Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp

doi:10.7506/spkx1002-6630-20230426-256

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (4): 164-170.doi: 10.7506/spkx1002-6630-20230426-256

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Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp

REN Jingnan, JIA Xiao, ZHANG Zhifeng, WU Kangning, FAN Gang, LI Mingzhe, MA Youli, MA Xueli, SHAO Yalong, LIU Chunhai, WAN Xu, CHEN Yang, ZHAO Shiliang

(1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Ningxia Huaxinda Health Technology Co. Ltd., Yinchuan 750499, China; 3. Ningxia Lingxi Wanxiang Health Industry Development Co. Ltd., Yinchuan 751400, China)

Online:2024-02-25 Published:2024-03-11

Abstract

Abstract: Identification of odor compounds in fresh sea buckthorn juice (FSBJ) and pulp (SBP) was performed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A total of 39 and 36 odor compounds were identified in FSBJ and SBP, respectively. Further findings revealed 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 contents of ester compounds contributing to the fruity odor were significantly reduced in SBP after pasteurization. Sensory evaluation and electronic tongue analysis revealed that the sweetness and overall taste of SBP were superior to those of FSBJ. The contents of vitamin C and total flavonoids were significantly lower in SBP than in FSBJ, indicating that pasteurization reduces the nutritional quality of FSBJ. The results of the study can provide theoretical references for the 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

REN Jingnan, JIA Xiao, ZHANG Zhifeng, WU Kangning, FAN Gang, LI Mingzhe, MA Youli, MA Xueli, SHAO Yalong, LIU Chunhai, WAN Xu, CHEN Yang, ZHAO Shiliang. Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp[J]. FOOD SCIENCE, 2024, 45(4): 164-170.

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Analysis of Flavor and Nutritional Quality of Fresh Sea Buckthorn Juice and Pulp

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