Qualitative evaluation of commercial kimchi seasoning products

This study aimed to evaluate the physicochemical and microbiological quality of kimchi seasoning products purchased from an online shopping mall, using cluster analysis inform consumers about commercial enable them make informed purchasing decisions. The clusters were classified into four groups: CKS02 03 (group I), CKS04 05 II), CKS07 09 III), others (CKS01, CKS06, CKS10) IV). Principal component (PCA) validated characteristics a strong correlation between moisture content in group I, salinity II, capsaicinoids III, pH IV. Highly significant correlations observed L (lightness) b (yellowness) values, solid content, viscosity seasoning. findings this provide information on baseline commercially available products, it is expected that items with high among qualities can be used as management indicators ensure consistency.