Editing Pasteurization (section)

===Sensory effects===

Pasteurization also has a small but measurable effect on the sensory attributes of the foods that are processed.<ref name="Fellows-2017" /> In fruit juices, pasteurization may result in loss of volatile aroma compounds.<ref name="Rahman-1999" /> Fruit juice products undergo a [[Deaerator|deaeration]] process before pasteurization that may be responsible for this loss. Deaeration also minimizes the loss of nutrients like vitamin C and [[carotene]].<ref name="Fellows-2017" /> To prevent the decrease in quality resulting from the loss in volatile compounds, volatile recovery, though costly, can be utilized to produce higher-quality juice products.<ref name="Rahman-1999" />

Regarding color, the pasteurization process does not have much effect on pigments such as [[chlorophyll]]s, anthocyanins, and [[carotenoid]]s in plants and animal tissues. In fruit juices, [[polyphenol oxidase]] (PPO) is the main enzyme responsible for causing browning and color changes. However, this enzyme is deactivated in the deaeration step before pasteurization with the removal of oxygen.<ref name="Rahman-1999" />

In milk, the color difference between pasteurized and raw milk is related to the [[homogenization (chemistry)|homogenization]] step that takes place before pasteurization. Before pasteurization milk is homogenized to emulsify its fat and water-soluble components, which results in the pasteurized milk having a whiter appearance compared to raw milk.<ref name="Fellows-2017"/> For vegetable products, color degradation is dependent on the temperature conditions and the duration of heating.<ref name="Peng-2017">{{Cite journal|last1=Peng|first1=Jing|last2=Tang|first2=Juming|last3=Barrett|first3=Diane M.|last4=Sablani|first4=Shyam S.|last5=Anderson|first5=Nathan|last6=Powers|first6=Joseph R.|date=2017-09-22|title=Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality|journal=Critical Reviews in Food Science and Nutrition|volume=57|issue=14|pages=2970–95|doi=10.1080/10408398.2015.1082126|issn=1549-7852|pmid=26529500|s2cid=22614039}}</ref>

Pasteurization may result in some textural loss as a result of enzymatic and non-enzymatic transformations in the structure of [[pectin]] if the processing temperatures are too high as a result. However, with mild heat treatment pasteurization, tissue softening in the vegetables that causes textural loss is not of concern as long as the temperature does not get above {{convert|80|C|F}}.<ref name="Peng-2017" />