Table 6
Changes in sensory properties of kimchi paste during storage

		0	1	2	3	4	5	6	7	8
		Storage period (week)
Appearance	Redness degree	7.40±1.07^1)a2)	6.70±0.95^ab	7.20±1.32^ab	6.00±0.53^ab	6.44±1.33^b	6.60±0.84^ab	6.30±1.42^ab	6.70±0.95^ab	6.20±1.69^ab
Appearance	Lightening degree	3.70±1.16^a	3.50±1.27^a	3.70±1.25^a	4.44±1.24^a	4.44±1.13^a	4.10±0.99^a	4.20±1.48^a	3.80±1.23^a	4.70±1.49^a
Flavor	Ripening flavor	3.40±1.84^b	5.38±2.07^a	5.00±1.83^a	5.78±1.20^a	5.89±1.45^a	5.89±1.54^a	6.25±1.28^a	6.20±1.69^a	6.40±1.84^a
	Overripened flavor	2.80±1.62^c	3.88±1.64^bc	4.30±1.70^abc	4.56±1.88^ab	4.89±1.69^ab	5.30±1.49^ab	5.29±1.38^ab	5.88±1.89^a	5.70±1.83^ab
	Moldy flavor	2.30±1.25^c	2.70±1.95^bc	3.60±1.58^abc	3.56±1.67^abc	4.13±1.36^ab	4.20±1.48^ab	4.60±1.51^a	4.88±0.99^a	5.00±1.25^a
	Off-flavor	2.40±1.35^b	2.40±1.26^b	3.75±1.75^ab	3.22±1.30^ab	3.89±1.45^ab	4.20±1.48^a	4.10±1.29^a	3.60±1.96^ab	4.00±1.49^a
Taste	Ripped taste	3.20±1.35^c	4.30±1.70^bc	4.80±1.87^ab	5.56±1.01^ab	4.78±1.09^ab	5.30±1.57^ab	5.10±1.73^ab	6.10±1.29^a	5.60±1.51^ab
	Pungency	6.10±1.10^ab	6.60±0.70^a	6.10±1.60^ab	5.78±0.83^ab	6.11±0.93^ab	5.40±0.70^b	6.00±0.67^ab	5.70±1.16^ab	5.90±1.29^ab
	Saltness	5.20±1.23^a	5.40±1.07^a	5.10±0.88^a	4.89±1.36^a	5.00±1.00^a	5.20±0.92^a	5.10±1.10^a	4.80±1.14^a	5.00±1.25^a
	Bitterness	3.25±1.67^b	3.00±1.15^ab	3.80±1.48^ab	3.89±1.45^ab	4.33±1.32^ab	4.20±1.32^ab	4.50±1.18^a	4.25±1.28^ab	4.50±1.65^a
	Overripened taste	3.20±1.48^bc	2.90±1.45^c	3.63±1.19^abc	4.29±1.89^abc	4.00±1.58^abc	5.20±1.23^a	4.60±1.43^ab	5.00±1.69^a	5.10±1.66^ab
	Off-taste	2.70±1.34^b	3.10±1.29^ab	3.40±1.26^ab	3.11±1.27^ab	3.33±1.58^ab	4.30±1.42^a	4.20±1.23^a	3.63±1.41^ab	3.70±1.42^ab
Overall preference		5.60±1.26^ab	6.00±1.33^ab	6.10±1.10^a	5.56±0.73^ab	5.22±1.30^ab	5.40±1.17^ab	4.90±0.99^b	5.50±1.08^ab	5.60±0.97^ab

All values are mean±SD.
Any means in the same row (a-c) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.