# Impact of Selected Yeast Strains on Quality Parameters of Obtained Sauerkraut
## 3 Results and Discussion
### Volatile Compounds  
Chromatographic analysis (HS-SPME-GC-MS) showed the presence of 48 different volatile compounds, mainly alcohols and esters, 13 compounds each. The alcohol content was mainly influenced by the yeast strain added during fermentation. In general, the highest concentrations of total alcohols were observed in sauerkraut fermented with the addition of _Cl. lusitaniae_ Cl6, while the lowest concentrations were associated with _P. fermentatus_ Pf9 (Table 3). Two groups of alcohols were identified on the basis of their formation mechanism: the first group originated from precursors present in the raw material, while the second group was microbiologically produced. Compounds with 'green' odour, such as 1-penten-3-ol, (Z)-3-hexenol, hexanol and 1-nonanol, are formed during the enzymatic oxidation of linoleic and linoleic acids. These compounds are commonly found in various fruits and vegetables, especially when they are cut or crushed during processing [27]. Our research shows that some microorganisms have the ability to enhance the release of these compounds by breaking down the structure of plant tissues through the action of various types of lytic enzymes. \begin{table}
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