Flavor and mineral profiles of different colored sweet cherries: A combined analysis using sugar‑acid ratio, electronic tongue, ICP‑MS, and multivariate statistics

Flavor and mineral elements are crucial in determining the quality of sweet cherry fruit. This study analyzed 20 cherry varieties with different colorations using chemical analysis, electronic tongue testing, and ICP-MS to measure total sugars, titratable acids, taste perception, and mineral content. Significant variations in flavor and nutritional composition were found among the varieties. Red sweet cherries had the highest average scores for flavor and mineral nutrients. Factor analysis revealed three principal components that explained 93.33% of the variance, and the top five varieties for overall fruit quality were ‘Bigarreau Burlat’, ‘Bigarreau Dragon’, ‘Cristalina’, ‘Lapins’, and ‘Newstar’. Cluster analysis categorized the cherries into four clusters, with the first three showing the highest averages for various indicators. This study provides a theoretical framework for analyzing sweet cherries’ flavors and nutritional quality, as well as guidance for cultivating new varieties.