The effects of different enzymes, their dosages, and incubation times on juice yield and chemical composition of

lingonberry juice were assessed. Nonvolatile composition including sugars, acids and phenolic compounds

(anthocyanins, hydroxycinnamic acids, flavonols and flavan-3-ols) was analyzed using GC-FID, LC-DAD and LCMS

methods, whereas the volatile compound profile was examined using HS-SPME-GC–MS. Selection of the

enzyme had a significant effect on the juice yield by increasing it from 70% without enzyme treatment up to

81%. Enzymes significantly increased the contents of most of the phenolic compounds in the juices but had little

impact on the contents of sugars and acids. Heat treatment without enzyme addition also significantly affected

the composition. Generally, increasing incubation time increased the contents of various phenolic compounds,

especially flavan-3-ols and hydroxycinnamic acids, whereas the effects of dosage were mostly negligible. Enzyme

treatment increased the contents of volatile compounds, regardless of dosage or incubation time.