Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)

Abstract

Abstract In this work, the physicochemical and sensorial properties of three “Picota” type sweet cherry cultivars and the ‘Sweetheart’ cultivar were evaluated, taking into account the effect of ripening stage. Total soluble solids (TSS), titratable acidity (TA), pH, maturation index (MI), and total phenolic content (TPC) were studied, together with volatile compounds. The sensorial quality was evaluated by descriptive and hedonic tests. Although the most relevant sensorial attributes were linked to the ripening stage, parameters associated with organic acid accumulation and some volatile acids and aromatic alcohols were characteristic of the ‘Sweetheart’ cv. High values of pH, MI, and some aldehydes were related to the “Picota” type cultivars. Among the “Picota” type cultivars, ‘Ambrunes’ cv was mainly distinguished by its greater sweetness and by some aliphatic alcohols, whereas ‘Pico Colorado’ cv was characterised by its greater firmness and hexanal concentration. The ‘Pico Negro’ cultivar was associated with higher TPC concentrations.