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

- The taste profile and threshold of ethyl β-d-glucopyranoside (EG) was studied.
- Suprathreshold concentration of EG in water was perceived as bitter.
- The content of EG contributes to bitterness of sea buckthorn juice.
- High contents of EG and fruit acids decrease consumer liking of sea buckthorn.
- The results provide guidance for cultivation and processing of sea buckthorn.

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 19.8 g/L in the sea buckthorn studied. The taste threshold of pure EG was estimated in water solution as 1.1 ± 1.3 g/L, and the suprathreshold aqueous EG solution (5.0 g/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.