Sensory analyses were done by a panel of 15 semitrained members in a cabin under green light. Triangular tests that are the most widely used of all the different tests were carried out to compare the aroma of the fresh juice with the deacidified juices. To avoid perturbations in the aroma perception, the pH of deacidified juices was adjusted back to its initial value with citric acid. Then, all the samples were prepared with 18% w/w juice and 2% w/w sucrose, before testing.