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.