## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{\begin{tabular}{c} **Sensory** \\ **Attributes** \\ \end{tabular} } & \multicolumn{2}{c}{\begin{tabular}{c} **Kiwiberry juice, Kiwiberry/** \\ **Apple Juice Mixtures** \\ \end{tabular} } & \multicolumn{2}{c}{\
\begin{tabular}{c} **Sensory** \\ **Attributes** \\ \end{tabular} } & \multicolumn{2}{c}{
\begin{tabular}{c} **Kiwiberry Juice, Kiwiberry/** \\ **Pear Juice Mixtures** \\ \end{tabular} } \\ \cline{2-5}  & **Correlation** & \multicolumn{1}{c}{_p_**-Values**} & & **Correlation** & \multicolumn{1}{c}{_p_**-Values**} \\ \hline o.kiwiberry & \(-0.954\) & \(0.003\) & o.kiwiberry & \(-0.991\) & \(0.000\) \\ o.apple & \(0.923\) & \(0.009\) & o.pear & \(0.974\) & \(0.001\) \\ o.green & \(-0.946\) & \(0.004\) & o.green & \(-0.981\) & \(0.001\) \\ o.sour & \(-0.955\) & \(0.003\) & o.sour & \(-0.972\) & \(0.001\) \\ o.sweet-nectar & \(0.932\) & \(0.007\) & o.sweet-nectar & \(0.972\) & \(0.001\) \\ o.refreshing & \(0.766\) & \(0.076\) & o.refreshing & \(-0.621\) & \(0.188\) \\ o.sharp & \(-0.974\) & \(0.001\) & o.sharp & \(-0.914\) & \(0.011\) \\ density & \(-0.923\) & \(0.009\) & density & \(-0.990\) & \(0.000\) \\ viscidity & \(-0.965\) & \(0.002\) & viscidity & \(-0.998\) & \(<\)0.0001 \\ fruit pulp particles & \(-0.873\) & \(0.023\) & fruit pulp particles & \(-0.988\) & \(0.000\) \\ f.kiwiberry & \(-0.918\) & \(0.010\) & f.kiwiberry & \(-0.980\) & \(0.001\) \\ f.apple & \(0.940\) & \(0.005\) & f.pear & \(0.950\) & \(0.004\) \\ f.green & \(-0.891\) & \(0.017\) & f.green & \(-0.994\) & \(<\)0.0001 \\ t.sour & \(-0.892\) & \(0.017\) & t.sour & \(-0.985\) & \(0.000\) \\ t.sweet & \(0.936\) & \(0.006\) & t.sweet & \(0.961\) & \(0.002\) \\ astringency & \(-0.911\) & \(0.012\) & astringency & \(-0.975\) & \(0.001\) \\ tbitter & \(-0.968\) & \(0.001\) & tbitter & \(-0.768\) & \(0.074\) \\ persistent & \(-0.879\) & \(0.021\) & persistent & \(-0.947\) & \(0.004\) \\ f.refreshing & \(0.964\) & \(0.002\) & f.refreshing & \(0.228\) & \(0.664\) \\ sour aftertaste & \(-0.970\) & \(0.001\) & sour aftertaste & \(-0.973\) & \(0.001\) \\ sweet aftertaste & \(0.888\) & \(0.018\) & sweet aftertaste & \(0.943\) & \(0.005\) \\ harmoniousness & \(0.970\) & \(0.001\) & harmoniousness & \(0.968\) & \(0.001\) \\ full-bodied and & & full-bodied and & & full-bodied and & \(-0.938\) & \(0.006\) \\ richness & & richness & & & \\ overall sensory & & & overall sensory & & \\ quality & 0.961 & \(0.002\) & quality & 0.985 & \(0.000\) \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Pearson correlation coefficients between sensory attributes and mean hedonic liking of the juices (\(n=110\)). contribute to the herbaceous odour in fruits [43]. This characteristic explains the sensory profile of the kiwibberry juice with an intense level of such attributes like kiwiberry odour and flavour, green odour and flavour, sour odour and taste, astringency, persistence impression and sour after taste, with low sweetness on the other hand. It was stated that the juice showed the lowest degree of liking among the samples tested. It is worth emphasizing that methanol was observed in each tested juice sample. It was previously reported that fruit juices and related products can contain methanol at low levels. Methanol is present in pectin and is released during processing of fruits and vegetables by enzymatic activities. [PERSON] et al. [44] presented that cloudy juices, as used in this study, have a lower amount of free methanol in comparison to clear juices, while clear juices contain a more liberated form, due to the fining and filtration using pectinolytic enzymes. Our study showed that the volatile profile of juice mixes is more complex than that in kiwiberry, pear and apple juice. In the current study, the aroma profile of juice mixes is strongly influenced by pear and apple juices' aroma and initially detected compounds are not presented in juice mixes. These substances seem to degrade, probably due to the oxidative breakdown process [37].