## 1 Introduction  
Nutrition is the most important external factor influencing children's development. Its influence is essential from birth through childhood. Consumption of fruit and vegetables is important as it plays an essential role in preventing childhood obesity, and preventing many diseases, including certain cancers, osteoporosis, diabetes, coronary heart disease, stroke, neuronal degeneration, and type II diabetes [1; 2; 3]. Therefore, the World Health Organization (WHO) recommends eating a minimum of 400 g of fruits and vegetables per day to improve health and prevent the above-mentioned chronic diseases. Because current consumption is lower than the recommended intake, the development of easy-to-eat fruit-based products such as smoothies could be a good option. Despite of the natural sugar content, smoothies could reach the promotion into the children's diet [4; 5]. Smoothies are beverages containing a blend of fruit pulp, fruit juice, ice, yoghurt, and/or milk. They are becoming a so popular way to consume fruits, especially among young people. These products are typically purchased freshly prepared from juice bars or as a processed product (mildly pasteurized) from the refrigerated section of retail outlets. Even after the economic crisis of 2007-2008, smoothes remained a popular and convenient way of consuming fruit [6]. Fruit components of smoothes could be considered as natural foods because of their nutrient profile or health-protecting qualities [7].  
The southeastern part of Spain is one of the most intensively Mediterranean agricultural areas dominated by fruit orchards and vegetables fields. Some of these crops grown in this area, include fruits with appropriate characteristics for developing new products (organoleptic and functional properties), but underutilized, such as figs (_Ficus carica_), jujubes (_Ziziphus jujuba_) and quinces (_Cydonia oblonga_). It was recently found that the blend of pomergranate juice with the above mentioned fruits puree seemed a great opportunity to promote their use in an easy, sustainable and healthy way [5]. A positive effect of the addition of fig, jujube, and quintec puree was observed in the nutritional and functionality of the novel pomergranate smoothes. For example, the addition of jujube contributed to an enrichment of the final smoothes in terms of vitamin C and organic acid content, while an increase of pectin content was found in fig and quintec pomergranate-based smoothes [5].  
On the other hand, the high interest in consuming fruit and vegetable products clearly shows that consumers are choosing products based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes (taste, smell, appearance, or even satisfaction) [8]. For this reason, fruit smoothes have become popular among health-conscious consumers and are among the major sources of bioactive compounds in daily diet [9; 10]. Therefore, after knowing the nutritional and functional quality of the smoothes previously developed, the next steps should be to evaluate their volatile compositions and sensory profiles.  
Taking all above mentioned into account, the aim of this study was to study the volatile composition and sensory profile of 12 different smoothes prepared using pomergranate juice (from 2 cultivars, cv., _Mollar de Elche_ and _Wonderful_) and puree of Mediterranean crops (figs, jujubes and quinces) at different ratios pureejuice.