Processing Effects on Food Sensory Attributes

Abstract

Visual appeal, color, flavor, taste, and texture are among the most important features for the consumers while buying food raw materials and products. Every food product is characterized by its own specific sensory quality, which depends on many aspects starting from genetics, through breeding/cultivation conditions and finishing with technological processing and market logistics. All technological processes or unit operations, just to mention thermal treatments, change the initial sensory attributes of raw food materials. Depending on the processing type and conditions, including traditional and innovative methods and techniques, a new sensory profile of the specific food can be created. Generally, positive changes are expected in food color, flavor, and texture; however, it strongly depends on the conditions and food materials, and that is why the development of the knowledge of the effect of processing on food sensory attributes is extremely important.