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

Table 1: Intensity of the characteristic aroma of guava and mango in the different aqueous fractions resulting from the juice concentration process.

Assay	Vacuum (mmHg)	Temperature (°C)	Fractions	Collection Interval (min)	Aroma Intensity Mango	Aroma Intensity Guava
1	650	50	1	15	6.52^a	5.93^a
			2	30	5.22^a	3.79^a,b
			3	45	3.14^b	2.97^b
2	650	55	1	15	6.01^a	6.69^a
			2	30	5.52^a	4.03^b
			3	45	2.48^b	0.97^c
3	650	65	1	15	6.50^a	6.78^a
			2	30	5.45^a	3.86^b
			3	45	2.90^b	2.00^c
4	680	45	1	20	6.02^a	5.48^a
			2	40	2.53^b	3.58^a,b
			3	60	1.83^bc	2.36^b
5	680	50	1	15	5.87^a	7.01^a
			2	30	4.49^a	1.54^b
			3	45	1.76^b	0.84^b
6	680	55	1	15	5.84^a	6.74^a
			2	30	3.20^b	1.92^b
			3	45	1.12^c	0.82^b
7	680	65	1	10	5.26^a	7.50^a
			2	20	3.69^ab	3.81^b
			3	30	1.84^b	1.44^b

*Tukey mean with different letters in the same column differed significantly at the p ≤ 0.05 level for the same assay.