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Raw Material Information

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Semi-finished products

Physicochemical Properties of Kimchi seasoning

Moisture Content (%)

Salinity (%)

Soluble solid content (Brix, %)

Viscosity (cP)

Capsaicinoids (ppm)

The 20 seasoning samples represent commercial seasonings available online.

이화학적 품질 특성 - 시료명, 수분함량, 염도, 고형분 함량, 점도, 신미성분를 안내한 표입니다.
Sample Name	Moisture Content (%)	Salinity (%)	Soluble solid content(Brix, %)	Viscosity (cP)	Capsaicinoids (ppm)
A	73.89 ± 0.35	2.70 ± 0.00	18.17 ± 0.29	9,460.00 ± 779.49	19.46 ± 0.55
B	80.08 ± 0.35	2.65 ± 0.05	13.50 ± 0.00	4,760.00 ± 91.65	32.77 ± 0.99
C	82.51 ± 1.44	2.97 ± 0.03	12.50 ± 1.32	6,933.33 ± 391.07	14.07 ± 0.22
D	69.54 ± 0.18	3.90 ± 0.00	20.33 ± 0.76	12,066.67 ± 1115.41	23.26 ± 0.27
E	71.59 ± 0.60	4.35 ± 0.00	20.00 ± 0.00	10,093.33 ± 303.53	6.69 ± 0.07
F	77.80 ± 0.20	3.75 ± 0.00	15.17 ± 0.29	6,760.00 ± 413.28	19.87 ± 0.67
G	74.76 ± 0.78	2.32 ± 0.03	16.50 ± 1.00	10,300.00 ± 628.65	79.18 ± 0.76
H	75.30 ± 0.05	3.12 ± 0.06	17.00 ± 0.50	8,726.67 ± 231.80	56.60 ± 0.99
I	75.35 ± 0.55	3.52 ± 0.03	17.33 ± 0.29	6,880.00 ± 432.67	35.05 ± 1.58
J	76.46 ± 0.44	3.47 ± 0.06	18.33 ± 1.04	9,206.67 ± 362.95	51.89 ± 0.43
K	76.50 ± 0.01	3.22 ± 0.10	15.67 ± 0.76	6,224.00 ± 320.30	13.65 ± 1.22
L	62.85 ± 0.04	2.85 ± 0.10	26.00 ± 0.50	78,166.67 ± 3527.51	45.94 ± 0.77
M	73.81 ± 1.78	3.28 ± 0.08	19.33 ± 0.29	7,525.33 ± 57.87	60.42 ± 2.27
N	72.49 ± 0.64	3.30 ± 0.10	19.33 ± 0.58	7,576.00 ± 128.75	61.37 ± 1.20
O	77.28 ± 0.14	2.75 ± 0.09	15.17 ± 0.76	27,333.33 ± 189.03	35.07 ± 0.23
P	75.29 ± 1.20	3.27 ± 0.10	17.00 ± 0.50	27,426.67 ± 938.37	93.82 ± 1.58
Q	78.13 ± 0.23	2.95 ± 0.10	14.33 ± 0.29	27,786.67 ± 2446.98	28.19 ± 0.88
R	73.31 ± 0.08	3.20 ± 0.10	19.00 ± 0.50	23,386.67 ± 829.78	27.35 ± 1.60
S	73.16 ± 1.59	3.32 ± 0.10	19.00 ± 0.50	14,526.67 ± 711.15	61.49 ± 0.66
T	61.99 ± 0.77	6.20 ± 0.09	28.67 ± 0.58	87,273.33 ± 4865.40	45.51 ± 0.09