Refereed article in conference proceedings (A4)
Chapter 110 – The Role of Ethyl-β-D-Glucoside in the Pleasantness of Sea Buckthorn Juice
List of Authors: Sandell M A, Laaksonen O A, Puputti S, Kallio H P, Yang B
Editors: Vicente Ferreira, Ricardo Lopez
Conference name: Proceedings from XIII Weurman Flavour Research Symposium
Publication year: 2014
Book title *: Flavour Science - Proceedings from XIII Weurman Flavour Research Symposium
Start page: 601
End page: 605
Number of pages: 5
ISBN: 978-0-12-398549-1
DOI: http://dx.doi.org/10.1016/B978-0-12-398549-1.00110-0
Sea buckthorn contains various alkylated sugars. This study characterizes the effect of ethyl-β-D-glucoside on sensory properties and the pleasantness of cold-pressed sea buckthorn juice. The content of ethyl- β-D-glucoside was high in the over-ripe juice, which was simultaneously significantly bitter and had low liking ratings. Higher sugar/acid ratio combined with the lower content of ethyl-β-D-glucoside seems to contribute to the higher pleasantness of juice. Moreover, glucose may reduce the bitterness of the juice.
