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Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.)




TekijätMa Xueying, Laaksonen Oskar, Heinonen Jari, Sainio Tuomo, Kallio Heikki, Yang Baoru

KustantajaELSEVIER SCI LTD

Julkaisuvuosi2017

JournalFood Chemistry

Tietokannassa oleva lehden nimiFOOD CHEMISTRY

Lehden akronyymiFOOD CHEM

Vuosikerta233

Aloitussivu263

Lopetussivu272

Sivujen määrä10

ISSN0308-8146

eISSN1873-7072

DOIhttps://doi.org/10.1016/j.foodchem.2017.04.073


Tiivistelmä
The contribution of ethyl beta-D-glucopyranoside (EG) to sensory profile of sea buckthorn (Hippophae rhamnoides ssp. rhamnoides) was studied. The content of natural existing EG varied between 0.6 and 19.8 g/L in the sea buckthorn studied. The taste threshold of pure EG was estimated in water solution as 1.1 +/- 1.3 g/L, and the suprathreshold aqueous EG solution (5.0 g/L) was perceived mainly as bitter. In aqueous sugar acid mixtures, acids were the major contributors to sourness and astringency, whereas the added EG or sugars showed little impact on the overall sensory profile. EG addition increased the bitterness of sea buckthorn juice. The sensory profiles of the juices were dominated by intense sourness correlating with the malic acid content. The bitterness of the juices correlated with the EG content as well as the ratios EG/acids and EG/sugars. EG content shall be considered when selecting raw materials for industrial processing. (C) 2017 Elsevier Ltd. All rights reserved.



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