## 3 Results and Discussion  
### Sensory and Physicochemical Analysis of Fruit Juice Formulations  
The results for the sensory and physicochemical analysis of the mixed fruit juice formulations are show in Tables 2-4, respectively. Colour, odour (aromatic, fruity), taste (sweet, sour, tart), and overall acceptability were evaluated in terms of consumer preference. The study was of a pilot nature and its main task was to detect unacceptable features that could indicate defects in the technological process. In terms of colour, rose-apple mixed juices had higher scores than rose-strawberry mixed juices. As the addition of rose juice increased, the colour acceptance scores of mixed juices were lower. Another key factor when evaluating food products, including juices, is odour. In the case of the aromatic odour (floral scent) for variants AB1, AB2, AB3, AB4, and AC1, none of the persons indicated that these variants were unacceptable. One person did not like the AC3 variant. Only two people did not like the aromatic odour of the AC4 and AC5 variants. With such small negative opinions for the AC3, AC4, and AC5 variants and no negative opinions for the remaining variants, it can be concluded that all variants of the technological process used produced mixed juice with an acceptable aromatic odour. In the case of the fruity odour, two people found it unacceptable only in the case of the AC5 variant. None of the persons ruled out the remaining variants. With such few negative opinions for the AC5 variant and no negative opinions for the remaining variants, it can be concluded that all variants of the technological process used produced juices with an acceptable fruity odour. Among all the mixed juices, the AB1 formulation of mixed rose-strawberry juice (50% rose and 50% strawberry juices) had the most preferred odour. The odour of this juice was aromatic and fruity, highly acceptable, typical, and characteristic of the raw materials used. The worst acceptance score in terms of odour was the AC5 formulation of mixed rose-apple juice (90% rose and 10% apple juices). In the case of variants AB4, AB5, and AC5, only one person found the sweet taste unacceptable. None of the persons ruled out the remaining variants. With one negative opinion for variants AB4, AB5, and AB6 and no negative opinions for the remaining variants, it can be concluded that all variants of the technological process used produce mixed juices with an acceptable sweet taste. Only one person found the sour taste unacceptable in the AC5 variant. None of the persons ruled out the remaining variants. However, this feature is considered a disadvantage and rejection by one person is alarming. In addition, the AC5 variant was rated the worst in terms of this feature (2.50). This means that the technological process for the AC5 variant may be inappropriate. Also, for some persons, some variants of rose fruits-based blended juices were rated lower because they had a sourer taste. This was the opinion of 12, 17, 8, and 12 people, respectively, for the AB4, AB5, AC4, and AC5 variants. A higher proportion of rose hips resulted in a more acidic mixed juice. In the case of the AB4, AB5, and AC4 variants, over 35% of persons preferred the less acidic variants of the mixed juice, and in the case of the AC5 variant, approximately half of the persons preferred the less sour variants of the mixed juice. This may suggest that a higher share of rose fruits may have a negative impact on this feature of the mixed juice. The AC1 variant of the juice was rated the best in terms of sour taste (the least sour), and the AC5 variant of the juice received the worst rating (the souest). In the case of tart taste (a drying out, roughening, and puckery sensation felt in the mouth), none of the persons ruled out any variant of mixed juice. In the absence of negative opinions, it can be concluded that all variants of the technological process used produced mixed juices with an acceptable tart taste.