CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT

Canned sauerkraut from eight U.S. companies was analyzed for salt, tit ratable acidity (TA), fermentation substrates and end products, volati le 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 butyri c acids, mannitol, ethanol, propanol, glycerol, glucose, fructose and sucrose. Low concentrations of propionic acid, propanol and glycerol w ere found. These three compounds are not characteristic of lactic acid fermentations. No butyric acid was detected. GC analysis revealed sev en main sulfur compounds (hydrogen sulfide, methanethiol, dimethyl sul fide, carbon disulfide, dimethyl disulfide, allyl isothiocyanate (AITC ) and dimethyl trisulfide) and sh other organic compounds (methanol, e thanol, n-propanol, 2propanol, acetaldehyde and ethyl acetate) in the headspace of sauerkraut juice. A profile panel characterized aroma, fl avor and after-taste of sauerkraut with ten distinct notes. The sour, sulfur and salt notes had the greatest impact on sauerkraut flavor.