This study was conducted to analyze the quality characteristics of kimchi in terms of garlic content (0∼4.5%). Kimchi was made at 4°C for 8 weeks, and pH, acidity, organic acid content, free sugar content, microbial counts, flavor pattern, and sensory characteristics were measured. The results show that kimchi containing garlic had a higher pH and lower acidity during fermentation than control kimchi without garlic. Principal component analysis enabled differentiation of the flavor pattern of kimchi according to fermentation period and garlic content. Addition of garlic to kimchi significantly decreased the numbers of total bacteria and lactic acid bacteria for 2 weeks after production. The numbers of total bacteria and lactic acid bacteria increased rapidly up to 2 weeks during fermentation and thereafter decreased gradually. Coliform counts were higher in the control than in kimchi containing garlic, whereas there was no detection after 4 weeks. Yeast and mold counts decreased significantly with increasing garlic content during the initial fermentation stage. Counts could not be detected in kimchi containing garlic. After 4 weeks, counts could not be detected in kimchi without garlic. Among kimchi with different garlic contents, fermentation was slower in kimchi with high garlic content; scores for off-odor and off-note taste were lower as well.

Keywords: kimchi, garlic, fermentation, flavor, quality characteristics