The organic acid, dissociative flavors and volatile flavors of cabbage-based sauerkraut were studied by amino acid auto-analysis, HPLC and GC-MS.

• 利用高效液相色谱法、氨基酸自动分析仪法及气相色谱质谱法等方法；对未发酵和自然发酵泡卷心菜汁中的有机酸、游离和挥发性风味物质进行了分析.