An insight into the association between volatile and other active components of sea buckthorn berries in barren soils of western China

Eight sea buckthorn samples growing in western China were comprehensively studied. The contents of terpenoids in Hippophae gyantsensis accounted for 24.83%. The volatile compound contents of Hippophae neurocarpa and Hippophae rhamnoides subsp. turkestanica reached more than 55 mg/kg. Furthermore, the lightly spiced refreshing scent of Hippophae neurocarpa was attributed to the presence of 1-octen-3-ol, isovaleraldehyde, 2-nonenal and styrene. And Hippophae gyantsensis had a fresher aroma due to its rich terpenoids, such as caryophyllene and humulene. These made it possible for them to be processed into essential oils. Similarly, Hippophae rhamnoides subsp. yunnanensis may be more suitable for the development and utilization of antioxidants due to its high level of polyphenols and flavonoids. And Hippophae rhamnoides subsp. turkestanica can be used to produce juice and fruit powder. The potential relationship between volatile and major nonvolatile compounds was preliminarily explored by partial least squares regression and the results indicated that fructose and glucose were mainly in connection with terpenoids. Polyphenols, flavonoids, malic acid and inositol may reduce the volatility of volatiles. Therefore, the volatile compound contents of Hippophae rhamnoides subsp. yunnanensis were less than 20 mg/kg.