1 Introduction Consumer preference for apples and apple juices is primarily driven by sensory perception. Sweetness, fruitiness, and floral notes positively influence acceptability, whereas excessive sourness, astringency, and vegetal flavors reduce preference (Charles et al. 2018). In apple juices in particular, products characterized by fresh and green odors combined with moderate sweetness and reduced sourness and astringency are generally preferred (Okayasuand and Naito 2001).
