Therefore, the sucrose concentration considered ideal by consumers
(9.4 g/100 g) was higher when compared to other products
such as reconstituted pineapple juice (Marcellini, 2005), reduced
calorie tropical cupuaçu (Martins, 2008), mango juice and mango
pulp (Umbelino, 2005). Therefore, the higher amount of sucrose
and other sweeteners can be justified by the need for greater
perception of sweet taste to suppress the acidity and astringency,
predominantly present in passion fruit juice. Furthermore, the
relationship between sweet aftertaste/bitter aftertaste and sweet
taste may have also changed the sensory characteristics of passion
fruit juice.