Open AccessCHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT 1
Author(s) -
TRAIL A.C.,
FLEMING H.P.,
YOUNG C.T.,
MCFEETERS R.F.
Publication year - 1996
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1996.tb00402.x
Subject(s) - chemistry , dimethyl trisulfide , flavor , acetoin , methanethiol , butyric acid , acetaldehyde , diacetyl , acetic acid , dimethyl sulfide , food science , dimethyl disulfide , lactic acid , fermentation , sulfur , organic chemistry , succinic acid , ethanol , bacteria , genetics , biology
Canned sauerkraut from eight U.S. companies was analyzed for salt, titra‐table acidity (TA), fermentation substrates and end products, volatile sulfur compounds and sensory characteristics. The TA ranged from 0.9–1.5%, while salt content ranged from 1.4–2.0%, which was lower than in previous surveys. High performance liquid chromatography (HPLC) was used to monitor lactic, acetic, malic, succinic, propionic and butyric acids; mannitol, ethanol, propanol, glycerol, glucose, fructose and sucrose. Low concentrations of propionic acid, propanol and glycerol were found. These three compounds are not characteristic of lactic acid fermentations. No butyric acid was detected. GC analysis revealed seven main sulfur compounds (hydrogen sulfide, methanethiol, dimethyl sulfide, carbon disulfide, dimethyl disulfide, allyl isothiocyanate (AITC) and dimethyl trisulfide) and six other organic compounds (methanol, ethanol, n‐propanol, 2propanol, acetaldehyde and ethyl acetate) in the headspace of sauerkraut juice. A profile panel characterized aroma, flavor and after‐taste of sauerkraut with ten distinct notes. The sour, sulfur and salt notes had the greatest impact on sauerkraut flavor.