Unraveling the potential of ultrasound processing from the consumer perspective: A review on sensory characteristics and perception

Abstract

Food products are generally thermally treated using pasteurization or sterilization, but these treatments can negatively impact products' nutritional quality and sensory characteristics. Ultrasound has been used as an alternative to conventional thermal processes, with significant effects on the microbiological and physicochemical properties of food products and bioactive compound content. However, the impact of this technology on sensory characteristics and consumer perception has not been summarized. Thus, this review aims, for the first time, to overview the effect of ultrasound on the sensory attributes of food products and the consumer perception of ultrasound-treated products, highlighting trends and perspectives. Non-dairy alternatives, fruit-derived products, beverages, and dairy products were the main food products processed by ultrasound, and the probe type was the leading equipment. Products submitted to ultrasound showed higher intensities of typical color and cloudiness, enhanced aromatic profile, better texture and stability, and higher sensory acceptance than untreated and/or pasteurized products, but the processing parameters should be optimized to ensure desirable sensory attributes. Consumers do not reject ultrasound-treated products, but using claims on the labels may shape consumer perceptions and foster the willingness to buy them. Future studies could evaluate the sensory acceptance of ultrasound-treated products using more consumers. Furthermore, they could identify drivers of acceptance and the main barriers for ultrasound applications in food products using consumer research methodologies. Considering the consumer's perspective, this review provides important information on the potential of ultrasound in food processing.