Sensory and Hedonic Characteristics of Juice of Sea Buckthorn (Hippophae rhamnoides L.) Origins and Hybrids

LWT

Volumn 34, Issue 2, 2001, Pages 102-110

  Tang, Xurong ^a   Kälviäinen, Niina ^a   Tuorila, Hely ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Astringency; Sea buckthorn; Sensory evaluation; Sourness; Sweetness

Indexed keywords

EID: 0035558160     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0751     Document Type: Article

References (34)

1. ARNOLD R. A., NOBLE A. C. Bitterness and astringency of phenolics in a model wine solution. American Journal of Enology and Viticulture. 29:1978;150-152.
2. BEVERIDGE T., LI T. S. C., OOMAH B. D., SMITH A. Sea buckthorn products: Manufacture and composition. Journal of Agricultural and Food Chemistry. 47:1999;3480-3488.
3. BURTON W. G. Postharvest physiology of food crops. 1982;Longman, New York.
4. CARDELLO A. V. The role of the human senses in food acceptance. MEISELMAN H. L., MACFIE H. J. H. Food Choice, Acceptance and Consumption. 1996;1-82 Blackie, London.
5. GUINARD J. X., CLIFF M. Descriptive analysis of Pinot noir wines from Carneros, Napa, and Sonoma. American Journal of Enology and Viticulture. 38:1987;211-215.
6. HÄKKINEN S., KOKKO H., KÄRENLAMPI S., PAASISALO S. Sugars and organic acids in clones and cultivars of arctic bramble and hybrid. Sensory evaluation of juices and jellies. Agricultural Science in Finland. 4:1995;385-395.
7. HASLAM E., LILLEY T. H. Natural astringency in food stuffs - a molecular interaction. Critical Review of Food Science and Nutrition. 27:1988;1-40.
8. HARRISON R. E., MUIR D. D., HUNTER E. A. Genotypic effects on sensory profiles of drinks made from juice of red raspberries (Rubus idaeus L.). Food Research International. 4:1998;303-309.
9. HARTWIG P., MCDANIEL M. R. Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels. Journal of Food Science. 60:1995;384-388.
10. ISHIKAWA T., NOBLE A. C. Temporal perception of astringency and sweetness in red wine. Food Quality and Preference. 6:1995;27-33.
11. ISO 8586-1, Sensory analysis - General guidance for the selection, training and monitoring of assessors, International Standard, First edition, 1993 E.
12. LAING D. G., JINKS A. Flavour perception mechanisms. Trends in Food Science & Technology. 7:1996;387-389.
13. LANGE E., KLEIN G., GERBER J., BAUER F., FETKENHAUER W., SIEVERT B. A. Procedure for manufacturing semi-finished sea buckthorn products. Food Science and Technology. 25:1991;5T30.
14. LEA A. G. H. Bitterness and astringency: the procyanidins of fermented apple ciders. ROUSEFF R. L. Bitterness in Food and Beverages. 1990;123-143 Elsevier, Amsterdam.
15. LEE C. B., LAWLESS T. H. Time course of astringent sensations. Chemical Senses. 16:1991;225-238.
16. LU, R. Sea buckthorn - A multipurpose plant species for fragile mountains, ICIMOD Occasional Paper No. 20, 1992.
17. LUCAS F., BELLISLE F. The measurement of food preferences in humans: Do taste-and-spit tests predict consumption? Physiology and Behavior. 39:1987;739-743.
18. MARTENS H., NAES T. Multivariate calibration. 1989;J. Wiley & Sons Ltd, Chichester.
19. MIHELIC F., VAJIC B. Stability of vitamin C in products made from sea buckthorn (Hippophae rhamnoides). Hrana i Ishrana. 10:1969;503-513.
20. NOBLE A. C. Bitterness in wine. Physiology & Behavior. 56:1994;1251-1255.
21. PANGBORN R. M. A critical analysis of sensory responses to sweetness. KOIVISTOINEN P., HYVÖNEN L. Carbohydrate Sweeteners in Foods and Nutrition. 1980;87-110 Academic Press, London.
22. PANGBORN R. M., GUINARD J. X., DAVIS R. G. Regional aroma preferences. Food Quality and Preference. 1:1988;11-19.
23. PELEG H., BODINE K. K., NOBLE A. C. The influence of acid on astringency of alum and phenolic compounds. Chemical Senses. 23:1998;371-378.
24. PELEG H., NOBLE A. C. Perceptual properties of benzoic acid derivatives. Chemical Senses. 20:1995;393-400.
25. PESTRYAKOVA T. A., VYSHEMIRSKII F. A., MATVEEVA E. K., OSTROUMOV L. A. Development of procedure for production of butter with sea buckthorn. Trudy, Vsesoyuznyi Nauchno issledovatel'skii Institut Maslodel'noi i Syrodel'noi Promyshlennosti. 22:1978;29-31.
26. PEYNAUD E., RIBÉREAU-GAYON P. The grape. HULME A. C. The Biochemistry of Fruits and their Products (Food Sciences and Technology). 2:1971;171-205 Academic Press, London and New York.
27. PLINER P. The effects of mere exposure on liking for edible substances. Appetite: Journal of Intake Research. 3:1982;283-290.
28. POLL L. Evaluation of 18 apple varieties for their suitabilities for juice production. Journal of the Science of Food and Agriculture. 32:1981;1081-1090.
29. RUBICO S. M., MCDANIEL M. R. Sensory evaluation of acids by free-choice profiling. Chemical Senses. 17:1992;273-289.
30. TANG X., TIGERSTEDT P. M. A. Variation of physical and chemical characters within an elite sea buckthorn (Hippophae rhamnoides L.) breeding population. Scientia Horticulturae. 88:2001;203-214.
31. THOMAS C. J. C., LAWLESS H. T. Astringent subqualities in acids. Chemical Senses. 20:1995;593-600.
32. TUORILA-OLLIKAINEN H., MAHLAMÄKI-KULTANEN S., KURKELA R. Relative importance of color, fruity flavor and sweetness in the overall liking of soft drinks. Journal of Food Science. 49:1984;1598-1600.
33. WOLD S., MARTENS H., WOLD H. The multivariate calibration problem in chemistry solved by the PLS method. RUHE A., KA GSTRÖM B. Proceedings of the Conference on Matrix Pencils, March 1982, Lecture Notes in Mathematics. 1982;286-293 Springer Verlag, Heidelberg.
34. YAO Y. Genetic diversity, evolution and domestication in sea buckthorn (Hippophae rhamnoides L.) PhD dissertation. 1994;University of Helsinki.