Table 8
Changes in sensory properties of kimchi during storage (9-point hedonic scale)

		Treatment	0	1	2	3
		Treatment	Storage period (week)
Appearance	Redness degree	Kimchi-C¹⁾	4.90±1.10^2)Aa3)	5.50±1.43^Aa	4.80±1.23^Aa	4.89±1.69^Aa
		Kimchi-0	4.90±1.10^A	4.80±1.40^A
		Kimchi-0.5	4.90±1.10^Aa	5.20±0.92^Aa	4.90±1.60^Aa	5.00±1.00^Aa
		Kimchi-1.0	4.90±1.10^Aa	4.80±1.48^Aa	4.70±0.82^Aa	4.89±1.05^Aa
	Lightening degree	Kimchi-C	6.50±1.18^Aa	4.80±1.48^Ab	4.80±1.55^Ab	4.00±0.87^Bb
		Kimchi-0	6.50±1.18^A	5.30±1.06^A
		Kimchi-0.5	6.50±1.18^Aa	4.50±0.97^Ab	5.70±1.42^Aa	5.56±0.53^Aa
		Kimchi-1.0	6.50±1.18^Aa	4.80±0.79^Ab	5.80±0.79^Aa	5.78±0.97^Aa
Flavor	Ripeningflavor	Kimchi-C	3.40±1.71^Ac	4.40±1.65^Abc	5.60±1.34^Aab	6.44±1.13^Aa
		Kimchi-0	3.40±1.71^A	4.40±1.71^A
		Kimchi-0.5	3.40±1.71^Ab	3.60±1.07^Ab	4.20±1.40^Bab	5.33±1.00^Ba
		Kimchi-1.0	3.40±1.71^Ac	3.60±1.26^Abc	4.80±1.32^ABab	5.33±1.00^Ba
	Overripened flavor	Kimchi-C	2.50±1.08^Ac	3.13±1.13^Ac	4.70±1.25^Ab	6.00±1.50^Ba
		Kimchi-0	2.50±1.08^A	2.90±1.60^A
		Kimchi-0.5	2.50±1.08^Ab	2.80±1.14^Ab	3.70±1.57^Aab	4.44±1.42^Aa
		Kimchi-1.0	2.50±1.08^Ab	2.90±1.37^Ab	3.70±1.42^Aab	4.56±1.59^ABa
	Moldy flavor	Kimchi-C	2.10±0.88^Ac	2.90±1.37^Abc	4.10±1.79^Aab	4.89±1.83^Aa
		Kimchi-0	2.10±0.88^A	2.80±1.81^A
		Kimchi-0.5	2.10±0.88^Ab	3.20±1.48^Ab	3.30±1.06^Aab	4.44±1.51^Aa
		Kimchi-1.0	2.10±0.88^Ab	3.40±1.90^Aab	3.30±1.25^Ab	4.67±1.41^Aa
	Off flavor	Kimchi-C	2.10±0.88^Ab	3.30±1.77^Aab	3.70±1.89^Aa	4.22±1.56^Aa
		Kimchi-0	2.10±0.88^A	3.20±1.62^A
		Kimchi-0.5	2.10±0.88^Ab	3.00±0.94^Ab	3.00±1.25^Ab	4.67±1.58^Aa
		Kimchi-1.0	2.10±0.88^b	3.40±1.43^Aab	3.60±1.71^Aa	4.33±1.32^Aa
Taste	Ripened taste	Kimchi-C	2.50±0.97^Ac	3.30±1.83^Ac	4.80±1.32^Ab	6.33±1.58^Aa
		Kimchi-0	2.50±0.97^A	2.40±1.43^A
		Kimchi-0.5	2.50±0.97^Ab	3.00±1.56^Ab	3.60±1.58^Aab	4.56±1.67^Ba
		Kimchi-1.0	2.50±0.97^Ab	2.80±1.75^Ab	3.60±1.35^Aab	4.33±1.32^Ba
	Pungency	Kimchi-C	4.90±1.73^Aa	5.40±1.07^Aa	5.10±1.20^Aa	5.22±1.09^Aa
		Kimchi-0	4.90±1.73^A	4.80±1.62^A
		Kimchi-0.5	4.90±1.73^Aa	5.20±0.92^Aa	4.70±1.64^Aa	5.00±1.22^Aa
		Kimchi-1.0	4.90±1.73^Aa	5.20±1.03^Aa	5.30±1.49^Aa	4.67±1.32^Aa
	Saltness	Kimchi-C	5.50±1.43^Aa	5.40±1.17^Aa	5.70±0.95^Aa	5.67±1.12^Aa
		Kimchi-0	5.50±1.43^A	5.90±1.20^A
		Kimchi-0.5	5.50±1.43^Aa	5.70±1.64^Aa	5.20±0.79^Aa	6.44±1.88^Aa
		Kimchi-1.0	5.50±1.43^Aa	5.90±1.20^Aa	5.60±1.43^Aa	6.00±1.22^A
	Bitterness	Kimchi-C	2.90±1.45^Ab	3.90±1.52^Aab	4.40±2.07^Aab	5.00±1.00^Aa
		Kimchi-0	2.90±1.45^A	4.10±1.91^A
		Kimchi-0.5	2.90±1.45^Ab	3.70±1.77^Ab	4.30±1.49^Aab	5.44±1.59^Aa
		Kimchi-1.0	2.90±1.45^Ab	4.00±1.89^Aab	3.80±1.62^Aab	5.33±1.32^Aa
	Overripened taste	Kimchi-C	2.44±1.24^Ab	2.40±1.17^Ab	5.30±1.95A^a	5.67±1.41^Aa
		Kimchi-0	2.44±1.24^A	2.20±1.23^A
		Kimchi-0.5	2.44±1.24^Ab	2.50±1.08^Ab	3.80±1.99^Aab	4.22±1.48^Ba
		Kimchi-1.0	2.44±1.24^Ab	2.60±1.35^Ab	3.20±1.40^Aab	4.00±1.12^Ba
	Off taste	Kimchi-C	2.30±0.95^Ab	3.00±1.56^Ab	3.63±1.77^Ab	4.67±1.58^Aa
		Kimchi-0	2.30±0.95^A	3.00±0.94^A
		Kimchi-0.5	2.30±0.95^Ab	3.30±1.42^Ab	3.30±1.77^Ab	5.00±1.80^Aa
		Kimchi-1.0	2.30±0.95^Ab	3.60±1.71^Aab	3.00±1.25^Ab	4.56±2.07^Aa

Kimchi-C, prepared at 0 day; Kimchi-0, 0.5, and 1.0, prepared with stored kimchi paste and salted Kimchi cabbage (SKC-0, 0.5, and 1.0, respectively) at every week.
All values are mean±SD.
Any means in the same row (A-B) or column (a-c) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.