| Abstract
| - The sensory quality and chemical constituents of juices from seven sea buckthorn (Hippophaërhamnoides L.) varieties were studied in two consecutive seasons. The juices were generally describedas sour and astringent, with low sweetness and fruity flavor. The differences in sensory quality aswell as in chemical composition between samples and years were significant (p< 0.05) in mostparameters studied. The Chuiskaya variety was described as the sweetest, with the strongest fruityflavor, whereas the varieties Avgustinka, Botanicheskaya, Trofimovskaya, and Raisa were the sourestand most astringent. Total sugar (fructose and glucose) varied from 1.9 to 7.1 g/100 mL in juice,total acid (malic and quinic acids) from 3.1 to 5.1 g/100 mL, vitamin C from 29 to 176 mg/100 mL,and pulp oil from 0.7 to 3.6%. The soluble solids were between 7.4 and 12.6, the pH between 2.7and 2.9, and the titrable acidity between 2.0 and 3.7. The redness was highest on Avgustinka andRaisa, but there were no differences in yellowness. Total sugar and the sugar/acid ratio correlatedpositively with sweetness and negatively with sourness and astringency, whereas total acid and titrableacidity correlated positively with sourness and astringency and negatively with sweetness. Keywords: Hippophaë rhamnoides; varieties; sensory quality; sugars; organic acids; vitamin C; pulpoil; color
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