Abstract: In order to explore the relationship of chemical composition with flavor, quality and safety of homemade sauerkraut, the acidity and the contents of total sugar, nitrite, protein and sodium chloride in five naturally fermented sauerkraut samples were determined by acid-alkali titration, direct titration, hydrochloric acid naphthyl ethylenediamine method, Kjeldahl nitrogen method and indirect precipitation titration method, respectively. The results showed that the acidity and the contents of total sugar, nitrate, protein and sodium chloride in five samples ranged from (0.283 ± 0.009)% to (0.891 ± 0.006)%, (3.96 ± 0.09)% to (4.37 ± 0.13)%, (0.167 ± 0.008) mg/kg to (2.67 ± 0.01) mg/kg, (0.0169 ± 0.003)% to (0.0218 ± 0.002)% and (0.412 ± 0.009)% to (0.447 ± 0.01)%, respectively. The differences in acidity and nitrite content may be considered as one of the causes of variations in  flavor, nutrition value and safety.

Key words: sauerkraut, acidity, sugar, nitrite, sodium chloride