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Journal of Faculty of Food Engineering
Sensory characteristics are of great significance for all food products. These are features which every consumer evaluates on a daily basis and based on that assessment decides whether to buy or not a product.The aim of this paper is to examine the sensory characteristics of peach and plum jams, prepared with different sweeteners (sucrose, fructose, sorbitol and agave syrup) and determine which of them is the most acceptable one for consumers. Sensory analysis was conducted by applying thefatcat:aicgwvzepjf75obyaqui2vpipa