The aim of this study was to investigate sugars, organic acids, flavonol glycosides (FGs), proanthocyanidins and volatiles as flavour compounds in sea buckthorn (SB) berries of five cultivars and to predict the sensory properties of berries. The profiles of flavour compounds in SB berries varied significantly among the cultivars. Total proanthocyanidins and FGs were highest in ‘Pertsik’ and ‘Raisa’, respectively. Total volatiles were highest in ‘Vorobyevskaya’ and lowest in ‘Raisa’. A previously established PLS model was used to predict the sensory properties of SB berries based on the non‐volatile flavour compounds. The mouth‐drying astringency can be predicted the most reliably, which has the highest regression coefficients with quinic acid, isorhamnetin‐3‐O‐sophoroside‐7‐O‐rhamnoside and total proanthocyanidins. Bitterness cannot be predicted using the model. ‘Pertsik’ berries were predicted to be more mouth‐drying astringency and sour than those of ‘Raisa’. The research supports the cultivar selection in cultivation and industry of SB berries.

中文翻译：

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沙棘浆果中风味成分的分析和感官特性的预测

这项研究的目的是研究糖，有机酸，黄酮醇苷（FGs），原花青素和挥发物作为五个品种沙棘（SB）浆果中的风味化合物，并预测浆果的感官特性。SB浆果中风味化合物的特性在不同品种之间差异很大。原花青素和FG的总含量分别在“ Pertsik”和“ Raisa”中最高。总挥发物在“ Vorobyevskaya”中最高，在“ Raisa”中最低。先前建立的PLS模型用于基于非挥发性风味剂化合物预测SB浆果的感官特性。口干燥涩味能够最可靠地预测，其具有与奎尼酸最高回归系数，异鼠李素-3- ö -sophoroside -7- ö鼠李糖苷和原花青素总量。无法使用该模型预测苦味。据预测，“ Pertsik”浆果比“ Raisa”浆果具有更多的口干涩味和酸味。该研究为SB浆果的栽培和工业中的品种选择提供了支持。