Sensory and Composition Analyses of the Aqueous Phases from the Concentration of Guava (Psidium Guava L.) and Mango (Mangifera Indica L.) Juices and the Process-Induced Losses of Vitamin C

Fig. (2) Intensity of characteristic mango aroma of (A: 650 mmHg and B: 680 mmHg) and guava (C: 650 mmHg and D: 680 mmHg) in the aqueous fractions of the first collection made in different temperature conditions.