Abstract: As a vegetable fermented product, kimchi contains a large number of volatile compounds, which can easily lead to a strong kimchi ordor in the refrigerator during storage, affecting the consumer experience. Study analyzes the volatile odor components of common kimchi and studies the synergistic effect of ozone and metal oxides on the taste purification of kimchi. Using a single system kimchi refrigerator as a carrier, a kimchi taste purification module is output to solve the problem of kimchi taste purification in the refrigeration compartment of kimchi refrigerators. The research results indicate that the synergistic effect of ozone and metal oxides has a significant deodorizing effect on the aroma of kimchi, and the deodorizing effect can meet the sensory requirements of consumers.

Key words: Kimchi, Volatile odor, Ozone, Metal oxide, Odor purification