Composition of Organic Acids in Pickles and Behavior of Volatile Fatty Acids in"Yamagobozuke" added with Sorbic Acid during Storage

Abstract

The composition of organic acids in pickles were determined by gas chromatography as their butylesters. The organic acids detected were as follows; formic, acetic, n-butyric, iso-valeric, n-valeric, iso-caproic, n-caproic, lactic, glycolic, caprylic, levulinic, oxalic, succinic (fumaric), malic, pyroglutamic and citric acids.
In addition, the behavior of the volatile fatty acids in "Yamagobo-shoyuzuke" and "Yamagobo-misozuke" added with sorbic acid were investigated during storage. The content of acetic acid in unpasteurized ones increased rapidly. The content of sorbic acid decreased with the resultant increase of that of 4-hexenoic acid tentatively identified, which was derived from sorbic acid.