생(生)배추, $6^{circ}{sim}7^{circ}C$ 숙성(熟成)김치, $22^{circ}{sim}23^{circ}C$ 숙성(熟成)김치를 ion-exchange chromatography로 총유기산(總有機酸)을 분리(分離)하고, silicic acid partition column chromatography로 각유기산(各有機酸)으로 분리(分離), 정량(定量)한 후(後) paper chromatography로 정성확인(定性確認)하였다. 생(生)배추, $6^{circ}{sim}7^{circ}C$ 숙성(熟成)김치, $22^{circ}{sim}23^{circ}C$ 숙성(熟成)김치에는 maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric acid 의 유기산(有機酸)과 $H_2SO_4$, $H_3PO_4$ 의 무기산(無機酸)이 들어 있다. 생(生)배추에는 유기산(有機酸)이 염(鹽)의 형태(形態)로 많이 들어 있으며, malic acid가 가장 많고, $6^{circ}{sim}7^{circ}C$ 숙성(熟成)김치, $22^{circ}{sim}23^{circ}C$ 숙성(熟成)김치에는 lactic acid+succinic acid 가 가장 많다. $6^{circ}{sim}7^{circ}C$ 숙성(熟成)김치에는 $22^{circ}{sim}23^{circ}C$ 숙성(熟成)김치보다 lactic acid와 succinic acid의 생성량(生成量)이 많으며, citric acid의 생성량(生成量)은 비슷하고, oxalic, malic, tartaric, fumaric, malonic, maleic, glycolic acid 의 생성량(生成量)은 적다. $6^{circ}{sim}7^{circ}C$ 숙성(熟成)김치가 $22^{circ}{sim}23^{circ}C$ 숙성(熟成)김치보다 더 상큼한 산미(酸味)가 많고 맛이 좋으며 이는 많이 생성(生成)된 lactic acid와 succinic acid 가 관련(關聯)이 되는 것 같다.
Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at $6^{circ}{sim}7^{circ}C$ and at $22^{circ}{sim}23^{circ}C$. Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at $6^{circ}{sim}7^{circ}C$, and at $22^{circ}{sim}23^{circ}C$. In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at $6^{circ}{sim}7^{circ}C$, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at $22^{circ}{sim}23^{circ}C$, and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at $22^{circ}{sim}23^{circ}C$. Kimchi fermented at $6^{circ}{sim}7^{circ}C$ had a more flavorous sour taste than Kimchi fermented at $22^{circ}{sim}23^{circ}C$. It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st $6^{circ}{sim}7^{circ}C$ have a connection with flavorous sour taste.
