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… (More)
DOI: 10.1016/j.foodchem.2014.02.030

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