## 3 Results
### Sensory Characteristics of the Kiwiberry Juice and Its Mixtures with Other Fruit juices
\begin{table}
\begin{tabular}{c c c c c c c} \hline
**Attributes** & **KBJ** & **90 KBJ/10 APJ** & **80 KBJ/20 APJ** & **70 KBJ/30 APJ** & **60 KBJ/40 APJ** & **50 KBJ/50 APJ** \\ \hline o.kiwiberry & 5.89 \({}^{\text{a}}\) & 5.53 \({}^{\text{ab}}\) & 5.29 \({}^{\text{abc}}\) & 4.85 \({}^{\text{bcd}}\) & 4.37 \({}^{\text{cd}}\) & 4.23 \({}^{\text{d}}\) \\ \hline o.apple & 1.96 \({}^{\text{d}}\) & 2.91 \({}^{\text{cd}}\) & 2.90 \({}^{\text{cd}}\) & 3.73 \({}^{\text{bc}}\) & 4.65 \({}^{\text{ab}}\) & 5.19 \({}^{\text{a}}\) \\ \hline o.green & 4.13 \({}^{\text{a}}\) & 4.06 \({}^{\text{a}}\) & 3.17 \({}^{\text{b}}\) & 3.04 \({}^{\text{b}}\) & 2.55 \({}^{\text{b}}\) & 2.33 \({}^{\text{b}}\) \\ \hline o.sour & 3.47 \({}^{\text{a}}\) & 3.26 \({}^{\text{ab}}\) & 2.89 \({}^{\text{ab}}\) & 2.78 \({}^{\text{ab}}\) & 2.60 \({}^{\text{ab}}\) & 2.37 \({}^{\text{b}}\) \\ \hline o.sweet-nectar & 1.34 \({}^{\text{c}}\) & 2.07 \({}^{\text{abc}}\) & 1.98 \({}^{\text{bc}}\) & 2.55 \({}^{\text{ab}}\) & 2.83 \({}^{\text{ab}}\) & 3.13 \({}^{\text{a}}\) \\ \hline o.refreshing & 2.71 \({}^{\text{a}}\) & 3.16 \({}^{\text{a}}\) & 3.03 \({}^{\text{a}}\) & 3.41 \({}^{\text{a}}\) & 3.20 \({}^{\text{a}}\) & 3.26 \({}^{\text{a}}\) \\ \hline o.sharp & 1.56 \({}^{\text{a}}\) & 1.43 \({}^{\text{ab}}\) & 1.09 \({}^{\text{abc}}\) & 1.04 \({}^{\text{bc}}\) & 0.83 \({}^{\text{c}}\) & 1.00 \({}^{\text{bc}}\) \\ \hline density & 6.35 \({}^{\text{a}}\) & 5.56 \({}^{\text{a}}\) & 5.44 \({}^{\text{a}}\) & 4.11 \({}^{\text{b}}\) & 3.90 \({}^{\text{b}}\) & 3.43 \({}^{\text{b}}\) \\ \hline viscidity & 6.91 \({}^{\text{a}}\) & 6.43 \({}^{\text{ab}}\) & 5.72 \({}^{\text{bc}}\) & 5.46 \({}^{\text{bc}}\) & 4.96 \({}^{\text{c}}\) & 4.59 \({}^{\text{c}}\) \\ \hline fruit pulp particles & 6.33 \({}^{\text{a}}\) & 5.59 \({}^{\text{b}}\) & 5.35 \({}^{\text{b}}\) & 5.19 \({}^{\text{b}}\) & 4.34 \({}^{\text{c}}\) & 3.34 \({}^{\text{d}}\) \\ \hline f.kiwiberry & 6.67 \({}^{\text{a}}\) & 6.14 \({}^{\text{ab}}\) & 5.77 \({}^{\text{ab}}\) & 5.43 \({}^{\text{b}}\) & 4.04 \({}^{\text{c}}\) & 3.70 \({}^{\text{c}}\) \\ \hline f.apple & 1.15 \({}^{\text{e}}\) & 2.30 \({}^{\text{d}}\) & 2.73 \({}^{\text{cd}}\) & 3.76 \({}^{\text{bc}}\) & 4.82 \({}^{\text{ab}}\) & 5.65 \({}^{\text{a}}\) \\ \hline f.green & 4.26 \({}^{\text{a}}\) & 4.09 \({}^{\text{a}}\) & 3.48 \({}^{\text{ab}}\) & 3.55 \({}^{\text{ab}}\) & 2.35 \({}^{\text{bc}}\) & 1.97 \({}^{\text{c}}\) \\ \hline t.sour & 4.72 \({}^{\text{a}}\) & 4.35 \({}^{\text{ab}}\) & 3.96 \({}^{\text{ab}}\) & 4.10 \({}^{\text{ab}}\) & 3.66 \({}^{\text{ab}}\) & 3.13 \({}^{\text{b}}\) \\ \hline t.sweet & 1.33 \({}^{\text{e}}\) & 1.63 \({}^{\text{de}}\) & 2.23 \({}^{\text{cd}}\) & 2.64 \({}^{\text{bc}}\) & 3.11 \({}^{\text{ab}}\) & 3.61 \({}^{\text{a}}\) \\ \hline astringency & 3.10 \({}^{\text{a}}\) & 2.73 \({}^{\text{ab}}\) & 2.37 \({}^{\text{ab}}\) & 2.58 \({}^{\text{ab}}\) & 2.00 \({}^{\text{b}}\) & 1.68 \({}^{\text{b}}\) \\ \hline t.bitter & 1.56 \({}^{\text{a}}\) & 1.31 \({}^{\text{ab}}\) & 0.92 \({}^{\text{ab}}\) & 1.05 \({}^{\text{ab}}\) & 0.66 \({}^{\text{b}}\) & 0.61 \({}^{\text{b}}\) \\ \hline persistent & 2.11 \({}^{\text{a}}\) & 1.83 \({}^{\text{ab}}\) & 1.40 \({}^{\text{abc}}\) & 1.79 \({}^{\text{ab}}\) & 1.12 \({}^{\text{bc}}\) & 0.90 \({}^{\text{c}}\) \\ \hline f.refreshing & 2.91 \({}^{\text{a}}\) & 3.18 \({}^{\text{a}}\) & 3.26 \({}^{\text{a}}\) & 3.20 \({}^{\text{a}}\) & 3.47 \({}^{\text{a}}\) & 3.42 \({}^{\text{a}}\) \\ \hline sour aftertaste & 4.56 \({}^{\text{a}}\) & 4.25 \({}^{\text{ab}}\) & 3.75 \({}^{\text{ab}}\) & 3.53 \({}^{\text{ab}}\) & 3.29 \({}^{\text{ab}}\) & 3.09 \({}^{\text{b}}\) \\ \hline \end{tabular}
\end{table} 
Table 4: Sensory profiling of the kiwiberry juice and kiwiberry/apple juice mixtures. Figure 3: PCA plot of the similarities and differences in the profile of the volatile compounds identified in the headspace of kiwiberry, apple and pear juices and their mixes. The feeling of density, viscidity and fruit pulp particles decreased with the addition of apple or pear juice to kiwiberry juice.