Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile 1 glucosinolate hydrolysis compounds of sauerkrauts 2 3 E. Peñas 1 , J.M. Pihlava 2 , C. Vidal-Valverde 1 and J. Frias 1 * 4 5 1 Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006, 6 Madrid, Spain. 7 8 2 MTT Agrifood Research Finland, Food Research, Jokioinen FIN-...