Influence of variety on sensory properties of cherry juices

The paper presents data characterizing the biochemical and sensory properties of juice obtained from cherry varieties ‘Grechanka’, ‘Konfityur’, ‘Kupina’, ‘Shpanka Bryanskaya’, ‘Uifehertoi Furtosh’, and ‘Turgenevka’ (control), included in the bioresource collection of the Russian Research Institute of Fruit Crop Breeding, located in Oryol Oblast, Russia. The study proposes a sensory panel for organoleptic evaluation of cherry juice based on previously developed descriptor dictionaries and analyzes a number of biochemical parameters characterizing its flavor properties. In order to facilitate the rapid assessment of the organoleptic properties of cherry juice, a grading system for color, flavor, and aroma indicators was presented for each sensory level based on selected descriptors rated on a 5-point scale. Sensory analysis revealed that the juice from all studied varieties exhibited a typical rich ruby-red color for cherries, with the exception of the juice from the ‘Shpanka Bryanskaya’ variety, which was characterized by a light red color with brownish tones. The analysis showed significant differences in flavor and aroma compared to appearance. The ‘Konfityur’ and ‘Kupina’ varieties displayed the most harmonious flavor (sweeter, without sharp sourness). The juice from the ‘Uifehertoi Furtosh’ variety had the most astringent and sour flavor, while the juice from the ‘Grechanka’ variety was considered to have a flat flavor. The juices from ‘Turgenevka’ and ‘Uifehertoi Furtosh’ varieties were found to be the most aromatic. The physical and chemical characteristics of juices from all varieties met the requirements of Technical Regulations on Fruit and Vegetable Juice Products (TR CU 023/2011). The highest content of soluble solids was noted in the juices from the ‘Konfityur’ and ‘Grechanka’ varieties, while the highest content of phenolic compounds was found in the juice from the ‘Konfityur’ variety. The ‘Konfityur’ and ‘Kupina’ varieties exhibited lower levels of titratable acids. Moreover, the juice from ‘Konfityur’ demonstrated the highest value of sugar-acid index and anthocyanin content among the studied varieties. The study shows a correlation between the sensory and biochemical parameters of the juice. Thus, the content of soluble solids, titratable acids and anthocyanins has the greatest influence on the flavor. The obtained results are instrumental in developing products with specified parameters and predicting their quality.

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