## Materials and Methods
### Statistical Analysis
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Descriptor** & **Definition** & **References** \\ \hline \multicolumn{3}{c}{Odor/Flavor attributes} \\ \hline \multirow{3}{*}{Pomegenarate} & \multirow{3}{*}{Sweet and fruity flavor associated with pomegenarate} & Freshly harvested pomegenarate at \\  & & optimum maturity index, cv. \\  & & _Wonderful_ = 8.0 \\  & & Freshly harvested pomegenarate at \\  & & optimum maturity index, cv. \\  & & _Mollar de Elche_ = 5.0 \\ \hline \multicolumn{3}{c}{Fig} & Sweet and fruity flavor associated with figs & Freshly harvested fig, cv. _Colar_ = 9.0 \\ \hline \multirow{3}{*}{Jujube} & \multirow{3}{*}{Sweet and fruity flavor associated with jujube} & Freshly picked jujubes at best picking \\  & & time, cv. _Grande de Alberta_ = 9.0 \\ \hline \multirow{3}{*}{Quince} & \multirow{3}{*}{A floral, fresh, and fruity aromatics associated with quince} & Freshly harvested quintees, \\  & & cv. _Vranja_ = 6.5 \\ \hline \multirow{3}{*}{Apple} & Aromatic compounds associated with processed apple juice & \multirow{3}{*}{Haecendado mango–apple nectar = 5.5} \\  & & and cooked apples & \\ \hline \multirow{3}{*}{Pear} & Sweet, slightly musty, floral, honey/caramel-like, fruity & \multirow{3}{*}{Haecendado pear nectar = 6.5} \\  & & aromatic associated with ripe pears & \\ \hline \multicolumn{3}{c}{Grape must} & Sweet and fruity aromatics from fresh grapes & Grape juice (Welch’s Concord) = 10 \\ \hline \multicolumn{3}{c}{Cranberry} & Aromatic associated with cranberries & Fresh cranberries = 10 \\ \hline \multicolumn{3}{c}{Floral} & Sweet, heavy aromatics blend of a combination of flowers & Geraniol (1000 mg L\({}^{-1}\)) = 4.0 \\ \hline \multirow{3}{*}{Green} & Green, fresh aromatics associated with green vegetables and & Trans-2-hexen-1-ol 5000 ppm = 4.0 \\  & newly cut vines and stems; related to cucumber & Heinz tomato ketchup (vinegar) = 4.5 \\  & & Freshly sliced tomatoes = 10.0 \\ \hline \multicolumn{3}{c}{Basic tastes} \\ \hline \multirow{3}{*}{Sweet} & \multirow{3}{*}{The fundamental factor associated with a sucrose solution} & 3\% sucrose solution = 2.0 \\  & & 6\% sucrose solution = 4.0 \\  & & 12\% sucrose solution = 8.0 \\ \hline \multirow{3}{*}{Sour} & The taste factor associated with some organic acid, & 0.043\% citric acid solution = 2.0 \\  & specifically citric acid & 0.064\% citric acid solution = 3.0 \\  & & 0.120\% citric acid solution = 5.0 \\  & & 0.168\% citric acid solution = 7.0 \\ \hline \multirow{3}{*}{Bitter} & \multirow{3}{*}{The taste factor associated with a caffeine or quinine solution} & 0.008\% caffeine solution = 1.0 \\  & & 0.15\% citric acid solution = 2.0 \\ \hline \multirow{3}{*}{Astringent} & \multirow{3}{*}{Dry sensation on the surface of the tongue or mouth} & 0.03\% alumina solution = 1.5 \\  & & associated with alumina solution = 2.5 \\ \hline \multicolumn{3}{c}{Texture} \\ \hline \multirow{3}{*}{Fiberness} & Geometric property of the texture linked with the perception & Fresh juibube puree (100\%) = 9 \\  & of the shape and orientation of the particles in the product & Diluted juibube puree (1:1) = 4.5 \\ \hline \multirow{3}{*}{Consistency} & The force required to move the product across the tongue & Distilled water = 1 \\  & & Condensed milk = 10 \\ \hline \multicolumn{3}{c}{Defect} \\ \hline \multirow{3}{*}{Cooked} & Reminiscent aromatic compounds of fruit and/or vegetables & Frozen orange concentrate \\  & after heating & (Minute Maid)-reconstituted = 4 \\ \hline \end{tabular}
\end{table} 
Table 1: Sensory descriptors for odor, flavor, basic tastes and defects.