乙基 β-D-吡喃葡萄糖苷的感官特性及其对沙棘（Hippophaë rhamnoides L.）品质的贡献。

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

机构信息

Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.

Laboratory of Separation Technology, Lappeenranta University of Technology, FI-53850 Lappeenranta, Finland.

出版信息

Food Chem. 2017 Oct 15;233:263-272. doi: 10.1016/j.foodchem.2017.04.073. Epub 2017 Apr 13.

DOI:10.1016/j.foodchem.2017.04.073

PMID:28530574

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.

摘要

研究了乙基-β-D-吡喃葡萄糖苷（EG）对沙棘（ Hippophaë rhamnoides ssp. rhamnoides ）感官特性的贡献。在所研究的沙棘中，天然存在的 EG 含量在 0.6 至 19.8g/L 之间。纯 EG 在水溶液中的味觉阈值估计为 1.1±1.3g/L，而 5.0g/L 的超阈值 EG 水溶液主要被感知为苦味。在含糖酸的水溶液中，酸是酸味和涩味的主要贡献者，而添加的 EG 或糖对整体感官特性几乎没有影响。EG 的添加增加了沙棘汁的苦味。果汁的感官特征主要由与苹果酸含量相关的强烈酸味主导。果汁的苦味与 EG 含量以及 EG/酸和 EG/糖的比值有关。在选择用于工业加工的原料时，应考虑 EG 的含量。