A4 Refereed article in a conference publication
Chapter 10 – Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data
Authors: Laaksonen O A, Ahola J K, Sandell M A
Editors: Vicente Ferreira, Ricardo Lopez
Conference name: Weurman Flavour Research Symposium
Publication year: 2014
Book title : Flavour Science - Proceedings from XIII Weurman Flavour Research Symposium
First page : 61
Last page: 64
ISBN: 978-0-12-398549-1
DOI: https://doi.org/10.1016/B978-0-12-398549-1.00010-6
This study characterized the sensory properties in sensory laboratory and selected chemical compounds contributing to the pleasantness of cold-pressed bilberry and crowberry juices. We found a strong correlation between sourness, acids, and the liking of samples. Moreover, bilberry juices were more pleasant than crowberry juices. Many phenolic compounds correlated either with rough or with soft astringency. Sourness is very important for berry liking and for masking astringency and bitterness of phenolic extracts.
