Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.)

Xueying Ma¹, Oskar Laaksonen², Jari Heinonen³, Tuomo Sainio⁴, Heikki Kallio⁵, Baoru Yang⁶

Affiliations

¹ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: xueying.ma@utu.fi.
² Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: osanla@utu.fi.
³ Laboratory of Separation Technology, Lappeenranta University of Technology, FI-53850 Lappeenranta, Finland. Electronic address: Jari.Heinonen@lut.fi.
⁴ Laboratory of Separation Technology, Lappeenranta University of Technology, FI-53850 Lappeenranta, Finland. Electronic address: tuomo.sainio@lut.fi.
⁵ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: kallio@utu.fi.
⁶ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China. Electronic address: baoru.yang@utu.fi.

PMID: 28530574
DOI: 10.1016/j.foodchem.2017.04.073

Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.)

Xueying Ma et al. Food Chem. 2017.

. 2017 Oct 15:233:263-272.

doi: 10.1016/j.foodchem.2017.04.073. Epub 2017 Apr 13.

Authors

Xueying Ma¹, Oskar Laaksonen², Jari Heinonen³, Tuomo Sainio⁴, Heikki Kallio⁵, Baoru Yang⁶

Affiliations

¹ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: xueying.ma@utu.fi.
² Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: osanla@utu.fi.
³ Laboratory of Separation Technology, Lappeenranta University of Technology, FI-53850 Lappeenranta, Finland. Electronic address: Jari.Heinonen@lut.fi.
⁴ Laboratory of Separation Technology, Lappeenranta University of Technology, FI-53850 Lappeenranta, Finland. Electronic address: tuomo.sainio@lut.fi.
⁵ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: kallio@utu.fi.
⁶ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China. Electronic address: baoru.yang@utu.fi.

PMID: 28530574
DOI: 10.1016/j.foodchem.2017.04.073

Abstract

The contribution of ethyl β-d-glucopyranoside (EG) to sensory profile of sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) was studied. The content of natural existing EG varied between 0.6 and 19.8g/L in the sea buckthorn studied. The taste threshold of pure EG was estimated in water solution as 1.1±1.3g/L, and the suprathreshold aqueous EG solution (5.0g/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.

Keywords: Bitterness; Ethyl β-d-glucopyranoside; Ethyl β-d-glucopyranoside (PubChem CID: 11127487); Hippophaë rhamnoides; Sea buckthorn; Sensory properties; Taste threshold.

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Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.)

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Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.)

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