## 3 Results and Discussion
### Volatile Profile and Composition
The main chemical groups of the pomergnate smoothes were: (i) furans, representing (32.8% \(\pm\) 6.8%) of the total concentration of aroma compounds, followed by (ii) aldehydes (20.2% \(\pm\) 4.0%), (iii) alcohols (19.3% \(\pm\) 3.8%), (iv) ketones (10.8% \(\pm\) 4.4%), (v) terpenoids (6.6% \(\pm\) 2.7%), (vi) terpenes (5.9% \(\pm\) 1.2%), and (vii) esters (4.6% \(\pm\) 1.4%). It can be observed that volatile profile differed between the fresh pomergnate juices in which ALCs were the predominant family (67%, mainly 1-hexanol and 3-hexen-1-ol) in PW juices, while ALDs (30%) played an important role and were the most abundant chemical family in the PM juices [22]. The 5 predominant compounds in the studied smoothes were: (i) 5-HMF (mean for all samples 30.6%); (ii) 3-hexen-1-ol (9.8%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). The fact that the predominant compound was 5-HMF was unexpected. The furanic compound 5-HMF forms as an intermediate in the Maillard reaction between hexoses and amino components, and from direct dehydration of sugars under acidic conditions (caramelization) during thermal treatments applied to foods [29]. For instance, this compound is used as an indicator of the intensity of thermal treatment in honey [30]. In a previous study, 5-HMF and furfural were even found in the optimized dehydrated pomergnate arils [16]. However, the novel pomergnate smoothes highlighted by having less content than the above mentioned product. Without any doubt this compound is generated during the two heating steps of the smoothie preparation. The other 4 compounds are typical of fruits and fruit-based products; for instance, 3-hexen-1-ol, hexanal and 1-hexanol are key compounds of the peach flavor [31]. As 3-octanone was a predominant compound in the volatile composition of fresh wild mushrooms [32]. Hexanal, 3-hexen-1-ol and 3-octanone were more abundant in _Mollar de Elche_ samples, while linalool and 5-HMF predominated in _Wonderful_ smoothes (Table 3). It is worth mentioning that certain compounds can be used as an indicator of the fruit puree used in the smoothies. For instance, the volatile compounds exclusively identified in figs smoothies were: \(\alpha\)-pinene, 1-octanol, ethyl octanoate, terpinen-4-ol and \(\alpha\)-gurjunene. On the other hand, linalool oxide was exclusively present in the jujube smoothes. Quinces did not provide any exclusive compound to the smoothes. Formulation with a higher percentage of pomergnate juice (60%) led to higher abundance of 3-hexen-1-ol and linalool, while 60% of fruit puree increased the content of 3-octanone (Table 3). \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**ANOVA Analysis**} & \multicolumn{1}{c}{**Fig Smeechies**} & \multicolumn{1}{c}{**AN**} & \multicolumn{1}{c}{**Jiable Shoothies**} & \multicolumn{1}{c}{**AN**} & \multicolumn{1}{c}{**Quinec Snoothies**} & \multicolumn{1}{c}{**AN**} & \multicolumn{1}{c}{**Odoses Smoothies**} & \multicolumn{1}{c}{**AN**} & \multicolumn{1}{c}{**Odoses Smooth**} & \multicolumn{1}{c}{**AN**} & \multicolumn{1}{c}{**Fig Smeechies**} \\ \hline \multicolumn{1}{c}{**AISO-PAM**} & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **(64.05\%-PAM)** & **AN** & **Fig Smeechies**} \\ \hline \hline \multicolumn{1}{c}{**AICS**} & \multicolumn{1}{c}{**V3**} & \multicolumn{1}{c}{**  
As a brief summary of this section, it can be stated that _Mollar de Elche_ pomegranate juice and smoothies prepared using fig and jujube purees were less sensitive to heat treatment than _Wonderful_ and quintec smoothies, as reflected by lower 5-HMF contents.