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Apple is a very suitable raw material for juice production due to its good yields, high dry matter content, relatively low cost and the possibility of using secondary products thereof in the range of highly valuable products. For the production of apple juice, it is particularly important to select appropriate cultivar (Carbone et al., 2011; Mehrabani et al., 2011; Liaudanskas et al., 2014; Begić-Akagić et al., 2014; Akagić et al., 2019) because of the specific sensory properties and biochemical processes that occur during technological processes (Begić-Akagić et al., 2011).

The influence of cultivar and enzyme treatment on the aroma complex of apple juice