Using of multivariate analysis for evaluation of lactic acid fermented cabbage juices

The lactic acid fermented cabbage juices were inoculated by Lactobacillus plantarum 92H at concentration 2.2 x 10(8) 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.