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Liquid Chromatographic Analysis of Sugars and Mannitol in Cabbage and Fermenting Sauerkraut
Author(s) -
HUGHES A.,
LINDSAY R.C.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10560.x
Subject(s) - mannitol , fructose , sugar , sucrose , fermentation , food science , chemistry , cultivar , biology , biochemistry , botany
High‐performance liquid chromatography was used to measure concentrations of fructose, glucose and sucrose in several cultivars of cabbage as well as residual sugars and mannitol in sauerkraut. Cabbage cultivars contained from about 3.0‐6.0% total sugars, and glucose was the most abundant sugar in entire cabbage heads. All sugars in a selected commercial tank of fermenting sauerkraut were depleted after 4 wk. However, total sugar concentrations to 0.8% were found in a variety of commercial sauerkraut samples. Mannitol accumulated early in fermentations, but concentrations in sauerkraut decreased during latter stages of holding (through 18 wk) before processing.