Effects of adding various salted seafood (jeotgal) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation

dominated all samples at mid-late fermentation. Metabolomic profiling and electronic tongue analysis revealed enhanced accumulation of flavor-related metabolites and stronger umami and sourness in seafood-supplemented kimchi, associated with organic acids and microbial succession. Overall, salted seafood functions as both a flavor enhancer and natural microbial starter in kimchi fermentation.