Pasteurization also has a small but measurable effect on the sensory attributes of the foods that are processed. In fruit juices, pasteurization may result in loss of volatile aroma compounds. Fruit juice products undergo a deaeration process prior to pasteurization that may be responsible for this loss. Deaeration also minimizes the loss of nutrients like vitamin C and carotene. To prevent the decrease in quality resulting from the loss in volatile compounds, volatile recovery, though costly, can be utilized to produce higher-quality juice products.