## 1 Introduction
As the cost of the HHP treatment rises in direct proportion to the pressure employed, it is advisable to utilise a value below 300 MPa and, if feasible, to implement a treatment time of under five minutes [26]. It is only possible to minimise the treatment parameters without compromising the efficiency of pathogen and spoilage microbiota inactivation. This can be achieved, for instance, by combining pressure and a mild temperature [27]. The parameters of pressure treatment depend on a number of factors. With the exception of spores, the majority of microbes can be inactivated at pressures below 300 MPa. In the case of fruits and vegetables, deterioration is generally caused by moulds and yeasts. Treatment at 300 MPa for five minutes achieved a 5-log reduction of vegetative cells of _Z. bailii_ in apple, orange, pineapple, cranberry and grape juice. In contrast, the same treatment for ascospores only achieved a 0.5-1-log reduction [28]. As the taste of fruit-based products is the primary factor influencing consumer acceptance and preference [29; 30], it is crucial to assess the sensory quality of HPP-treated fruit products. It is generally accepted that the evaluation of sensory qualities represents an important indicator in the instinctive assessment of food quality and shelf life. In the food industry, chemical analysis and microbiological testing are usually required to objectively assess the quality of food. Nevertheless, high-performance analytical instruments are not always appropriate for this objective due to the high costs and time demands of sample preparation. It is, therefore, necessary to develop alternative methods that facilitate rapid and cost-effective analysis of samples. The application of the electronic nose and tongue represents such an alternative. In response to the needs of food producers and consumers, the electronic tongue and the electronic nose are used in many areas to guarantee the quality and safety of food throughout food production [31]. An electric nose (E-nose) is an instrument that can discriminate and classify foods by evaluating the volatile profile and aroma pattern of the samples [32; 33]. This device comprises electronic chemical sensors that are capable of mimicking the human sense of smell [34]. The E-nose is a rapid, sensitive, and non-destructive analytical tool for evaluating the aroma and flavour of foodstuffs [35]. An electronic tongue is an electrochemical, non-specific, multi-sensor device with global selectivity that imitates the taste ability of the human tongue. The electronic tongue has several advantages over trained human panellists, namely the absence of perceptual fatigue, the possibility of analysing toxic substances and objective analysis while minimising the risk of human subjectivity [36]. The analysis of multicomponent matrices can be conducted using non-specific or low-selectivity sensors, which generate signals that are beneficial for analytical purposes. This approach employs the use of electronic tongue and nose. Electronic tongue is a multi-sensor system comprising three principal parts: the sensor array, the signal acquisition system, and the pattern recognition system. It employs sophisticated mathematical methodologies for signal processing based on pattern recognition (PARC) and/or multivariate analysis. The electronic tongue may be potentiometric, voltametric, or impedance spectroscopic, depending on the operating principles of the sensors in question [37; 38]. The electronic nose is comprised of three principal components: the sampling unit, which contains the sensors; the signal processing unit; and the pattern recognition algorithm for identifying simple or complex odours. The sensor is typically constructed from a variety of materials, including metal oxides and conductive polymers, whose electrical resistance and sensitivity are altered when exposed to volatile compounds [39]. In the field of electronic noses, there is a growing prevalence of versions that operate according to the GC principle among the latest generations of these devices.