Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries

: Ma XY, Yang W, Laaksonen O, Nylander M, Kallio H, Yang BR

Publisher: AMER CHEMICAL SOC

: 2017

: Journal of Agricultural and Food Chemistry

: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

: J AGR FOOD CHEM

: 65

: 45

: 9871

: 9879

: 9

: 0021-8561

: 1520-5118

DOI: https://doi.org/10.1021/acs.jafc.7b04156

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.