Photo of Raija-Liisa Heiniö

Raija-Liisa Heiniö

PhD, Principal Research Scientist

1984 …2019
If you made any changes in Pure these will be visible here soon.

Personal profile

Research interests

Principal Scientist at VTT Technical Research Centre of Finland Ltd. I have 36 years of experience in various research themes related to sensory science. My research is largely focused on flavour design of food by (bio)processing, by relating sensory perception to instrumental data by statistical multivariate techniques. I have published nearly 50 peer-reviewed articles and 10 book chapters, mainly on sensory research. In addition to having numerous training courses and scientific presentations, I have been external examiner and opponent of thesis. I have participated in several EU research projects since FP2 as well as Nordic and national projects as a coordinator or WP leader. My international network on sensory science since 1989 is wide, e.g. through European Sensory network ESN (chair 2002-2005, vice chair 2000-2001) and Nordic Workshops in Sensory Science.

Education/Academic qualification

Life sciences, Doctorate

Fingerprint Dive into the research topics where Raija-Liisa Heiniö is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 12 Similar Profiles
flavor Agriculture & Biology
rye Agriculture & Biology
sensory properties Agriculture & Biology
oats Agriculture & Biology
bran Agriculture & Biology
Flavors Chemical Compounds
texture Agriculture & Biology
Bread Medicine & Life Sciences

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output 1984 2019

Weissella confusa
starter cultures
2 Citations (Scopus)

Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification

Sipponen, M. H., Mäkinen, O. E., Rommi, K., Heiniö, R-L., Holopainen-Mantila, U., Hokkanen, S., Hakala, T. K. & Nordlund, E., 2018, In : European Food Research and Technology. 244, 1, p. 19-29 11 p.

Research output: Contribution to journalArticleScientificpeer-review

Carbon Dioxide
3 Citations (Scopus)

Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers

Gibson, B., Aumala, V., Heiniö, R-L., Mikkelson, A. & Honkapää, K., 2018, In : Journal of Cereal Science. 83, p. 130-138 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Aging of materials
3 Citations (Scopus)
Open Access
Plant Cells
Vaccinium vitis-idaea
5 Citations (Scopus)

Do rye product structure, product perceptions and oral processing modulate satiety?

Pentikäinen, S., Sözer, N., Närväinen, J., Sipilä, K., Alam, S., Heiniö, R., Paananen, J., Poutanen, K. & Kolehmainen, M., 1 Sep 2017, In : Food Quality and Preference. 60, p. 178-187 10 p.

Research output: Contribution to journalArticleScientificpeer-review

rye products