Variety traits

Taste and Aroma — Sour Cherry

Prunus cerasus L.

The quality assessment of sour cherry fruits is based on organoleptic analysis and the calculation of the sugar-acid index, which determine the intended use of a cultivar.

In the reference 52 varieties crop Sour cherry, where this is mentioned in the description.

The organoleptic evaluation of sour cherries is conducted on a 5-point or 9-point scale, where scores of 4.5–5.0 points correspond to dessert-quality fruit, while scores below 4.0 points indicate suitability primarily for industrial processing. The taste profile is determined by a complex combination of sugars and organic acids, as well as the presence of astringency or bitterness.

In breeding and cultivar testing, biochemical control is used to objectify taste quality, including the calculation of the sugar-acid index as the ratio of sugar content to titratable acids. Aroma is assessed by experts as a qualitative indicator that complements the overall sensory profile of the fruit.

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

Protection expired

Prunus cerasus L. · Sour cherry

1 record

Reksele

Protection expired

Prunus cerasus L. · Sour cherry

1 record