The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review.

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.

Discrimination of the production season of Chinese green tea by chemical analysis in combination with supervised pattern recognition.

High-performance liquid chromatography (HPLC) has been used to quantify levels of free amino acids, catechins, and caffeine in Chinese green tea. Levels of free amino acids and catechins in green tea leaves show obvious variation from spring to summer, which is useful information to identify the production season of commercial green tea. Supervised pattern recognition methods such as the K-nearest neighbor (KNN) method and Bayesian discriminant method (a type of linear discriminant analysis (LDA)) were used to discriminate between the production seasons of Chinese green tea.