junceavar. tsatsai) during the pickling process
inferred← citeshttps://doi.org/10.1111/jfpp.14237openalex-snapshot
Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable
inferred← citeshttps://doi.org/10.1111/joss.70048openalex-snapshot
Flavor Lexicon and Testing for Kimchi Available in the United States
inferred← citeshttps://doi.org/10.1111/joss.70170openalex-snapshot
Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi
inferred← citeshttps://doi.org/10.1177/1082013207075952openalex-snapshot
Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage
inferred← citeshttps://doi.org/10.1186/s43014-026-00374-zopenalex-snapshot
Dynamic changes of microorganisms and flavor components during the production of sauerkraut with Lacticaseibacillus paracasei
inferred← citeshttps://doi.org/10.1371/journal.pone.0312441openalex-snapshot
Effects of jogi, Micropogonias undulatus, addition on the production of volatile compounds in baechu-kimchi
inferred← citeshttps://doi.org/10.20878/cshr.2008.14.4.016openalex-snapshot
The Effects of Kimchi Product Selection Attribute on Customer Satisfaction and Repurchase Intent
inferred← citeshttps://doi.org/10.20909/kopast.2018.24.3.113openalex-snapshot
Development and Application of Multi-Function Valve to Solve Major Problems of Expansion and Off-Odor Leakage in the Packaging of Kimchi
inferred← citeshttps://doi.org/10.2331/fishsci.68.sup2_1643openalex-snapshot
Aroma-Active Components in Wild and Cultured Sweet Smelts Fed with Various Diets
inferred← citeshttps://doi.org/10.3136/fstr.20.129openalex-snapshot
Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry
inferred← citeshttps://doi.org/10.3390/app12115598openalex-snapshot
Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
inferred← citeshttps://doi.org/10.3390/foods10020423openalex-snapshot
Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi
inferred← citeshttps://doi.org/10.3390/foods11142106openalex-snapshot
Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments
inferred← citeshttps://doi.org/10.3390/foods11152323openalex-snapshot
Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose
inferred← citeshttps://doi.org/10.3390/foods12091753openalex-snapshot
Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China
inferred← citeshttps://doi.org/10.3390/foods14050783openalex-snapshot
Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays
inferred← citeshttps://doi.org/10.3390/foods15101812openalex-snapshot
How Closures Shape Red Wine Characteristics for Medium-Term Storage: Contributions to Explain Orthonasal and Retronasal Perception
inferred← citeshttps://doi.org/10.3390/foods3020269openalex-snapshot
Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)
inferred← citeshttps://doi.org/10.3390/molecules27186116openalex-snapshot
Role of Sulfur Compounds in Vegetable and Mushroom Aroma
inferred← citeshttps://doi.org/10.3390/molecules28186539openalex-snapshot
The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage
inferred← citeshttps://doi.org/10.3390/molecules30132731openalex-snapshot
From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles
inferred← citeshttps://doi.org/10.3390/plants11192560openalex-snapshot
Sexual Differences in Eurya loquaiana Dunn Floral Scent and How Pollinators Respond
inferred← citeshttps://doi.org/10.3390/plants14193110openalex-snapshot
A Bioeconomically Valuable Essential Oil from Baccharis sinuata Kunth in Southern Ecuador: Chemical Composition and Enantiomeric Profile
inferred← citeshttps://doi.org/10.3746/jkfn.2002.31.4.566openalex-snapshot
Changes of Volatile Components in Alaska Pollack Sik-hae during Low-Temperature Fermentation
inferred← citeshttps://doi.org/10.3746/jkfn.2008.37.12.1609openalex-snapshot
Comparison of Volatile Flavor Compounds of Domestic Onions Harvested in Various Regions
inferred← citeshttps://doi.org/10.4014/jmb.2609.09002openalex-snapshot
Comparative Effects of Leuconostoc lactis and Leuconostoc mesenteroides Starters on Kimchi Fermentation Dynamics and Metabolite Profiles
inferred← citeshttps://doi.org/10.5352/jls.2008.18.12.1712openalex-snapshot
Comparison of Volatile Flavor Compounds of Domestic Onions (Allium cepa) during Storage
inferred← citeshttps://doi.org/10.7856/kjcls.2018.29.1.49openalex-snapshot
Isolation and Characterization of Bacillus velezensis SS360-1 from Seed Soy Sauce
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