Viitteet Helsingin yliopistossa tehtyjen tutkimusten julkaisuihin löytyvät (esim. kirjoittajan nimellä) HY:n tutkimustietokannasta (TUHAT) osoiteesta:


Alla lueteltu aistinvaraisen tutkimuksen laboratorion julkaisut vuosilta 2000 – 2015.


■Deegan KC, Palmujoki I, Isotalo J, Tuorila H. Effective communication of novelty: The case of ripened cheese. Food Qual Pref 2015:40:68-76.

■Joussain P, Bessy M, Faure F, Bellil D, Landis BN, Hugentobler M, Tuorila H, Mustonen S, Vento S, Delphin-Combe F, Krolak-Salmon P, Rouby C, Bensafi M. Application of the European Test of Olfactory Capabilities in patients with olfactory impairment. Eur Arch Oto-Rhino-Laryngol (in press) doi: http//:dx.doi.org/10.1007/s00405-015-3536-6

■Seppä L, Latvala T, Akaichi F, Gil JM, Tuorila H. What are domestic apples worth? Hedonic responses and sensory information as drivers of willingness to pay. Food Qual Pref 2015:43:87-105.

■Tuorila H. From sensory evaluation to sensory and consumer research of food: An autobiographical perspective. Food Qual Pref 2015:40(Part B): 255-262.

■Tuorila H, Peränen K, Uutela A, Jallinoja P. Expectations and experiences of institutional foods among Finnish male conscripts. Food Qual Pref 2015: 43:141-144.


■Deegan KC. A novel pre-treatment for cheese production: Biochemistry, sensory perception and consumer acceptance. EKT series 1656. Department of Food and Environmental Sciences, University of Helsinki. 95p+appendices.Doctoral thesis, https://helda.helsinki.fi/handle/10138/136329

■Deegan KC, Holopainen U, McSweeney P, Alatossava T, Tuorila H. Characterisation of the sensory properties and market positioning of novel reduced-fat cheese. Innovative Food Science and Emerging Technologies 2014:21:169-178.

■Gibson, S., Drewnowski, A., Hill, J., Rabben, A. B., Tuorila, H. & Widström, E. Consensus statement on benefits of low-calorie sweeteners. Nutr Bull, 2014:396-389.

■Knaapila A, Tuorila H. Experiences of environmental odors among self-reported hyperosmics: a pilot study. J Health Psychol 2014:19(7):897-906.

■Nordin S, Tuorila H. Loss of smell and taste: epidemiology and impact on quality of life. In Management of Smell and Taste Disorders, eds. A Welge-Luessen & T Hummel. Thieme Verlag, Stuttgart, 2014:1-8.

■Seppä L. Domestic apple cultivars: Sensory descriptions and consumer responses. EKT series1633. Department of Food and Environmental Sciences, University of Helsinki. 90p+appendices. Doctoral thesis, https://helda.helsinki.fi/handle/10138/44689

■Törnwall O, Silventoinen K, Hiekkalinna T,Perola M, Tuorila H, Kaprio J. Identifying chemosensory preference segments: genetic basis and related eating behavior traits. Appetite 2014:75. 1-10.

■Tuorila H, Recchia A. Sensory perception and other factors affecting consumer choice of olive oil. In Olive Oil Sensory Science, eds E Monteleone, S Langstaff, Wiley-Blackwell, Oxford, 2014: 55-80.


■Deegan KC, Heikintalo N, Ritvanen T, Putkonen T, Rekonen J, McSweeney PLH, Alatossava T, Tuorila H. Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese. Innovative Food Science and Emerging Technologies 2013:19:104-114.

■Seppä L, Peltoniemi A, Tahvonen R, Tuorila H. 2013. Flavour and texture changes in apple cultivars during storage. LWT – Food Sci Technol 2013:54:500-512.

■Seppä L, Railio J, Vehkalahti K, Tahvonen R, Tuorila H. Hedonic responses and individual definitions of an ideal apple as predictors of choice. J Sensory Stud 2013:28: 346-357.

■Torri L, Recchia A, Dinnella C, Naes T, Tuorila H, Monteleone E. Projective mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors. Food Qual Pref 2013:29:6-15.

■Törnwall O. Genetic and environmental influences on chemosensory perception and preferences. EKT series 1613, Department of Food and Environmental Sciences, University of Helsinki, 102p+appendices. Doctoral thesis, http://urn.fi/URN:ISBN:978-952-10-9264-0


■Törnwall O, Silventoinen K, Kaprio J, Tuorila H. Why do some like it hot? Genetic and environmental contributions to the pleasantness of oral pungency. Physiol Behav 2012:107:381-389.

■Seppä L, Railio J, Mononen R, Tahvonen R, Tuorila H. From profiles to practice: communicating the quality of apples to the wider audience through descriptive analysis. LWT – Food Sci Technol 2012:47:46-55.

■Knaapila A, Tuorila H, Vuoksimaa E, Keskitalo-Vuokko K, Rose RJ, Kaprio J, Silventoinen K. Pleasantness of the odor of androstenone as a function of sexual intercourse experience in women and men. Arch Sexual Behav 2012:41:1403-08.

■Mustonen S, Oerlemans P, Tuorila H. Familiarity with and affective responses to foods in 8-11-year-old children: the role of food neophobia and parental education. Appetite 2012:58:777-780.

■Recchia A, Monteleone E, Tuorila H. Responses to extra virgin olive oil in consumers with varying commitment to oils. Food Qual Pref 2012:24:153-161.

■Törnwall O, Silventoinen K, Keskitalo-Vuokko K, Perola M, Kaprio J, Tuorila H. Genetic contribution to sour taste preference. Appetite 2012:58:687-694.


■Dinnella C, Recchia A, Tuorila H, Monteleone E. Individual astringency responsiveness affects the acceptance of phenol-rich foods. Appetite 2011:56: 633-642.

■Jallinoja P, Tuorila H, Ojajärvi A, Bingham C, Uutela A, Absetz P. Conscripts’ attitudes towards health and eating – changes during the military service and associations with eating patterns. Appetite 2011:57:718-721.

■Knaapila A, Silventoinen K, Broms U, Rose RJ, Perola M, Kaprio J, Tuorila HM. Food neophobia in young adults: Genetic architecture and relation to personality, pleasantness and use frequency of foods, and body mass index – a twin study. Behav Genet 2011:41: 512-521.

■Törnwall O, Dinnella C, Keskitalo-Vuokko K, Silventoinen K, Perola M, Monteleone E, Kaprio J, Tuorila H. Astringency perception and heritability among young Finnish twins. Chemosens Percept 2011:4: 134-144


■Deegan K, Koivisto L, Näkkilä J, Hyvönen L, Tuorila H. Application of a sorting procedure to greenhouse-grown cucumbers and tomatoes. LWT – Food Sci Technol 2010:43:393-400.

■Dinnella C, Recchia A, Vincenzi S, Tuorila H, Monteleone E. Temporary modification of salivary protein profile and individual responses to repeated phenolic astringent stimuli. Chem Senses 2010:35:75-85.

■Mustonen S, Tuorila H. Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8-12-year-old children. Food Qual Pref 2010:21:353-360.

■Tuorila H. Taste and food preferences. In Encyclopedia of Perception. Ed. EB Goldstein, SAGE, Thousand Oaks, 2010: 969-973.

■Tuorila H, Mustonen S. Reluctant trying of an unfamiliar food induces negative affection for the food. Appetite 2010:54:418-421.

■Ventanas S, Puolanne E, Tuorila H. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content. Meat Sci 2010:85:410-419

■Ventanas S, Mustonen S, Puolanne E, Tuorila H. Odour and flavour perception in flavoured model systems: influence of sodium chloride, umami compounds and serving temperature. Food Qual Pref 2010:21: 453-462


■Caporale G, Policastro S, Tuorila H, Monteleone E. Hedonic ratings and consumption of school lunch among preschool children. Food Qual Pref 2009:20:482-489.

■Mustonen S, Rantanen R, Tuorila H. Effect of sensory education on school children’s food perception: a 2-year follow-up study. Food Qual Pref 2009:20:230-240.

■Tuorila H, Monteleone E. Sensory food science in the changing society: opportunities, needs, and challenges. Trends in Food Sci Technol 2009:20:54-62.


■Ferdenzi C, Mustonen S, Tuorila H, Schaal B. Children’s awareness and uses of odour cues in everyday life: a Finland-France comparison. Chemosensory Perception 2008:1:190-198.

■Keskitalo K. A matter of taste : genetic and environmental influences on responses to sweetness. Publications of the National Public Health Institute A5/2008. Department of Food Technology, University of Helsinki, 77p. + appendices. Doctoral thesis, http://urn.fi/URN:ISBN:978-951-740-782-3

■Keskitalo K, Tuorila H, Spector TD, Cherkas LF, Knaapila A, Kaprio J, Silventoinen K, Perola M. Three-factor eating questionnaire, body mass index, and responses to sweet and salty fatty foods: a twin study of genetic and environmental associations. Am J Clin Nutr 2008:88: 263-271.

■Keskitalo K, Silventoinen K, Tuorila H, Perola M, Pietiläinen KH, Rissanen A, Kaprio J. Genetic and environmental contributions to food use patterns of young adult twins. Physiol Behav 2008:93:235-42.

■Knaapila A. Genetic and environmental influences on human responses to odors. Publications of the National Public Health Institute A19/2008. Department of Food Technology, University of Helsinki , 80p. + appendices. Doctoral thesis, http://urn.fi/URN:ISBN:978-951-740-837-0

■Knaapila A, Tuorila H, Kyvik K, Wright MJ, Keskitalo K, Hansen J, Kaprio J, Perola M, Silventoinen K. Self-ratings of olfactory function reflect odor annoyance rather than olfactory acuity. Laryngoscope 2008: 118: 2212-2217.

■Knaapila A, Tuorila H, Silventoinen K, Wright MJ, Kyvik KO, Cherkas LF, Keskitalo K, Hansen J, Martin NJ, Spector TD, Kaprio J, Perola, M. Genetic and environmental contributions to perceived intensity and pleasantness of androstenone odor: an international twin study. Chemosensory Perception 2008:1:34-42.

■Knaapila A, Tuorila H, Silventoinen K, Wright MJ, Kyvik KO, Keskitalo K, Hansen J, Martin NJ, Kaprio J, Perola M. Environmental effects exceed genetic effects on perceived intensity and pleasantness of several odors: a cross-cultural twin study. Behav Gen 2008: 38: 484-492.

■Tuorila H, Huotilainen A, Lähteenmäki L, Ollila S, Tuomi-Nurmi S, Urala N. Comparison of affective rating scales and their relationship to variables reflecting food consumption. Food Qual Pref 2008:19:51-61


■Keskitalo K, Knaapila A, Kallela M, Palotie A, Wessman M, Sammalisto S, Peltonen L, Tuorila H, Perola M. Sweet taste preferences are partly genetically determined; identification of a trait locus on chromosome 16. Am J Clin Nutr 2007:86:55-63.

■Keskitalo K, Tuorila H, Spector TD, Cherkas LF, Knaapila A, Silventoinen K, Perola M. Same genetic components underlie different measures of sweet taste preference. Am J Clin Nutr 2007:86:1663-1669.

■Knaapila A, Tuorila H, Silventoinen K, Keskitalo K, Kallela M, Wessman M, Peltonen L, Cherkas LF, Spector TD, Perola M. Food neophobia shows heritable variation in humans. Physiol Behav 2007:91:573-578.

■Knaapila A, Keskitalo K, Kallela M, Wessman M, Sammalisto S, Hiekkalinna T, Palotie A, Peltonen L, Tuorila H, Perola M. Genetic component of identification, intensity and pleasantness of odours: a Finnish family study. Eur J Human Gen 2007:15:596-602.

■Mustonen S, Hissa I, Huotilainen A, Miettinen S-M, Tuorila H. Hedonic responses as predictors of food choice: flexibility and self-prediction. Appetite 2007:49:159-168.

■Mustonen S, Vento S, Tuorila H. Hajuaistin toiminnan mittaaminen (Measurement of olfactory function, abstract in English). Finnish Medical Journal 2007:62:3177-3183.

■Tuorila H. Sensory perception as a basis of food acceptance and consumption. In HJH MacFie (ed.), Consumer-led Food Product Development. Woodhead, Cambridge, pp. 34-65.


■Huotilainen A, Pirttilä-Backman A-M, Tuorila H. How innovativeness relates to social representation of new foods and to the willingness to try and use such foods. Food Qual Pref 2006:17: 353-361.

■Huotilainen A, Seppälä T, Pirttilä-Backman A-M, Tuorila H. Derived attributes as mediators between categorization and acceptance of a new functional drink. Food Qual Pref 2006:17:328-336.


■Di Monaco R, Ollila S, Tuorila H. Effect of price on pleasantness ratings and use intention of a chocolate bar in the presence and absence of a health claim. J Sensory Stud 2005: 20:1-16.

■Huotilainen A. Dimensions of novelty: Social representations of new foods. EKT-series 1335. Department of Social Psychology and Department of Food Technology, University of Helsinki, 2005, 56 p. +appendices. Doctoral thesis, (http://ethesis.helsinki.fi/julkaisut/val/sosps/vk/huotilainen)

■Huotilainen A, Tuorila H. Social representation of new foods has a stable structure based on suspicion and trust. Food Qual Pref 2005:16: 565-572.

■Koskinen S. Influence of chemosensory performance on flavor perception and food acceptance of the elderly. EKT series 1334. Department of Food Technology, University of Helsinki, 2005, 75 p. +appendices. Doctoral thesis, http://ethesis.helsinki.fi/julkaisut/maa/elint/vk/koskinen

■Koskinen S, Nenonen A, Tuorila H. Intakes of cold cuts in the elderly are predicted by olfaction and mood, but not by flavor type or intensity of the products. Physiol Behav 2005:85:314-323.

■Koskinen S, Tuorila H. Performance on an odor detection and identification tests as a predictor of ortho- and retronasal odor intensity ratings in the young and elderly. Food Qual Pref 2005:16: 383-92.


■Bäckström A, Pirttilä-Backman A-M, Tuorila H. Willingness to try new foods as predicted by social representations and attitude and trait scales. Appetite 2004:43:75-83

■Koskinen S, Vento S, Malmberg H, Tuorila H. Correspondence between three olfactory tests and suprathreshold odor intensity ratings. Acta Oto-Laryngol 2004:124:1072-1077

■Miettinen S-M. Instrumentally measured release and human perception of aroma compounds from foods and model systems differing in fat content. EKT series 1319. Department of Applied Chemistry and Microbiology and Department of Food Technology, University of Helsinki, 2004, 77 p. +appendices. Doctoral thesis, http://ethesis.helsinki.fi/julkaisut/maa/elint/vk/miettinen

■Miettinen S-M, Hyvönen L, Linforth RST, Taylor AJ, Tuorila H. Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization – mass spectrometry techniques. J Agric Food Chem 2004:52: 8111-8118

■Thomas-Danguin T, Rouby C, Sicard G, Vigouroux M, Barkat S, Brun V, Farget V, Rousseau F, Dumont JP, Johansson A, Bengtzon A, Hall G, Ormel W, Essed N, De Graaf C, Bouzigues S, Gourillon S, Cunault L, Issanchou S, Hoyer S, Zunft F, Hummel T, Nielsen R, Koskinen S, Tuorila H. Sensory analysis and olfactory perception: some sources of variation. In: Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, eds. Deibler KD, Delwiche J Marcel Dekker, New York 2004, pp. 65-81.

■Westenhoefer J, Bellisle F, Blundell JE, de Vries J, Edwards D, Kallus W, Milon H, Pannemans D, Tuijtelaars S, Tuorila H. PASSCLAIM – Mental state and performance . Eur J Nutr 2004:43(Suppl II): 85-117.


■Bäckström A, Pirttilä-Backman A-M, Tuorila H. Dimensions of novelty: a social representation approach to new foods. Appetite 2003:40:299-307

■Beasley S, Tuorila H & Saris PEJ. A fermented soymilk with a monoculture of Lactococcus lactis. Int J Food Microbiol 81 (2003) 159-162.

■Hyvönen L, Linna M, Tuorila H, Dijksterhuis G. Perception of melting and flavor release of ice cream containing different types and contents of fat. J Dairy Sci 2003:86:1130-1138.

■Koskinen S, Kälviäinen N, Tuorila H. Perception of chemosensory stimuli and related responses to flavored yoghurts in the young and elderly. Food Qual Pref 2003:14:623-635.

■Koskinen S, Kälviäinen N, Tuorila H. Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly. Appetite 2003:41:87-96

■Kälviäinen, N., Roininen, K. & Tuorila, H. The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly. Food Qual. Pref. 14 (2003) 177-186.

■Miettinen SM, Hyvönen L, Tuorila H. Timing of intensity perception of a polar vs. nonpolar aroma compounds in the presence of added vegetable fat in milk. J Agric Food Chem 2003:51:5437-5443

■Ritchey PN, Frank RA, Koivisto Hursti U-K, Tuorila H. Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite 2003:40:163-173


■Kälviäinen N. 2002. Texture modifications in semisolid and solid foods: sensory characterization and acceptance in different age groups.Doctoral thesis. EKT series 1313. Department of Food Technology, University of Helsinki. 74 p. + appendices. (http://ethesis.helsinki.fi/julkaisut/maa/elint/vk/kalviainen)

■Kälviäinen N, Salovaara H & Tuorila H. Sensory attributes and preference mapping of muesli oat flakes. J. Food Sci. 67 (2002) 455-460.

■Miettinen S-M, Piironen V, Tuorila H & Hyvönen L. Electronic and human nose in the detection of aroma differences between strawberry ice cream of varying fat content. J. Food Sci. 67 (2002) 425-430.

■Miettinen S-M, Tuorila H, Piironen V, Vehkalahti K & Hyvönen L. Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose. J. Agric. Food Chem. 50 (2002) 4232-4239.

■Nordin S, Nyroos M, Maunuksela E, Niskanen T & Tuorila H. Applicability of the Scandinavian Odor Identification Test: A Finnish-Swedish comparison. Acta Oto-Laryngologica 122(2002) 294-297.

■Puumalainen T, Nykopp H & Tuorila H. Old product in a new context: importance of the type of dish in the acceptance of Gruenkern, a spelt based traditional cereal. Lebensm. Wiss. Technol.35 (2002) 549-553.

■Tuorila H & Cardello AV. Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Qual. Pref. 13 (2002) 561-569.


■Roininen K. 2001. Evaluation of food choice behavior: Development and validation of health and taste attitude scales. Doctoral thesis. EKT series 1234, Department of Food Technology, University of Helsinki. 55 p. + appendices. (http://ethesis.helsinki.fi/julkaisut/maa/elint/vk/roininen)

■Roininen K, Tuorila, H, Zandstra, EH, De Graaf C, Vehkalahti K, Stubenitsky K & Mela D. 2001. Differences in health and taste attitudes and reported behavior among Finnish, Dutch and British consumers: A cross-cultural validation of health and taste attitude scales (HTAS). Appetite 37: 33-45.

■Ryynänen S, Tuorila H & Hyvönen L. 2001. Perceived temperature effects on microwave heated meals and meal components. Food Service Technol. 1: 141-148.

■Tang X, Kälviäinen N & Tuorila H. 2001. Sensory and hedonic characteristics of juice of sea buckthorn (Hippophae Rhamnoides L.) origins and hybrids. Lebensm.Wiss.Technol. 34: 102-110.

■Tuorila H, Kramer FM & Engell D. 2001. The choice of fat-free vs. regular-fat fudge: the effects of liking for the alternative and the restraint status. Appetite 37: 27-32.

■Tuorila, H., Lähteenmäki, L., Pohjalainen, L. & Lotti, L. 2001. Food neophobia among the Finns and related responses to familiar and unfamiliar foods. Food Qual Pref 12: 29-37.

■Tuorila, H., Niskanen, T. & Maunuksela, E. 2001. Perception and pleasantness of a food with varying odor and flavor among the elderly and young. J. Nutrition, Health and Aging 5: 266-268.


■Kähkönen P. 2000. Consumer acceptance of reduced-fat foods – the effects of product information. Doctoral thesis. EKT series 1195, Department of Food Technology, University of Helsinki. 33 p. + appendices. (http://ethesis.helsinki.fi/julkaisut/maa/elint/vk/kahkonen/ )

■Kälviäinen N, Roininen K & Tuorila H. 2000. Sensory characterization of high viscosity gels made with different thickeners. J. Texture Stud. 31: 407-420.

■Kälviäinen N, Schlich P & Tuorila H. 2000. Consumer texture preferences: the effect of age, gender and previous experience. J. Texture Stud. 31: 593-607.

■Roininen K, Lähteenmäki L & Tuorila H. 2000. An application of means-end chain approach to consumers’ orientation to health and hedonic characteristics of foods. Ecol. Food Nutr. 39: 61-81.

■Tuorila H. 2000. Pressure to change and resistance against it: Consumer perceptions and acceptance of nutritionally modified foods. Agric. Food Sci. Finl. 9: 165-176.

■Tuorila H. 2000. Flavor principles visiting a laboratory: a welcome call, but was it too hasty? Commentary. Appetite 34: 222-223.


Päivitetty 10.1.2018 / AK