Sea buckthorn (Hippophaë rhamnoides L., SB), as a multi-functional plant, is widely grown in Asia, Europe and Canada. The berries and leaves of SB contain a diverse array of health-supporting phytochemicals, which are also related to the sensory qualities of berry and berry products. This review summarizes the biologically active key-compounds of the berries and leaves of SB, their health-promoting effects, as well as the contributions to the sensory quality of the berries. The target compounds consist of sugars, sugar derivatives, organic acids, phenolic compounds and lipophilic compounds (mainly carotenoids and tocopherols), which play an important role in anti-inflammatory and antioxidant functions, as well as in metabolic health. In addition, these compounds contribute to the orosensory qualities of SB berries, which are closely related to consumer acceptance and preference of the products. Studies regarding the bioavailability of the compounds and the influence of the processing conditions are also part of this review. Finally, the role of the sensory properties is emphasized in the development of SB products to increase utilization of the berry as a common meal component and to obtain value-added products to support human health.

Soluble sugars, malic acid, and ascorbic acid in 17 apple cultivars (Malus domestica Borkh.) and three wild forms (M. pumila ‘Saiwaihong’, M. prunifolia (Willd.) Borkh. and M. micromalus Makino) from three major apple cultivation regions in China were quantified using gas chromatography equipped with flame ionization detector (GC-FID). Fructose was the most abundant sugar, followed by sucrose, glucose, and sorbitol. Wild apples contain more sorbitol and less sucrose and were significantly more acidic than cultivated fruits. The total sugar content varied from 110 to 160 mg/g fresh fruits, total acid content from 2 to 6 mg/g, with a strong influence of genetic background and growth location. Overall, ‘Gala’, ‘Xiali’, ‘Liuyuehong’, ‘Lihong’, ‘Starking Delicious’, and ‘Starkrimson’ were characterized by higher sugar/acid ratio indicating sweeter taste compared to other cultivars. The wild apples had the highest content of ascorbic acid (0.6–0.96 mg/g). Compared to other cultivars, ‘Zhongqiuwang’, ‘Qinguan’, and ‘Nagafu No. 2′ were richer in ascorbic acid. The ascorbic acid content in the commercial cultivars was highly dependent on growth location. The content of malic acid and sucrose positively correlated to altitude, and that of glucose negatively. Malic acid positively correlated with ascorbic acid and sucrose, glucose content with ascorbic acid.

Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by European and Asian consumers, are scarce. An online questionnaire was organized in Finland (n = 381; 83.7% Finnish) focusing on the liking and familiarity of oat products, followed by sensory tests in Finland (n = 65 and n = 73) and China (n = 103) using the Check-All-That-Apply method and hedonic ratings. A questionnaire revealed that the Finnish consumers rated the pleasantness and familiarity of several oat product categories, such as breads and porridges, higher compared to participants of other ethnicities. Sensory tests showed both similarities, e.g., porridges were described as “natural”, “healthy” and “oat-like”, and differences between countries, e.g., sweet biscuits, were described as “crispy” and “hard” by Finnish consumers and “strange” and “musty” by Chinese consumers. Sweet products were unanimously preferred. The ethnicity had an important role affecting the rating of pleasantness and familiarity of oat product categories, whereas food neophobia and health interest status also had an influence. The proved healthiness of oats was a crucial factor affecting the choices of consumers and their acceptance in both countries.