Excerpts from the report Introduction: Apple juice canned or bottled in the usual way loses some of the characteristic flavor of fresh juice because of partial evaporation of the aroma. A process has been developed at the Eastern Utilization Research and Development Division of the Agricultural Research Service by which this aroma is recovered in essence form and later restored to a high-density concentrate. When reconstituted, the product resembles a high grade, clarified, single-strength juice and has the aroma of freshly pressed cider. The report presents the results of a preference experiment in which consumers were asked to rate this full-flavor apple juice concentrate in comparison with two high-grade commercial juices already available on the market. The results will be of interest to apple processors who may consider production of a high-density concentrate.