## 3 Results and Discussion
### Principal Component Analysis and Pearson's Correlations  
A principal component analysis (PCA) was conducted to clearly see the relationships among the 12 smoothies, their volatile composition and sensory profile. Figure 1 shows that the first principal component (F1) explained 31.40% of the total data variance and the second one (F2) explained 18.56% of the total variance. Figure 1: (**A**) PCA and (**B**) cluster maps prepared using (\(\bullet\)) volatile compounds and (\(\Delta\)) sensory profile of smoothies prepared by blending pomeranate juice (PM and PW for “_Mollar de Elche_” and “_Wonderful_”, respectively) with fig (F), juibbe (J), or quince (Q) pure. As can be seen, samples were grouped mainly according to the type of fruit puree in the smoothies, regardless of the puree:juice ratio and the pomegranate cultivar. Figure 1B shows how samples are grouped into 3 main clusters. Fig smoothies were characterized by high intensity of fig, pomegranate, cranberry, green, grape notes and sweetness, and with the following volatile compounds: V6, V14, V15, V19 V20, and V23, which present the following odor descriptors: woody, floral, citrus, and green. The relationship between volatile compounds and fig odor and aroma were backed up by significant values of the Pearson's correlations (Table 4). Jujube smoothies were characterized by high intensity of jujube and pear notes, fiberness and bitterness, and were associated with V8, V10, V13, and V16, being citrus and floral the main descriptors. Values above 0.7 for [PERSON]'s correlations were found among jujube and these volatile compounds (Table 4). Finally, quince smoothies were characterized by high intensity of consistency and quince, green, apple and floral notes, and sourness, and were linked with V2, V4, V17 and V21. The descriptors of these volatiles are caramel, woody and floral. [PERSON]'s correlation coefficient (Table 5) showed that fig odor and fig flavor was positively correlated (R > 0.6; \(p\)-value < 0.05) with V6, V14, V15, V18, V19, V20, V23. No significant (\(p\)-value >0.05) correlation was observed among pomegranate flavor with volatile compounds, while pomegranate odor was well-correlated with V20 and V23 (R > 0.7; \(p\)-value < 0.05). In addition, no significant correlation between volatile compounds and cranberry aroma, cranberry odor, green aroma, and sour was found. As to jujube odor and flavor, [PERSON]'s coefficient showed that was positively correlated (R > 0.6; \(p\)-value < 0.05) with V8, V13 and V16. Quince odor and flavor was not positively correlated with any identified volatile compound. Pear odor and flavor, and grape odor and flavor were positively correlated with V8, V13 and V16, and V6, V14, V18 and V23, respectively (R > 0.6; \(p\)-value < 0.0  
predominant ones: (i) 5-HMF (mean for all samples 30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomergnate, and grape. Meanwhile, jujube products were bitter and had jujube and pear notes. Finally, quintec smoothies were sour and had quintec, apple and floral notes. Thus, the type of fruit used clearly determined the flavor of the final product. The smoothies prepared with _Mollar de Elche_ pomergnate juice were characterized by having high intensity of pear odor/aroma and consistency. While _Wonderful_ smoothies were characterized by lower consistency and more intense pomergnate aroma and sour. However, further research is still needed to fully optimize these novel products. Two ways of improvement can be researched: (i) increasing pomergnate notes; and (ii) avoiding undesirable compounds after the Maillard Reaction. After knowing the volatile compounds and sensory profiles of these developed smoothies, it is worth to continue researching in this area studying the volatile composition of other types of smoothies and other types of pasteurization treatments to avoid undesirable compounds and aromas.