Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties

Sauerkraut is the most widely produced fermented vegetable in Europe, obtained by spontaneous fermentation of cabbage with indigenous microbiota, mainly lactic acid bacteria (LAB). The aim of this study was to characterise the chemical composition of sauerkrauts obtained from eight late cabbage varieties by two-week fermentation. The amount of LAB/yeast, selected organic acids, sugars, biogenic amines, volatiles (chromatographic methods) and sensory qualities were analysed. Significant differences were found in the chemical composition of sauerkraut depending on the variety of cabbage used and the amount of microorganisms present during fermentation. The amount of lactic acid formed depended on the concentration of sugars in the cabbage and the amount of LAB present during fermentation. A positive correlation between the maximal yeast level during fermentation with the amount of acetic acid and biogenic amines was found. The analysed sauerkrauts, depending on the variety, were characterised by a significantly different level of compounds having 'green' odours and sulphur compounds, while alcohols, acetoin derivatives and volatile acid concentration were strongly influenced by the amount of microorganisms present during fermentation. The chemical composition strongly determined the taste/aroma of sauerkraut. The selection of an appropriate cabbage variety is crucial for the quality of the sauerkraut obtained.

Automated summary

The chemical composition of sauerkraut varies depending on the cabbage variety used and the amount of microorganisms present during fermentation. The production of lactic acid is influenced by the sugar concentration in cabbage and the level of LAB during fermentation.