김치의 이화학적 지표에 따른 신맛과 종합적인 기호도간의 상관관계를 알아보기 위해 $5^{circ}C$, $10^{circ}C$, $20^{circ}C$로 나누어 발효과정 중의 pH, 총 당함량, 총균수 및 젖산균수를 분석하였다. pH와 신맛의 관계에서 $10^{circ}C$와 $20^{circ}C$에서는 신맛과 pH의 변화 양상이 거의 반비례하였으나 $5^{circ}C$는 그에 비해 반비례 경향이 낮았다. 환원당 함량과 신맛의 관계에서 산도 $0.8\%~1.0\%$까지는 신맛과 환원당 함량이 서로 반비례하였고, 종합적인 기호도가 가장 높을 때의 환원당 함량은 $10^{circ}C$와 $20^{circ}C$는 거의 비슷하였고, $5^{circ}C$는 그에 비해 환원당 함량이 높았다 총균수의 경우 $5^{circ}C$ 숙성김치에서 총균수와 신맛의 최고점이 일치하지 않았으나 $10^{circ}C$와 $20^{circ}C$ 숙성김치에서는 최고점이 일치하였으며, 이후 점차 감소하는 경향을 보였다. 또한 종합적인 기호도가 가장 높은 때의 총균수는 $10^{circ}C$ 숙성김치가 가장 높았고, $5^{circ}C$와 $20^{circ}C$ 숙성김치는 큰 차이를 보이지 않았다. 젖산균의 경우, $5^{circ}C$ 숙성김치에서는 젖산균과 신맛의 최고점이 일치하지 않았으나 $10^{circ}C$와 $20^{circ}C$ 숙성김치에서 일치함을 보였다. 저온과 고온 숙성시 신맛과 숙성지 표와의 상관관계에서 $5^{circ}C$ 숙성김치의 신맛은 산도와 매우 유의적인 상관관계를 보였고, pH와 미생물 균수와는 양의 상관관계를 보였으나 유의적인 차이($alpha$=$0.5\%$)는 보이지 않았고, $10^{circ}C$와 $20^{circ}C$ 숙성김치에서 신맛은 모두 숙성지표와 매우 유의적인 상관관계를 보였다.
In order to investigate the correlation of the physical chemical characteristics of Kimchi with its sourness and overall acceptability, the pH, the reducing sugar content, the total microbial counts and the lactic acid bacterial counts of Kimchi were examined during fermentation at $5^{circ}C$, $10^{circ}C$ and $20^{circ}C$. In regard to pH, the pH of the fermentation at $10^{circ}C$ and $20^{circ}C$ was nearly in inverse proportion to the sourness, whereas the pH at $5^{circ}C$ fermentation was in less than inverse proportion to the sourness. For the correlation of the reducing sugar and the sourness, sourness and the reducing sugar showed an inverse proportion until the acidity reached $0.8\%~1.0\%$. The reducing sugar content at $10^{circ}C$ and $20^{circ}C$ was nearly similar for the highest overall acceptability, whereas the reducing sugar content at $5^{circ}C$ was higher than the reducing sugar content at $10^{circ}C$ and $20^{circ}C$. In the case of the total microbial count, the total microbial count and the sourness of Kimchi fermented at $5^{circ}C$did not show the highest values at the same point, but the highest values of the total microbial count and the sourness of Kimchi fermented at $10^{circ}C$ and $20^{circ}C$ were the same at a point. Also, at a point for the best overall acceptability, the total microbial count at $10^{circ}C$ fermentation was the highest, whereas those at $5^{circ}C$ and $20^{circ}C$ fermentation were similar. In case of the lactic acid bacterial count, the lactic acid bacterial count and the sourness at $5^{circ}C$ fermentation did not show the highest value at the same point, but that at $10^{circ}C$ and $20^{circ}C$ fermentation did. For the correlation of the physical chemical characteristics with sourness, the sourness of Kimchi fermented at $5^{circ}C$ showed a very significant correlation with acidity and it also showed a positive correlation with pH and the total microbial count, but these were not significant differences($alpha$=$0.5\%$). At $10^{circ}C$ and $20^{circ}C$ fermentation, the sourness showed very significant correlation with all the physical chemical characteristics.
