Fig. 1.

PCA map showing the relationship among the physicochemical profile and smoothies, juices and puree. 1 sour cherry puree (SCP); 2 apple juice (AJ); 3 smoothie (80% SCP÷20% AJ); 4 smoothie (50% SCP÷50% AJ); 5 smoothie (20% SCP÷80% AJ); 6 pear juice (PJ); 7 smoothie (80% SCP÷20% PJ); 8 smoothie (50% SCP÷50% PJ); 9 smoothie (20% SCP÷80% PJ); 10 quince juice (QJ); 11 smoothie (80% SCP÷20% QJ); 12 smoothie (50% SCP÷50% QJ); 13 smoothie (20% SCP÷80% QJ); 14 flowering quince juice (FQJ); 15 smoothie (80% SCP÷20% FQJ); 16 smoothie (50% SCP÷50% FQJ); 17 smoothie (20% SCP÷80% FQJ); mF3ol–flavan-3-ols (monomeric and dimeric). VitC Vitamin C, PP polymeric procyanidins, HA hydroxycinnamic acids, F flavonols, Ant anthocyanins, TS total sugar, SS soluble solids, P pectins, L* lightness, a* redness, b* yellowness, TA titratable acidity