Photo of Raija-Liisa Heiniö

Raija-Liisa Heiniö

PhD, Principal Research Scientist

1984 …2019
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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

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  • 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

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Research Output 1984 2019

crackers
Weissella confusa
Starters
starter cultures
Viscosity
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

Tenebrio
Gryllidae
Flavors
Carbon Dioxide
Chitin
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

Beer
beers
Aldehydes
aldehydes
Aging of materials
3 Citations (Scopus)
Open Access
Plant Cells
Food
Vaccinium vitis-idaea
Fruit
Hydrolysis
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
Mastication
satiety
mouth
mastication