« Previous AbstractRemoval of organic matter from a variety of water matrices by UV photolysis and UV/H2O2 method    Next Abstract[Psychological methods in the evaluation of neurotoxic effects of organic solvents] »

Food Chem

Title:		Relation of sensory perception with chemical composition of bioprocessed lingonberry
Author(s):		Viljanen K; Heinio RL; Juvonen R; Kosso T; Puupponen-Pimia R;
Address:		"VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland. VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland. Electronic address: Riitta.puupponen-pimia@vtt.fi"
Journal Title:		Food Chem
Year:		2014
Volume:		20140214
Issue:
Page Number:		148 - 156
DOI:		10.1016/j.foodchem.2014.02.030
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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"
Keywords:		Fermentation Odorants/*analysis Phenols/*analysis Vaccinium vitis-idaea/*chemistry Enzyme Flavour Lingonberry Spme-gc/ms Sensory;
Notes:		"MedlineViljanen, Kaarina Heinio, Raija-Liisa Juvonen, Riikka Kosso, Tuija Puupponen-Pimia, Riitta eng Research Support, Non-U.S. Gov't England 2014/04/01 Food Chem. 2014 Aug 15; 157:148-56. doi: 10.1016/j.foodchem.2014.02.030. Epub 2014 Feb 14"