---
_id: '13271'
abstract:
- lang: eng
  text: Pasteurization is the prevalent method for stabilizing cloudy apple juice
    and prolonging its shelf life, but can also impair quality. Therefore, it is necessary
    to investigate and quantify the chemical, physical and sensory effects of this
    treatment. In this study, cloudy apple juice was treated at different time-temperature
    combinations with equivalent microbial lethality with 161.6 PU. These can be categorized
    as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short
    time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to
    those of untreated juice. HTST treatment had significantly less impact on the
    juice compared to LTLT treatment. LTLT-treated juices were characterized by different
    sensory attributes, such as raisin and caramel odor and bitter taste. In contrast,
    the untreated and HTST-treated juices exhibited odors like pear and lemon. There
    were also significant differences in turbidity, sugar composition, viscosity and
    a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary,
    HTST-treated juices are more similar to the untreated juices and are rated higher
    in terms of quality characteristics. The lowest pasteurization temperature of
    70°C results in the greatest deterioration of juice quality. It can be concluded
    that different pasteurization conditions showed different effects on juice quality,
    despite having the same microbiological lethality of 161.6 PU. Results can be
    considered when designing pasteurization processes.
article_number: '101471'
author:
- 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: Brian
  full_name: Gibson, Brian
  last_name: Gibson
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization
    conditions with equivalent pasteurization units on chemical, physical, and sensory
    properties of cloudy apple juice. <i>Applied Food Research</i>. 2025;5(2). doi:<a
    href="https://doi.org/10.1016/j.afres.2025.101471">10.1016/j.afres.2025.101471</a>
  apa: Katsch, L., Sokolowsky, M., Gibson, B., &#38; Schneider, J. (2025). Influence
    of different pasteurization conditions with equivalent pasteurization units on
    chemical, physical, and sensory properties of cloudy apple juice. <i>Applied Food
    Research</i>, <i>5</i>(2), Article 101471. <a href="https://doi.org/10.1016/j.afres.2025.101471">https://doi.org/10.1016/j.afres.2025.101471</a>
  bjps: <b>Katsch L <i>et al.</i></b> (2025) Influence of Different Pasteurization
    Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory
    Properties of Cloudy Apple Juice. <i>Applied Food Research</i> <b>5</b>.
  chicago: Katsch, Linda, Martina Sokolowsky, Brian Gibson, and Jan Schneider. “Influence
    of Different Pasteurization Conditions with Equivalent Pasteurization Units on
    Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” <i>Applied
    Food Research</i> 5, no. 2 (2025). <a href="https://doi.org/10.1016/j.afres.2025.101471">https://doi.org/10.1016/j.afres.2025.101471</a>.
  chicago-de: Katsch, Linda, Martina Sokolowsky, Brian Gibson und Jan Schneider. 2025.
    Influence of different pasteurization conditions with equivalent pasteurization
    units on chemical, physical, and sensory properties of cloudy apple juice. <i>Applied
    Food Research</i> 5, Nr. 2. doi:<a href="https://doi.org/10.1016/j.afres.2025.101471">10.1016/j.afres.2025.101471</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Katsch, Linda</span> ; <span
    style="font-variant:small-caps;">Sokolowsky, Martina</span> ; <span style="font-variant:small-caps;">Gibson,
    Brian</span> ; <span style="font-variant:small-caps;">Schneider, Jan</span>: Influence
    of different pasteurization conditions with equivalent pasteurization units on
    chemical, physical, and sensory properties of cloudy apple juice. In: <i>Applied
    Food Research</i> Bd. 5. Amsterdam, Elsevier (2025), Nr. 2'
  havard: L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Influence of different
    pasteurization conditions with equivalent pasteurization units on chemical, physical,
    and sensory properties of cloudy apple juice, Applied Food Research. 5 (2025).
  ieee: 'L. Katsch, M. Sokolowsky, B. Gibson, and J. Schneider, “Influence of different
    pasteurization conditions with equivalent pasteurization units on chemical, physical,
    and sensory properties of cloudy apple juice,” <i>Applied Food Research</i>, vol.
    5, no. 2, Art. no. 101471, 2025, doi: <a href="https://doi.org/10.1016/j.afres.2025.101471">10.1016/j.afres.2025.101471</a>.'
  mla: Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with
    Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties
    of Cloudy Apple Juice.” <i>Applied Food Research</i>, vol. 5, no. 2, 101471, 2025,
    <a href="https://doi.org/10.1016/j.afres.2025.101471">https://doi.org/10.1016/j.afres.2025.101471</a>.
  short: L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research
    5 (2025).
  ufg: '<b>Katsch, Linda u. a.</b>: Influence of different pasteurization conditions
    with equivalent pasteurization units on chemical, physical, and sensory properties
    of cloudy apple juice, in: <i>Applied Food Research</i> 5 (2025), H. 2.'
  van: Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization
    conditions with equivalent pasteurization units on chemical, physical, and sensory
    properties of cloudy apple juice. Applied Food Research. 2025;5(2).
date_created: 2025-10-27T16:10:29Z
date_updated: 2025-11-05T08:17:40Z
department:
- _id: DEP4023
- _id: DEP4018
doi: 10.1016/j.afres.2025.101471
intvolume: '         5'
issue: '2'
keyword:
- Cloudy apple juice
- HTST
- juice pasteurization
- sensory analysis
- process optimization
- equivalent microbial lethality
language:
- iso: eng
place: Amsterdam
publication: Applied Food Research
publication_identifier:
  eissn:
  - 2772-5022
publication_status: published
publisher: Elsevier
quality_controlled: '1'
status: public
title: Influence of different pasteurization conditions with equivalent pasteurization
  units on chemical, physical, and sensory properties of cloudy apple juice
type: scientific_journal_article
user_id: '83781'
volume: 5
year: '2025'
...