Refereed journal article or data article (A1)
Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.)
List of Authors: Ma Xueying, Laaksonen Oskar, Heinonen Jari, Sainio Tuomo, Kallio Heikki, Yang Baoru
Publisher: ELSEVIER SCI LTD
Publication year: 2017
Journal: Food Chemistry
Journal name in source: FOOD CHEMISTRY
Journal acronym: FOOD CHEM
Volume number: 233
Start page: 263
End page: 272
Number of pages: 10
ISSN: 0308-8146
eISSN: 1873-7072
DOI: http://dx.doi.org/10.1016/j.foodchem.2017.04.073
Abstract
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.
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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