Volatile Flavor of Sauerkraut.^a,b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Abstract

SUMMARY A method is presented for gas chromatographic identification of the chain length and structure of methyl esters of lower‐molecular‐weight fatty acids. The chemical identity of the “cheese‐like” off‐odor of sauerkraut was established. Abnormally high concentrations of n‐propionic, n‐butyric, and n‐caproic acids were found in samples of kraut that had been graded low because of this off‐odor defect. A very poor sample that had been discarded, contained isobu‐tyric and isovaleric acids in addition to n‐propionic, n‐butyric, n‐valeric, and n‐caproic acids. In this sample, n‐butyric acid was found in the largest concentration—103 ppm.

Butyric Acid Spoilage of Fermented Cucumbers

“…While the NaCl concentration was low for commercial cucumber fermentations, the concentration was typical for sauerkraut fermentation (2 to 3% NaCl; Pederson and Albury, 1969). Although butyric acid has been found in sauerkraut (Vorbeck et al, 1961), we are unaware of any instance where it was formed with the concomitant depletion of lactic acid, as in the present case.…”

CHEMICAL AND SENSORY CHARACTERIZATION OF COMMERCIAL SAUERKRAUT1

“…Their taste panel results demonstrated a preference for 1-1.5 % titratable acidity (TA, calculated as lactic acid) which was consistent with the good quality range of 1.1-1.5% TA cited earlier by Pederson (1940) Acidity and salt concentrations, as well as the volatile organic components, are important to overall sauerkraut flavor. Lower molecular weight fatty acids of sauerkraut were identified by Vorbeck et al (1961) using gas chromatography (GC). Of the eight found, n-butyric was found to be the most important compound contributing to off-odor; a taste panel characterized it as cheese-like at 7 ppm (Vorbeck et al 1961).…”

“…Lower molecular weight fatty acids of sauerkraut were identified by Vorbeck et al (1961) using gas chromatography (GC). Of the eight found, n-butyric was found to be the most important compound contributing to off-odor; a taste panel characterized it as cheese-like at 7 ppm (Vorbeck et al 1961). Lee et al (1974) reported that isoamyl alcohol, n-amyl alcohol, acetaldehyde, diethyl acetal, ethylmethylacetal, and ethyl lactate could be responsible for differences in flavor of fermented and unfermented cabbage since the above are lacking in unfermented cabbage.…”

Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods

“…Boggs et al (1964) found that the hexanal content in the vapor above potato granules was a good index of rancidity though it was not the sole cause of it. Vorbeck et al (1961) observed that formation of a cheese-like off-flavor in sauerkraut was related to the formation of abnormally large amounts of three fatty acids. Often, however, correlation has been poor (Dimick et al, 1956 ;Fernandez, 1963 ;and National Canners Association, 1966).…”