The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review
Research output: Contribution to journal › Review › Research › peer-review
Standard
The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies : A review. / Song, Qiushuang; Li, Renjie; Song, Xiao; Clausen, Mathias P.; Orlien, Vibeke; Giacalone, Davide.
In: Food Research International, Vol. 157, 111250, 2022.Research output: Contribution to journal › Review › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies
T2 - A review
AU - Song, Qiushuang
AU - Li, Renjie
AU - Song, Xiao
AU - Clausen, Mathias P.
AU - Orlien, Vibeke
AU - Giacalone, Davide
N1 - Publisher Copyright: © 2022 The Authors
PY - 2022
Y1 - 2022
N2 - Increasing consumer demand for high-quality, additive-free fruit and vegetable products with ‘fresh-like’ sensory properties has led to the development of novel ‘minimal processing’ technologies. As a prime example, high pressure processing (HPP) is increasingly applied as an alternative to thermal processing (TP) to maintain the properties of fresh fruit-based juices and smoothies. However, the resulting products need to be validated from a sensory standpoint. Situated within this context, this paper provides a narrative review of sensory studies focused on high pressure treated fruit juices and smoothies published in the last ≈25 years (1995 to 2021), centered around three objectives: (i) to review methods used for assessing the sensory quality, (ii) to review knowledge of the effect of HPP on sensory quality, and (iii) to understand consumers’ acceptability towards these products. Overall, most sensory studies concluded that a combination of HPP and low temperature storage preserved the sensory properties better than TP, and thereby enables the production of products with ‘fresh-like’ quality. Yet, most published studies employed very small panel sizes and often showed a mismatch between test type and assessors employed (for example, using consumers for analytic tests and trained assessors for affective tests), which might lead to biased results. In future research, a clearer focus on experimental conditions, proper sensory methods, and more focus on the relationship between sensory quality and consumer perception are needed to better understand the effect of HPP on the sensory quality of fruit juices and smoothies.
AB - Increasing consumer demand for high-quality, additive-free fruit and vegetable products with ‘fresh-like’ sensory properties has led to the development of novel ‘minimal processing’ technologies. As a prime example, high pressure processing (HPP) is increasingly applied as an alternative to thermal processing (TP) to maintain the properties of fresh fruit-based juices and smoothies. However, the resulting products need to be validated from a sensory standpoint. Situated within this context, this paper provides a narrative review of sensory studies focused on high pressure treated fruit juices and smoothies published in the last ≈25 years (1995 to 2021), centered around three objectives: (i) to review methods used for assessing the sensory quality, (ii) to review knowledge of the effect of HPP on sensory quality, and (iii) to understand consumers’ acceptability towards these products. Overall, most sensory studies concluded that a combination of HPP and low temperature storage preserved the sensory properties better than TP, and thereby enables the production of products with ‘fresh-like’ quality. Yet, most published studies employed very small panel sizes and often showed a mismatch between test type and assessors employed (for example, using consumers for analytic tests and trained assessors for affective tests), which might lead to biased results. In future research, a clearer focus on experimental conditions, proper sensory methods, and more focus on the relationship between sensory quality and consumer perception are needed to better understand the effect of HPP on the sensory quality of fruit juices and smoothies.
KW - Consumer acceptability
KW - Fruit juice
KW - High pressure processing
KW - Minimal processing methods
KW - Sensory quality
KW - Smoothies
U2 - 10.1016/j.foodres.2022.111250
DO - 10.1016/j.foodres.2022.111250
M3 - Review
C2 - 35761562
AN - SCOPUS:85128432871
VL - 157
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 111250
ER -
ID: 305177279