Abstract:A new sensory evaluation method，Temporal dominance of sensation（TDS），was used to preserve the sensory properties of kimchi at 0，30，60，90 d and 120 d at 4℃.The evaluation was carried out to simultaneously detect the change of total acid（in terms of lactic acid），total sugar，NaCl，moisture content and total colonies counts in the kimchi.The results of physical and chemical indicators showed that during the preservation time，the total acid content of the kimchi increased gradually，the total sugar content and water content decreased slightly，and the NaCl content increased slightly.The total number of colonies tested showed that the total number of colonies gradually increased during the preservation process，and its growth rate showed a decreasing trend.The sensory evaluation results of TDS showed that the kimchi with a preservation time of 0 d had a slightly weak acidity，and the spicy，sweet and salty tastes were more prominent，the texture was crisp，and the overall flavor was biased.The sour，spicy，sweet and salty proportions of the kimchi with preservation time of 30 d and 60 d are coordinated，the texture was crisp，and the overall flavor was good.The kimchi with the preservation time of 90 d and 120 d had obvious sourness and spicy taste，and the sweet and salty taste was relatively thin.The texture is soft and the overall flavor was poor.In summary，the suitable shelf life of kimchi at 4℃ was 60 d，and the total acid content of the kimchi was 0.083 g/kg，the total sugar content was 1.12%，and the moisture content was 84.21 g/100g，the NaCl content was 2.280 %，and the total colonies counts was 2.60 lg（CFU/g），at which time the taste was best.