Effects of homogenization pressure on sensory characteristics, preference and flavor release of flavored dairy beverages

Homogenization is one of the most important processes for producing dairy beverages. The effects of homogenization pressure on sensory characteristics, preference and retronasal-aroma release of flavored dairy beverages were investigated by sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis using a retronasal aroma simulator (RAS). The results showed that homogenization pressure affected significantly on sensory characteristics, preference and retronasal-aroma release of flavored dairy beverages.