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Variety traits

Sweet cherry taste and flavor

Prunus avium (L.) L.

The taste and flavor of sweet cherry are key fruit quality characteristics assessed using a 5-point sensory evaluation scale and biochemical analysis of sugars, acids, and soluble solids.

In the reference 162 varieties crop Sweet cherry, where this is mentioned in the description.

Taste assessment is based on organoleptic indicators, including sweetness, acidity, juiciness, and flesh consistency, such as the "bigarreau" type. In breeding and cultivar testing, values in the 4.5–5.0 point range are considered indicative of superior consumer quality of the cultivar.

The flavor profile is determined by the plant's genotype, but it is also subject to significant changes depending on the weather conditions during the ripening period. There is a correlation between skin color and taste: dark-colored cultivars often possess a richer sweet taste, whereas light-colored fruits are distinguished by a more delicate, dessert profile.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Sweet cherry mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

MARCHIANA

Active

Prunus avium (L.) L. · Sweet cherry

1 record

Naprumi

Active

Prunus avium (L.) L. · Sweet cherry

2 records

Bickes

Active

Prunus avium (L.) L. · Sweet cherry

1 record

TULARE

Application submitted

Prunus avium (L.) L. · Sweet cherry

ES
1 record

FUORLI

Active

Prunus avium (L.) L. · Sweet cherry

1 record

Techlo

Active

Prunus avium (L.) L. · Sweet cherry

1 record