Chemical and sensory characterization of commercial sauerkraut
Canned sauerkraut from eight U.S. companies was analyzed for salt, titratable 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....
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| Veröffentlicht in: | Journal of food quality 1996-02, Vol.19 (1), p.15-30 |
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| creator | Trial, A.C. (Rutgers University, New Brunswick, NJ.) Fleming, H.P Young, C.T McFeeters, R.F |
| description | Canned sauerkraut from eight U.S. companies was analyzed for salt, titratable 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 |
| doi_str_mv | 10.1111/j.1745-4557.1996.tb00402.x |
| format | Article |
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(Rutgers University, New Brunswick, NJ.) ; Fleming, H.P ; Young, C.T ; McFeeters, R.F</creator><creatorcontrib>Trial, A.C. (Rutgers University, New Brunswick, NJ.) ; Fleming, H.P ; Young, C.T ; McFeeters, R.F</creatorcontrib><description>Canned sauerkraut from eight U.S. companies was analyzed for salt, titratable 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</description><identifier>ISSN: 0146-9428</identifier><identifier>EISSN: 1745-4557</identifier><identifier>DOI: 10.1111/j.1745-4557.1996.tb00402.x</identifier><identifier>CODEN: JFQUD7</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; AROMA ; Biological and medical sciences ; CALIDAD ; CHROMATOGRAPHIE EN PHASE GAZEUSE ; CHROMATOGRAPHIE LIQUIDE HAUTE PRESS ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONSERVE DE LEGUME ; CROMATOGRAFIA DE GASES ; CROMATOGRAFIA LIQUIDA ALTA PRESION ; ESPECTROMETRIA DE MASAS ; FLAVEUR ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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(Rutgers University, New Brunswick, NJ.)</creatorcontrib><creatorcontrib>Fleming, H.P</creatorcontrib><creatorcontrib>Young, C.T</creatorcontrib><creatorcontrib>McFeeters, R.F</creatorcontrib><title>Chemical and sensory characterization of commercial sauerkraut</title><title>Journal of food quality</title><description>Canned sauerkraut from eight U.S. companies was analyzed for salt, titratable 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</description><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>AROMA</subject><subject>Biological and medical sciences</subject><subject>CALIDAD</subject><subject>CHROMATOGRAPHIE EN PHASE GAZEUSE</subject><subject>CHROMATOGRAPHIE LIQUIDE HAUTE PRESS</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CONSERVE DE LEGUME</subject><subject>CROMATOGRAFIA DE GASES</subject><subject>CROMATOGRAFIA LIQUIDA ALTA PRESION</subject><subject>ESPECTROMETRIA DE MASAS</subject><subject>FLAVEUR</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HORTALIZAS EN CONSERVA</subject><subject>PRODUCTOS FERMENTADOS</subject><subject>PRODUIT FERMENTE</subject><subject>QUALITE</subject><subject>SPECTROMETRIE DE MASSE</subject><subject>TITRIMETRIA</subject><subject>TITRIMETRIE</subject><issn>0146-9428</issn><issn>1745-4557</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNo9zktLw0AUBeBBFKzVP-AqiNvEufPMbAQptgpFKVoVN-F2MmPTR1JmUmj99QYqvZuzOB-HS8gN0Ay6u1tkoIVMhZQ6A2NU1s4oFZRluxPSO1anpEdBqNQIlp-TixgXlHIpqeiR-8HcrSuLqwTrMomujk3YJ3aOAW3rQvWLbdXUSeMT26zXLtiqoxG3LiwDbttLcuZxFd3Vf_bJdPj4PnhKx6-j58HDOPWMmzZ1Ts5EqcBqxFxIAONKkVOjtUEswTvQnlowQjrpAWxeUiotU4LNvPXe8z65PexuMHbP-oC1rWKxCdUaw77glINhqmPpgVWxdbtjjWFZKM21LD5fRsVk-C2--OSj4J2_PniPTYE_oZucvhkFjCnD_wB7zGZ_</recordid><startdate>19960201</startdate><enddate>19960201</enddate><creator>Trial, A.C. 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Psychology</topic><topic>HORTALIZAS EN CONSERVA</topic><topic>PRODUCTOS FERMENTADOS</topic><topic>PRODUIT FERMENTE</topic><topic>QUALITE</topic><topic>SPECTROMETRIE DE MASSE</topic><topic>TITRIMETRIA</topic><topic>TITRIMETRIE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Trial, A.C. (Rutgers University, New Brunswick, NJ.)</creatorcontrib><creatorcontrib>Fleming, H.P</creatorcontrib><creatorcontrib>Young, C.T</creatorcontrib><creatorcontrib>McFeeters, R.F</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><jtitle>Journal of food quality</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Trial, A.C. (Rutgers University, New Brunswick, NJ.)</au><au>Fleming, H.P</au><au>Young, C.T</au><au>McFeeters, R.F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical and sensory characterization of commercial sauerkraut</atitle><jtitle>Journal of food quality</jtitle><date>1996-02-01</date><risdate>1996</risdate><volume>19</volume><issue>1</issue><spage>15</spage><epage>30</epage><pages>15-30</pages><issn>0146-9428</issn><eissn>1745-4557</eissn><coden>JFQUD7</coden><abstract>Canned sauerkraut from eight U.S. companies was analyzed for salt, titratable 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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1745-4557.1996.tb00402.x</doi><tpages>16</tpages></addata></record> |
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| identifier | ISSN: 0146-9428 |
| ispartof | Journal of food quality, 1996-02, Vol.19 (1), p.15-30 |
| issn | 0146-9428 1745-4557 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_3031926 |
| source | Access via Wiley Online Library; EZB-FREE-00999 freely available EZB journals |
| subjects | ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE AROMA Biological and medical sciences CALIDAD CHROMATOGRAPHIE EN PHASE GAZEUSE CHROMATOGRAPHIE LIQUIDE HAUTE PRESS COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONSERVE DE LEGUME CROMATOGRAFIA DE GASES CROMATOGRAFIA LIQUIDA ALTA PRESION ESPECTROMETRIA DE MASAS FLAVEUR Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology HORTALIZAS EN CONSERVA PRODUCTOS FERMENTADOS PRODUIT FERMENTE QUALITE SPECTROMETRIE DE MASSE TITRIMETRIA TITRIMETRIE |
| title | Chemical and sensory characterization of commercial sauerkraut |
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