Evaluated attribute (average scores / % acceptance1) Thermal treatment Storage at 7 Appearance   Aroma     Flavor   Final Values °C (days) Sample Control Sample control sample control sample control   0 6.0 / 92   6.3 / 97     5.8 / 95   5.9 / 99 85 °C / 30 s 30 5.7 / 87 5.8 / 85 5.7 / 92   5.8 / 91 5.4 / 92   5.6 / 86 5.5 / 94 5.6 / 89 60 4.7 / 54 6.1 / 96 4.6 / 54   6.1 / 92 4.1 / 44   5.8 / 90 4.4 / 48 5.9 / 96 0 6.1 / 92   6.4 / 97     5.8 / 90   5.9 / 93 90 °C / 30 s 30 5.8 / 86 6 / 92 5.8 / 81   5.8 / 88 5.2 / 74   5.5 / 82 5.4 / 80 5.7 / 88 60 5.6 / 79 6 / 92 5.3 / 73   Jun-93 4.8 / 60   5.4 / 80 5.2 / 73 5.7 / 86 0 Jun-91   Jun-91     5.5 / 82   5.8 / 88 95 °C / 30 s 30 5.6 / 83 6.3 / 96 5.6 / 82   Jun-95 May-67   5.8 / 93 5.2 / 72 6 / 94 60 5.5 / 81 6 / 93 5.4 / 81   5.9 / 86 May-60   5.7 / 84 5 / 70 5.7 / 92 1Percentage of panelists that assigned scores above 4 Control, juice stored at -18°C; Number of panelists, 50; Serving temperature, (12-13)°C; 7 point hedonic scale, (1 = dislike extremely; 4 = neither like/nor dislike; 7 = like extremely)

Table 4: Average sensory acceptance scores for sugarcane juice with passion fruit pulp