---
_id: '14108'
abstract:
- lang: eng
text: Existing research often treats plant-based milk alternatives derived from
the same plant source as a homogeneous category. However, substantial sensory
variability exists among individual products within a category, which may be reflected
in differences in consumer acceptance. This study therefore analysed the sensory
properties of eight oat drinks available on the German market using descriptive
analysis with a trained panel (n = 12), acceptance testing including CATA with
90 consumers, and external preference mapping. Substantial sensory variability
was observed across the sample set, both between and within product subcategories.
Consumer and trained-panel assessments yielded largely consistent perceptions
of the product space, despite differences in terminological specificity. Sweetness,
a balanced oat flavour, creamy mouthfeel, and a light, homogeneous appearance
were identified as drivers of liking, whereas off-flavour notes, textural defects,
and the absence of sweetness were the most prominent sources of disliking. External
preference mapping of three consumer segments identified by hierarchical clustering
suggested divergent preference directions, with the largest segment showing a
descriptive tendency towards sweet and oaty notes and a smaller segment significantly
oriented towards cow’s milk character. Despite these differing positive preferences,
sensory defects such as oily and visible particles were consistently positioned
in non-preferred directions across all segments. Overall acceptance remained moderate,
with no sample exceeding a mean liking of 5.9 on the 9-point hedonic scale. These
moderate acceptance levels highlight the need for further product development,
for which the identified drivers of liking and disliking provide a clear framework.
article_number: '101244'
article_type: original
author:
- first_name: Arthur
full_name: Steinmetzler, Arthur
id: '76446'
last_name: Steinmetzler
- first_name: Arzet Izet
full_name: Oglou, Arzet Izet
last_name: Oglou
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
- first_name: Martina
full_name: Sokolowsky, Martina
id: '76708'
last_name: Sokolowsky
citation:
ama: 'Steinmetzler A, Oglou AI, Schneider J, Sokolowsky M. Sensory variability and
divergent consumer preferences in commercial oat drinks: Insights from descriptive
analysis, CATA, and external preference mapping. Future Foods. 2026;14(12).
doi:10.1016/j.fufo.2026.101244'
apa: 'Steinmetzler, A., Oglou, A. I., Schneider, J., & Sokolowsky, M. (2026).
Sensory variability and divergent consumer preferences in commercial oat drinks:
Insights from descriptive analysis, CATA, and external preference mapping. Future
Foods, 14(12), Article 101244. https://doi.org/10.1016/j.fufo.2026.101244'
bjps: 'Steinmetzler A et al. (2026) Sensory Variability and Divergent
Consumer Preferences in Commercial Oat Drinks: Insights from Descriptive Analysis,
CATA, and External Preference Mapping. Future Foods 14.'
chicago: 'Steinmetzler, Arthur, Arzet Izet Oglou, Jan Schneider, and Martina Sokolowsky.
“Sensory Variability and Divergent Consumer Preferences in Commercial Oat Drinks:
Insights from Descriptive Analysis, CATA, and External Preference Mapping.” Future
Foods 14, no. 12 (2026). https://doi.org/10.1016/j.fufo.2026.101244.'
chicago-de: 'Steinmetzler, Arthur, Arzet Izet Oglou, Jan Schneider und Martina Sokolowsky.
2026. Sensory variability and divergent consumer preferences in commercial oat
drinks: Insights from descriptive analysis, CATA, and external preference mapping.
Future Foods 14, Nr. 12. doi:10.1016/j.fufo.2026.101244,
.'
din1505-2-1: 'Steinmetzler, Arthur
; Oglou, Arzet Izet ; Schneider,
Jan ; Sokolowsky, Martina:
Sensory variability and divergent consumer preferences in commercial oat drinks:
Insights from descriptive analysis, CATA, and external preference mapping. In:
Future Foods Bd. 14. [Amsterdam] , Elsevier BV (2026), Nr. 12'
havard: 'A. Steinmetzler, A.I. Oglou, J. Schneider, M. Sokolowsky, Sensory variability
and divergent consumer preferences in commercial oat drinks: Insights from descriptive
analysis, CATA, and external preference mapping, Future Foods. 14 (2026).'
ieee: 'A. Steinmetzler, A. I. Oglou, J. Schneider, and M. Sokolowsky, “Sensory variability
and divergent consumer preferences in commercial oat drinks: Insights from descriptive
analysis, CATA, and external preference mapping,” Future Foods, vol. 14,
no. 12, Art. no. 101244, 2026, doi: 10.1016/j.fufo.2026.101244.'
mla: 'Steinmetzler, Arthur, et al. “Sensory Variability and Divergent Consumer Preferences
in Commercial Oat Drinks: Insights from Descriptive Analysis, CATA, and External
Preference Mapping.” Future Foods, vol. 14, no. 12, 101244, 2026, https://doi.org/10.1016/j.fufo.2026.101244.'
short: A. Steinmetzler, A.I. Oglou, J. Schneider, M. Sokolowsky, Future Foods 14
(2026).
ufg: 'Steinmetzler, Arthur u. a.: Sensory variability and divergent consumer
preferences in commercial oat drinks: Insights from descriptive analysis, CATA,
and external preference mapping, in: Future Foods 14 (2026), H. 12.'
van: 'Steinmetzler A, Oglou AI, Schneider J, Sokolowsky M. Sensory variability and
divergent consumer preferences in commercial oat drinks: Insights from descriptive
analysis, CATA, and external preference mapping. Future Foods. 2026;14(12).'
date_created: 2026-11-06T09:55:26Z
date_updated: 2026-11-09T14:59:52Z
department:
- _id: DEP4023
- _id: DEP4018
doi: 10.1016/j.fufo.2026.101244
intvolume: ' 14'
issue: '12'
keyword:
- Milk alternatives
- Oat
- Sensory
- Descriptive analysis
- Consumer studies
language:
- iso: eng
place: '[Amsterdam] '
publication: Future Foods
publication_identifier:
eissn:
- 2666-8335
publication_status: published
publisher: Elsevier BV
quality_controlled: '1'
status: public
title: 'Sensory variability and divergent consumer preferences in commercial oat drinks:
Insights from descriptive analysis, CATA, and external preference mapping'
type: scientific_journal_article
user_id: '83781'
volume: 14
year: '2026'
...
---
_id: '13084'
abstract:
- lang: eng
text: Thermal preservation is widely used for the stabilization of fruit and vegetable
juices. However, this method can potentially impair product quality and it is
necessary to categorize and quantify these changes in order to optimize the treatment
process. Here, carrot juice was treated with different time temperature combinations
selected to achieve equivalent microbiological lethality. Different temperatures
were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature
short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant
differences in physical, chemical and sensory parameters in contrast to untreated
juice. HTST treatment had less of a negative effect on the juice. A significant
deterioration in odor, appearance and taste was observed after the LTLT treatment
compared to an untreated reference juice. The juice exhibited elevated acid taste,
a shift in olfactory profile from white to red vegetables and diminished homogeneity.
Significant changes in sugar composition, pH, carotenoids and color were also
observed during this treatment. The juice that had been treated with LTLT exhibited
a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids
and a perceptible difference in color in comparison to the untreated and fresh
juice. Therefore, it can be concluded that varying temperatures show different
effects on juice quality, despite the same microbiological lethal effect. This
must be taken into account when designing the pasteurization process.
author:
- first_name: Linda
full_name: Katsch, Linda
id: '71614'
last_name: Katsch
orcid: '0000-0001-6628-3929 '
- first_name: Imke
full_name: Weishaupt, Imke
id: '58425'
last_name: Weishaupt
- first_name: Martina
full_name: Sokolowsky, Martina
id: '76708'
last_name: Sokolowsky
- first_name: Brian R.
full_name: Gibson, Brian R.
last_name: Gibson
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent
sterilization processes with different time- temperature combinations on the chemical,
physical and sensory properties of carrot juice. European Food Research and
Technology. 2025;(251):3649-3668. doi:https://doi.org/10.1007/s00217-025-04860-5
apa: Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., & Schneider,
J. (2025). Impact of equivalent sterilization processes with different time- temperature
combinations on the chemical, physical and sensory properties of carrot juice.
European Food Research and Technology, 251, 3649–3668. https://doi.org/10.1007/s00217-025-04860-5
bjps: Katsch L et al. (2025) Impact of Equivalent Sterilization Processes
with Different Time- Temperature Combinations on the Chemical, Physical and Sensory
Properties of Carrot Juice. European Food Research and Technology 3649–3668.
chicago: 'Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and
Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time-
Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot
Juice.” European Food Research and Technology, no. 251 (2025): 3649–68.
https://doi.org/10.1007/s00217-025-04860-5.'
chicago-de: 'Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson
und Jan Schneider. 2025. Impact of equivalent sterilization processes with different
time- temperature combinations on the chemical, physical and sensory properties
of carrot juice. European Food Research and Technology, Nr. 251: 3649–3668.
doi:https://doi.org/10.1007/s00217-025-04860-5,
.'
din1505-2-1: 'Katsch, Linda ; Weishaupt, Imke ; Sokolowsky,
Martina ; Gibson, Brian R.
; Schneider, Jan: Impact of equivalent
sterilization processes with different time- temperature combinations on the chemical,
physical and sensory properties of carrot juice. In: European Food Research
and Technology. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668'
havard: L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact
of equivalent sterilization processes with different time- temperature combinations
on the chemical, physical and sensory properties of carrot juice, European Food
Research and Technology. (2025) 3649–3668.
ieee: 'L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact
of equivalent sterilization processes with different time- temperature combinations
on the chemical, physical and sensory properties of carrot juice,” European
Food Research and Technology, no. 251, pp. 3649–3668, 2025, doi: https://doi.org/10.1007/s00217-025-04860-5.'
mla: Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different
Time- Temperature Combinations on the Chemical, Physical and Sensory Properties
of Carrot Juice.” European Food Research and Technology, no. 251, 2025,
pp. 3649–68, https://doi.org/10.1007/s00217-025-04860-5.
short: L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European
Food Research and Technology (2025) 3649–3668.
ufg: 'Katsch, Linda u. a.: Impact of equivalent sterilization processes with
different time- temperature combinations on the chemical, physical and sensory
properties of carrot juice, in: European Food Research and Technology (2025),
H. 251, S. 3649–3668.'
van: Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent
sterilization processes with different time- temperature combinations on the chemical,
physical and sensory properties of carrot juice. European Food Research and Technology.
2025;(251):3649–68.
date_created: 2025-07-25T17:15:07Z
date_updated: 2025-10-29T10:07:41Z
department:
- _id: DEP4023
- _id: DEP4018
doi: https://doi.org/10.1007/s00217-025-04860-5
issue: '251'
keyword:
- Carrot juice
- Sterilization
- Carotenoids
- Descriptive analysis
- PCA
- HTST
language:
- iso: eng
page: 3649-3668
place: Berlin ; Heidelberg
publication: European Food Research and Technology
publication_identifier:
eissn:
- 1438-2385
issn:
- 1438-2377
publication_status: published
publisher: Springer
quality_controlled: '1'
status: public
title: Impact of equivalent sterilization processes with different time- temperature
combinations on the chemical, physical and sensory properties of carrot juice
type: scientific_journal_article
user_id: '83781'
year: '2025'
...
---
_id: '12876'
abstract:
- lang: eng
text: "Carrot juice is valued for its high vitamin and antioxidant content, necessitating
gentle thermal processing\r\nto preserve these nutrients. Its slightly acidic
pH value requires a two-step heating process, warranting\r\noptimization to enhance
product quality and resource efficiency. This study investigated the impact of\r\nvarying
the first heating step between 100 and 130 °C on chemical, sensory, and microbiological
parameters.\r\nWhile other chemical parameters remained stable, lactic acid content
increased significantly from 55 to 1405\r\nmg/L over downtimes, highlighting the
influence of external factors that could not be influenced within the\r\ninvestigations.
Lower heating temperatures compromised microbiological stability, with spore-forming\r\nbacteria
(5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory
quality showed\r\nminimal change, with descriptive analysis identifying only 3
respectively 4 significantly different attributes\r\nout of 19 across the factors
experimental parameter setting and technical repetition. The quality of raw\r\nmaterials
had a more pronounced impact on sensory outcomes than the heating temperature.
This study\r\nconcludes that adjusting the first heating temperature has limited
benefits for sensory quality but risks\r\nmicrobiological safety. Emphasis should
therefore be placed on ensuring high-quality raw materials and\r\nconsistent raw
juice properties to maintain product quality."
author:
- first_name: Imke
full_name: Weishaupt, Imke
id: '58425'
last_name: Weishaupt
- first_name: Linda
full_name: Katsch, Linda
id: '71614'
last_name: Katsch
orcid: '0000-0001-6628-3929 '
- first_name: Martina
full_name: Sokolowsky, Martina
id: '76708'
last_name: Sokolowsky
- first_name: Jan
full_name: Schneider, Jan
id: '13209'
last_name: Schneider
orcid: 0000-0001-6401-8873
citation:
ama: 'Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the
effect of mild temperature conditions in fractionated sterilization of carrot
juice on microbiological stability and sensory properties. Brewing science :
the scientific organ of the Weihenstephan Scientific Centre of the TU Munich,
of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station
for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum
Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft. 2025;78(3/4):17-26.
doi:10.23763/BrSc25-04weishaupt'
apa: 'Weishaupt, I., Katsch, L., Sokolowsky, M., & Schneider, J. (2025). Comparative
study on the effect of mild temperature conditions in fractionated sterilization
of carrot juice on microbiological stability and sensory properties. Brewing
Science : The Scientific Organ of the Weihenstephan Scientific Centre of the TU
Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific
Station for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens
Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft,
78(3/4), 17–26. https://doi.org/10.23763/BrSc25-04weishaupt'
bjps: 'Weishaupt I et al. (2025) Comparative Study on the Effect of
Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological
Stability and Sensory Properties. Brewing science : the scientific organ of
the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt
für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich,
of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich
= Monatsschrift für Brauwissenschaft 78, 17–26.'
chicago: 'Weishaupt, Imke, Linda Katsch, Martina Sokolowsky, and Jan Schneider.
“Comparative Study on the Effect of Mild Temperature Conditions in Fractionated
Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.”
Brewing Science : The Scientific Organ of the Weihenstephan Scientific Centre
of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of
the Scientific Station for Breweries in Munich, of the Veritas Laboratory in Zurich,
of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft
78, no. 3/4 (2025): 17–26. https://doi.org/10.23763/BrSc25-04weishaupt.'
chicago-de: 'Weishaupt, Imke, Linda Katsch, Martina Sokolowsky und Jan Schneider.
2025. Comparative study on the effect of mild temperature conditions in fractionated
sterilization of carrot juice on microbiological stability and sensory properties.
Brewing science : the scientific organ of the Weihenstephan Scientific Centre
of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of
the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich,
of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft
78, Nr. 3/4: 17–26. doi:10.23763/BrSc25-04weishaupt,
.'
din1505-2-1: 'Weishaupt, Imke ; Katsch, Linda ; Sokolowsky,
Martina ; Schneider, Jan:
Comparative study on the effect of mild temperature conditions in fractionated
sterilization of carrot juice on microbiological stability and sensory properties.
In: Brewing science : the scientific organ of the Weihenstephan Scientific
Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB),
of the Scientific Station for Breweries in Munich, of the Veritas laboratory in
Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für
Brauwissenschaft Bd. 78. Nürnberg, Fachverlag Hans Carl GmbH (2025), Nr. 3/4,
S. 17–26'
havard: 'I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Comparative study
on the effect of mild temperature conditions in fractionated sterilization of
carrot juice on microbiological stability and sensory properties, Brewing Science :
The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich,
of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station
for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum
Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft. 78 (2025) 17–26.'
ieee: 'I. Weishaupt, L. Katsch, M. Sokolowsky, and J. Schneider, “Comparative study
on the effect of mild temperature conditions in fractionated sterilization of
carrot juice on microbiological stability and sensory properties,” Brewing
science : the scientific organ of the Weihenstephan Scientific Centre of the TU
Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific
Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens
wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft,
vol. 78, no. 3/4, pp. 17–26, 2025, doi: 10.23763/BrSc25-04weishaupt.'
mla: 'Weishaupt, Imke, et al. “Comparative Study on the Effect of Mild Temperature
Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability
and Sensory Properties.” Brewing Science : The Scientific Organ of the Weihenstephan
Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt Für Brauerei
in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas
Laboratory in Zurich, of Doemens Wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift
Für Brauwissenschaft, vol. 78, no. 3/4, 2025, pp. 17–26, https://doi.org/10.23763/BrSc25-04weishaupt.'
short: 'I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Brewing Science :
The Scientific Organ of the Weihenstephan Scientific Centre of the TU Munich,
of Versuchs- and Lehranstalt Für Brauerei in Berlin (VLB), of the Scientific Station
for Breweries in Munich, of the Veritas Laboratory in Zurich, of Doemens Wba-Technikum
Gmbh in Graefelfing/Munich = Monatsschrift Für Brauwissenschaft 78 (2025) 17–26.'
ufg: 'Weishaupt, Imke u. a.: Comparative study on the effect of mild temperature
conditions in fractionated sterilization of carrot juice on microbiological stability
and sensory properties, in: Brewing science : the scientific organ of the Weihenstephan
Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei
in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas
laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift
für Brauwissenschaft 78 (2025), H. 3/4, S. 17–26.'
van: 'Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the
effect of mild temperature conditions in fractionated sterilization of carrot
juice on microbiological stability and sensory properties. Brewing science : the
scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs-
and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries
in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh
in Graefelfing/Munich = Monatsschrift für Brauwissenschaft. 2025;78(3/4):17–26.'
date_created: 2025-04-29T13:37:19Z
date_updated: 2025-06-24T12:17:41Z
department:
- _id: DEP4028
doi: 10.23763/BrSc25-04weishaupt
intvolume: ' 78'
issue: 3/4
keyword:
- fractionated sterilization
- carrot juice
- descriptive analysis
- microbiological stability
language:
- iso: eng
main_file_link:
- url: https://doi.org/10.23763/BrSc25-04weishaupt
page: 17-26
place: Nürnberg
publication: 'Brewing science : the scientific organ of the Weihenstephan Scientific
Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB),
of the Scientific Station for Breweries in Munich, of the Veritas laboratory in
Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für
Brauwissenschaft'
publication_identifier:
issn:
- '1866-5195 '
publication_status: published
publisher: Fachverlag Hans Carl GmbH
quality_controlled: '1'
status: public
title: Comparative study on the effect of mild temperature conditions in fractionated
sterilization of carrot juice on microbiological stability and sensory properties
type: scientific_journal_article
user_id: '83781'
volume: 78
year: '2025'
...