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The aim of this work was to fi nd the best composition for fruit drink based on elderberries with optimal fl avour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, fl avour was evaluated sensorially and instrumentally as the content of aroma compounds. Five fl avour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), offfl avour, odour, texture (mouth-feel),doi:10.11118/actaun201563010147 fatcat:44fej6z3snamfhto4sw43cx23q