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¹ Bağcılık Araştırma Enstitüsü Müdürlüğü, Tekirdağ, Türkiye
² Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü Müdürlüğü, Yalova, Türkiye DOI : 10.52001/vis.2026.32.19.27 Viewed : 23 - Downloaded : 35 With the increase in diseases in recent years, consumers' interest in foods that have a positive relationship with human health is increasing. Fruit juices are preferred by consumers because they are easy to consume and contain bioactive compounds. While aronia fruit is not a popular choice due to its intensely bitter taste, it has been found to be easier to consume as a juice. Grape juice, despite its positive sensory properties, is less preferred by consumers due to its high sweetness. This study aimed to determine the optimal ratio for a blended juice consisting of grape and aronia juices at different ratios, taking into account sensory and nutritional aspects. Total phenolic content in grape and aronia juice mixtures was highest in the K2 mixture (3857 mg GAE/L), while the lowest was found in the K5 mixture (1429.66 mg GAE/L). The highest antioxidant activity was found in the K2 blend (10.81 mM trolox/ml) and the lowest in the K5 blend (3.54 mM trolox/ml). In sensory analyses, 26 panelists evaluated the sensory properties of the blended fruit juices using a 20-point scale and scored their overall preference. According to the sensory analysis results, it was seen that the addition of grape juice to aronia juice positively affected the panelists' liking in terms of sensory properties. In this research, the mixture of aronia juice and grape juice, which is pleasant to drink and tastes good, was determined as the most suitable ratio of 50% grape juice - 50% aronia juice. Keywords : Aronia juice Grape juice Total phenolic substance Sensory analysis