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Using of Multivariate Analysis for Evaluation of Lactic Acid Fermented Cabbage Juices

J. Karovičová, Z. Kohajdová, and E. Hybenová

Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-812 37 Bratislava

 

E-mail: karovicovaj@chtf.stuba.sk

Received: 2 November 2001

Abstract: The lactic acid fermented cabbage juices were inoculated by Lactobacillus plantarum 92H at concentration 2.2 × 108 CFU cm−3 of juice. At the end of fermentation, the samples contained 14.49 g kg−1 of organic acids and 27.30 mg kg−1 of nitrates. The organic acids (expressed as lactic, acetic, and citric acids) were determined by capillary isotachophoresis. The suitable colour for juices was light-orange with medial turbidity. In the 72—96 h of fermentation, the juices had the most harmonic taste and flavour. From the correlation analysis it resulted that the highest values of correlation coefficients are between total acidity and pH (−0.98) and at the assessment of taste descriptors of juices, the highest correlation between sweet and acid (−0.97) was found. Principal component analysis reduced 15 sensory descriptors to 3 independent variables, which accounted for 79.80 % of total variance and 6 analytical descriptors, which accounted for 87.10 % of total variance.

Full paper in Portable Document Format: 564a267.pdf

 

Chemical Papers 56 (4) 267–274 (2002)

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