The aroma of the fruit of sea buckthorn, Hippophae rhamnoides, L.

Timo Hirvi (Corresponding Author), Erkki Honkanen

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)


Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl andcis-3-hexen-1-y1 esters. The most important compounds were ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, 3-methylbutanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate. The concentrations of terpenes and aromatic compounds were surprising low.

Original languageEnglish
Pages (from-to)387-388
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Issue number5
Publication statusPublished - 1984
MoE publication typeA1 Journal article-refereed


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