ABSTRACT
This chapter presents a detailed overview of the influence of high-pressure processing (HPP) on the sensory properties of vegetable and fruit juices. It presents an introduction of HPP technology and examines the methods used to understand the sensory profile of HPP-treated juices. The chapter summarizes the effects of HPP technology on the sensory quality of fruit and vegetable juice. It gives an overview of the influence of shelf life on the sensory properties of HPP-treated juices. Sensory characteristics such as color, aroma, flavor, and texture have been found to have a strong and direct influence on consumers' choices for food products. The chapter presents an overview of consumers' attitudes and perceptions toward HPP technology and its treated products. Consumers are becoming increasingly concerned with the way in which food products have been produced. While HPP-treated food and beverage products have been commercially introduced to retail markets, consumers' awareness of these technologies is still low.
