A1 Refereed original research article in a scientific journal
Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries
Authors: Ma XY, Yang W, Laaksonen O, Nylander M, Kallio H, Yang BR
Publisher: AMER CHEMICAL SOC
Publication year: 2017
Journal: Journal of Agricultural and Food Chemistry
Journal name in source: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Journal acronym: J AGR FOOD CHEM
Volume: 65
Issue: 45
First page : 9871
Last page: 9879
Number of pages: 9
ISSN: 0021-8561
eISSN: 1520-5118
DOI: https://doi.org/10.1021/acs.jafc.7b04156(external)
Abstract
Sensory profile, flavonols, proanthocyanidins, sugars, and organic acids were investigated in purees of six sea buckthorn (Hippophae rhamnoides) cultivars. The sensory profiles of the purees were dominated by intense sourness followed by astringency and bitterness due to 'the high content of malic acid. Malic acid and isorhamnetin glycosides, especially isorhamnetin-3-O-sophoroside-7-O-rhamnoside, had close association with the astringent attributes in the different purees, whereas some of the known astringent compounds such as proanthocyanidin dimers and trimers or quercetin glycosides, had less impact. Moreover, the ratios between contents of acids and phenolic compounds were more important predictors of bitterness than the individual variables alone. Astringency and bitterness are important sensory factors for the consumer acceptance of sea buckthorn products. The current study provides new knowledge on the correlations between sensory properties and composition and supports industrial utilization of the sea buckthorn berries.
Sensory profile, flavonols, proanthocyanidins, sugars, and organic acids were investigated in purees of six sea buckthorn (Hippophae rhamnoides) cultivars. The sensory profiles of the purees were dominated by intense sourness followed by astringency and bitterness due to 'the high content of malic acid. Malic acid and isorhamnetin glycosides, especially isorhamnetin-3-O-sophoroside-7-O-rhamnoside, had close association with the astringent attributes in the different purees, whereas some of the known astringent compounds such as proanthocyanidin dimers and trimers or quercetin glycosides, had less impact. Moreover, the ratios between contents of acids and phenolic compounds were more important predictors of bitterness than the individual variables alone. Astringency and bitterness are important sensory factors for the consumer acceptance of sea buckthorn products. The current study provides new knowledge on the correlations between sensory properties and composition and supports industrial utilization of the sea buckthorn berries.
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