## 4 Discussion  
All participants reported either an extreme acai or a very extreme acai taste, which is important because of the similarity between commercial acai and jucara pulps [4]. In addition, jucara was not commonly consumed by the panelists. Therefore, acceptance of jucara possibly represented familiarity with the sensory characteristics of acai pulp. A total of 8 panelists were included in the trained panel, which is valid according to the expected number of tasters (from 8 to 25 testers) for descriptive tests [21]. The number of panelists was similar to those used in a study by [PERSON] et al. [9], who also sensorially analyzed jucara pulp using 7 trained individuals. Studies carried out with other berries used a trained panel of 8 to 12 panelists [22; 23]. It is important to consider that color is one of the main sensory characteristics used in the evaluation of a food product. Jucara's purple color is due to the high content of anthocyanins such as cyanidins [5; 24]. In addition, the purple color is connected to a component which is \"similar to acai\", showing the similarity between these pulps in appearance. [PERSON] et al. [25] describe the atomization method as a possible cause of color degradation; however, in this study, after atomization and rehydration, the jacara pulp was still a reddish-purple color. The \"Earthy\" component is common to aroma and flavor attributes. This result demonstrated the relationship between the aroma and flavor of jucara pulp [26]. Therefore, we can say that the earthy flavor of the jucara pulp is part of the sui generis flavor of the pulp. Jucara's flavor is a complex mixture of sweet and fatty, justified by its chemical composition. The pulp is rich in lipid compounds, at an average of 28.36% (3.17-46.6%) [27]. The perceived sweetness is probably the result of the combination of natural sugars in the fruit with added sugars (around 4%). But it is important to consider the natural sweetness of the fruit; after all, the added sugar content was low. The use of sugar can be explained as an attempt to achieve a composition close to that of commercial drinks, juices, and creams, which are, in general, sweetened. [PERSON] et al. [9] used a similar protocol based on the same  
Figure 1: Temporal dominance of jucara pulp sensations. The dotted line represents chance (the expected chance level) and the solid line represents the significance level. motivation. In their study, the authors evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen jucara pulp. The grainy term indicated in the texture is explained by the fiber content present in the pulp. According to [PERSON] et al. [27], the average fiber value of jucara pulp is 27.7%. In addition, in the pulp extraction process described by [PERSON] et al. [2], just one sieving step with a common sieve was used. Thus, the grainy characteristic may be due to the excess fibers that remain in the pulp. In the temporal dominance of sensations test, the dominance of the aftertaste that appears between 30 and 40 s after consumption of the sample is significant. An aftertaste is a gustatory-olfactory sensation left by food after consumption. It is known that there can be positive and negative aftertastes; in this case, it was not properly established by consumers which type of aftertaste they were referring to. Despite this, they linked this aftertaste with the pulp fat. Limitations and Strengths of the StudyThis is the first study that creates a primary lexical term and evaluates the dominance of sensations in jucara pulp. The study used a trained panel, familiar with sensory analysis techniques. The limitation of this study is that, as a pilot, we used just one sample and added sugar to it. On the one hand, this allowed us to achieve smoothness closer to that of commercial products. Another possible limitation is the homogeneous age range and lack of demographic diversity of the panel participants.