Flavor and nutritional quality analysis of fresh sea buckthorn juice and sea buckthorn pulp

Abstract

Abstract: Identification of odor compounds in fresh sea buckthorn juice (FSBJ) and sea buckthorn pulp (SBP) was performed by gas chromatography-mass spectrometry-olfactometer (GC-MS-O). A total of 39 and 36 odor compounds were identified in FSBJ and SBP, respectively. Further found that ethyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, and 3-methylbutyl 3-methylbutanoate had high flavor dilution (FD) factors and were identified as the key odor compounds in FSBJ. In addition, the content of fruity esters odor compounds was significantly reduced in SBP after pasteurization. Taste sensory evaluation and electronic tongue analysis revealed that the sweetness and overall taste of SBP was superior to that of FSBJ. The content of vitamin C and total flavonoids in sea buckthorn pulp was significantly lower compared to FSBJ, indicating that pasteurization reduces the nutritional quality of FSBJ. The results of the study can provide theoretical references for flavor and nutritional quality optimization of sea buckthorn products.

Key words: sea buckthorn, odor compounds, flavor dilution factor, electronic tongue, vitamin C

CLC Number:

TS255.44

Xiao JIA Gang Fan. Flavor and nutritional quality analysis of fresh sea buckthorn juice and sea buckthorn pulp[J]. FOOD SCIENCE, 0, (): 0-0.

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