文献类型： 外文期刊

作者： Ma, Xueying ¹ ; Yang, Wei ¹ ; Marsol-Vall, Alexis ¹ ; Laaksonen, Oskar ¹ ; Yang, Baoru ¹ ;

作者机构： 1.Univ Turku, Food Chem & Food Dev, Dept Biochem, FI-20014 Turku, Finland

2.Shanxi Acad Agr Sci, Inst Qual Safety Agroprod & Testing Technol, Longcheng St 81, Taiyuan 030031, Shanxi, Peoples R China

关键词： Flavour compounds; Hippophae rhamnoides; predicted sensory properties; sea buckthorn

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2020 年 55 卷 4 期

页码：

收录情况： SCI

摘要： The aim of this study was to investigate sugars, organic acids, flavonol glycosides (FGs), proanthocyanidins and volatiles as flavour compounds in sea buckthorn (SB) berries of five cultivars and to predict the sensory properties of berries. The profiles of flavour compounds in SB berries varied significantly among the cultivars. Total proanthocyanidins and FGs were highest in 'Pertsik' and 'Raisa', respectively. Total volatiles were highest in 'Vorobyevskaya' and lowest in 'Raisa'. A previously established PLS model was used to predict the sensory properties of SB berries based on the non-volatile flavour compounds. The mouth-drying astringency can be predicted the most reliably, which has the highest regression coefficients with quinic acid, isorhamnetin-3-O-sophoroside-7-O-rhamnoside and total proanthocyanidins. Bitterness cannot be predicted using the model. 'Pertsik' berries were predicted to be more mouth-drying astringency and sour than those of 'Raisa'. The research supports the cultivar selection in cultivation and industry of SB berries.