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Abstract

Development of Electrolysis for Oi Sobaegi Fermentation and Analysis of Volatile Compound Changes with GasChromatography–Mass Spectrometer †

by
Sorrawit Songsathitmetha
1,
Isaya Thaveesangsakulthai
2,* and
Chadin Kulsing
2
1
Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand
2
Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
*
Author to whom correspondence should be addressed.
†
Presented at the 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering (ECP 2024), 29–31 May 2024; Available online: https://sciforum.net/event/ECP2024.
Proceedings 2024, 105(1), 62; https://doi.org/10.3390/proceedings2024105062
Published: 28 May 2024
(This article belongs to the Proceedings of The 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering)
Versions Notes

This research introduces a method for modifying and enhancing the fermentation process and aroma of cucumber kimchi (Oi Sobaegi) based on an electrolysis mechanism using spring coil electrodes. The electrodes are immersed into kimchi, allowing electrochemical reactions of volatile compounds, leading to odor compound changes in composition, smell, and concentration of the cucumber kimchi. Additionally, the potential of the approach to expedite the fermentation time was explored.
The cucumber kimchi samples, treated with electrolysis at 30 and 60 min, were compared with untreated control samples collected at specified fermentation times. The samples were further analyzed using headspace solid-phase microextraction (HS-SPME) and coupled with gas chromatography–mass spectrometry (GC-MS) for volatile compound identification.
Results indicated that after 30 min of electrolysis treatment, there was an enhancement in the amounts of Citronellol (fresh, floral, clean, and rose), Trisulfide, di-2-propenyl (sulfurous, garlic, and onion), (E)-β-Famesene (woody, citrus, herbal, and sweet), Terpinen-4-ol (mild, earthy, and woody odor), α-Terpineol (pine, terpene, lilac, woody, resinous, cooling, lemon, citrus, and floral).
A new compound, 3H-. 1,2-Dithiole with the odor of garlic asparagus, was also observed.
The established approach demonstrates the capability to adjust the fermentation enrichment and aroma of cucumber kimchi, potentially serving as a tool for customizable food quality in the future.

Supplementary Materials

The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/proceedings2024105062/s1. Conference presentation.

Author Contributions

Conceptualization, I.T. and C.K.; methodology, I.T. and C.K., software, S.S.; validation, I.T., S.S. and C.K.; formal analysis, C.K.; investigation, I.T., S.S. and C.K.; resources, I.T., S.S. and C.K.; data cu-ration, I.T.; writing—original draft preparation, I.T. and S.S.; writing—review and editing, I.T. and S.S.; visualization, C.K.; supervision, S.S. and C.K.; funding acquisition, C.K. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by [Chulalongkorn University’s Ratchadapisek Sompot Fund] grant number [GCURP_59_02_23_01].

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

The data that support the findings of this study are available on request from the corresponding author.

Conflicts of Interest

The authors declare no conflict of interest.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Songsathitmetha, S.; Thaveesangsakulthai, I.; Kulsing, C. Development of Electrolysis for Oi Sobaegi Fermentation and Analysis of Volatile Compound Changes with GasChromatography–Mass Spectrometer. Proceedings 2024, 105, 62. https://doi.org/10.3390/proceedings2024105062

AMA Style

Songsathitmetha S, Thaveesangsakulthai I, Kulsing C. Development of Electrolysis for Oi Sobaegi Fermentation and Analysis of Volatile Compound Changes with GasChromatography–Mass Spectrometer. Proceedings. 2024; 105(1):62. https://doi.org/10.3390/proceedings2024105062

Chicago/Turabian Style

Songsathitmetha, Sorrawit, Isaya Thaveesangsakulthai, and Chadin Kulsing. 2024. "Development of Electrolysis for Oi Sobaegi Fermentation and Analysis of Volatile Compound Changes with GasChromatography–Mass Spectrometer" Proceedings 105, no. 1: 62. https://doi.org/10.3390/proceedings2024105062

APA Style

Songsathitmetha, S., Thaveesangsakulthai, I., & Kulsing, C. (2024). Development of Electrolysis for Oi Sobaegi Fermentation and Analysis of Volatile Compound Changes with GasChromatography–Mass Spectrometer. Proceedings, 105(1), 62. https://doi.org/10.3390/proceedings2024105062

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