Comprehensive evaluation of quality attributes of commercial sauerkraut and pickled chili pepper

This study evaluated the quality attributes of commercial Paocai products, including sauerkraut and pickled chili pepper. In total, 15 brands of sauerkraut and 15 brands of pickled chili pepper were analyzed for physicochemical properties, microbial communities, and flavor profiles. Significant differences (p < .05) were observed in total acidity among brands. The nitrite content in all samples (0.99 ± 0.76 mg/kg) complied with the national limit standard. The low microbial counts detected in all products may be attributable to sterilization during industrial processing. The content of total organic acids differed significantly (p < .05) across brands. A total of 128 aroma compounds were identified in the samples, with acids representing the most abundant volatile group. Principal component analysis revealed clear separations among brands, while orthogonal partial least squares discriminant analysis suggested differences related to raw material sources. These findings provide guidance for the industrial-scale production of high-quality Paocai.