Sensory and hedonic characteristics of juice of sea buckthorn (Hippophae rhamnoides L.) origins and hybrids

Juices of six sea buckthorn (Hippophae rhamnoides L., tyrni in Finnish: San ddorn in German) elite genotypes, representing different origins or hybrids , were evaluated for concentrations of chemical constituents, sensory attri butes, and overall pleasantness with or without addition of sugar. The suga r (glucose + fructose) concentrations ranged from 0.37 to 4.58 g per 100 g berries, while titratable acidity as citric acid varied from 2.36 to 4.66 g per 100 g berries. The juices were characterized by astringency, sourness and bitterness. These three attributes were highly intercorrelated and diff ered significantly among samples. Subjects preferred a red colour. but colo ur and intensity of aroma only weakly affected pleasantness ratings. Sweetn ess had strong positive effects on juice pleasantness. Sweetening with 6.5 % of sucrose improved juice pleasantness markedly. Hybrids were generally r ated more pleasant than non-hybrid samples. Hybrid Fin x Sib (subspecies rh amnoides x subspecies mongolica) gave the most acceptable juice. Of all che mical data, titratable acidity was significantly correlated with the intens ities of astringency, sourness and, negatively, with sweetness. Sugar:acid ratio was better associated with juice pleasantness than sugar alone. (C) 2 001 Academic Press.