title: Relation of sensory perception with chemical composition of bioprocessed lingonberry.
abstract: The impact of bioprocessing on lingonberry flavour was studied by sensory evaluation and chemical analysis (organic acids, mannitol, phenolic compounds, sugars and volatile compounds). Bioprocessing of lingonberries with enzymes, lactic acid bacteria (LAB) or yeast, or their combination (excluding pure LAB fermentation) affected their perceived flavour and chemical composition. Sweetness was associated especially with enzyme treatment but also with enzyme+LAB treatment. Yeast fermentation caused significant changes in volatile aroma compounds and perceived flavour, whereas minor changes were detected in LAB or enzyme-treated berries. Increased concentration of organic acids, ethanol and some phenolic acids correlated with perceived fermented odour/flavour in yeast fermentations, in which increase in benzoic acid level was significant. In enzymatic treatment decreasing anthocyanins correlated well with decreased perceived colour intensity. Enzyme treatment is a potential tool to decrease naturally acidic flavour of lingonberry. Fermentation, especially with yeast, could be an interesting new approach to increase the content of natural preservatives, such as antimicrobial benzoic acid.
authors.affiliation: VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland.
authors.forename: Kaarina
authors.initials: K
authors.lastname: Viljanen
authors.affiliation: VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland.
authors.forename: Raija-Liisa
authors.initials: RL
authors.lastname: Heiniö
authors.affiliation: VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland.
authors.forename: Riikka
authors.initials: R
authors.lastname: Juvonen
authors.affiliation: VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland.
authors.forename: Tuija
authors.initials: T
authors.lastname: Kössö
authors.affiliation: VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland. Electronic address: Riitta.puupponen-pimia@vtt.fi.
authors.forename: Riitta
authors.initials: R
authors.lastname: Puupponen-Pimiä
mesh_terms: D005285:Fermentation; D009812:Odorants / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D029801:Vaccinium vitis-idaea / Q000737:chemistry*
chemical_list: D010636:Phenols
keywords: Enzyme; Fermentation; Flavour; Lingonberry; SPME–GC/MS; Sensory