Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color

Sensory attributes are the primary factors in the food product evaluation. However, traditional thermal processing often compromises the sensory qualities of foods, prompting the exploration of nonthermal technologies that preserve sensory attributes. Among emerging approaches, magnetic field (MF) treatment offers significant advantages in improving the sensory qualities of food products due to its noninvasive and residue-free potential. Therefore, this review deeply focused on the effectiveness of MF treatment on the sensory quality, particularly the flavor profile, texture properties, and coloration. MF has shown promise in improving flavor attributes by reducing degradation, modulating enzyme activity, and preserving volatile compounds; Concerning texture properties, MF contributes to delaying softening, modulating protein structure, and forming smaller ice crystals, thereby maintaining tissue integrity and improving texture properties; In terms of color, MF can inhibit enzymatic browning, modulate protein structure, and reduce respiration rates, enabling coloration retention and achieving more fresh-like qualities. In addition, outlining key challenges and future perspective were also discussed. Overall, MF interacts with food matrices by primarily modulating enzyme activity, protein conformation, and water behavior, influencing flavor, texture, and color profiles. This highlights that MF represents a promising nonthermal strategy for improving sensory quality in minimally processed food products.