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December 4, 2025Food Science & NutritionOpen Access

Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi

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Authors

XGXin GuoSSShengli Shi

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Overview

Analysis shows strong correlation between microbial diversity and volatile flavor compounds in kimchi, indicating key communities affect flavor profiles.

Key Points

  • Correlation analysis reveals strong links between microbial communities and volatile flavor compounds in kimchi.
  • Ninety-eight volatile compounds identified; dimethyl disulfide averages 7.32% among them, influencing taste.
  • High-throughput sequencing employed to assess microbial diversity across fermentation days of cabbage kimchi.
  • Findings suggest core microbial genera play a vital role in flavor development during fermentation.

Cite This Study

Guo et al. (2025) studied this question.

synapsesocial.com/papers/6930dc92ea1aef094cca2a70https://doi.org/10.1002/fsn3.71042
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Metataxonomic Exploration of Non‐Korean Kimchi Made With Sea Fennel ( <i>Crithmum maritimum</i> L.)2026
  2. 2Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi2024 · 15 citations
  3. 3Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use2026 · 1 citations
  4. 4Effects of garlic on kimchi metabolites exerted through selective growth control of Lactobacillus and Leuconostoc2024 · 11 citations
  5. 5The effects of fermentation temperature and starter culture on metabolite profiles and acidity changes during the storage of kimchi2025 · 1 citations