{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T03:38:01Z","timestamp":1790393881515,"version":"4.1.0"},"reference-count":40,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,1,4]],"date-time":"2021-01-04T00:00:00Z","timestamp":1609718400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Science and ICT","award":["grant numbers KE1903-3 and KE2002-2"],"award-info":[{"award-number":["grant numbers KE1903-3 and KE2002-2"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg\/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson\u2019s correlation coefficient of 0.78 at p \u2264 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy\/z: 0.091, p \u2264 0.01).<\/jats:p>","DOI":"10.3390\/foods10010086","type":"journal-article","created":{"date-parts":[[2021,1,4]],"date-time":"2021-01-04T21:58:36Z","timestamp":1609797516000},"page":"86","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness"],"prefix":"10.3390","volume":"10","author":[{"given":"So-Ra","family":"Yoon","sequence":"first","affiliation":[{"name":"Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yun-Mi","family":"Dang","sequence":"additional","affiliation":[{"name":"Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Su-Yeon","family":"Kim","sequence":"additional","affiliation":[{"name":"Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Su-Yeon","family":"You","sequence":"additional","affiliation":[{"name":"Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3546-453X","authenticated-orcid":false,"given":"Mina K.","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, Jeonbuk National University, Jeollabuk-do 54896, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ji-Hyoung","family":"Ha","sequence":"additional","affiliation":[{"name":"Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/j.foodcont.2012.10.034","article-title":"Functionality and safety of lactic bacterial strains from Korean kimchi","volume":"31","author":"Ji","year":"2013","journal-title":"Food Control"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1265","DOI":"10.1007\/s10068-018-0387-0","article-title":"Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability","volume":"27","author":"Kim","year":"2018","journal-title":"Food Sci. 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