Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation

Abstract

Volatile compounds, physicochemical and sensory attributes of four sweet cherry cultivars (Canada giant, Ferrovia, Lapins and Skeena) grown in Northern Greece were determined. Eighteen volatile compounds were identified and semi-quantified in cherries using solid phase micro extraction in combination with gas chromatography/mass spectrometry (SPME-GC/MS). Carbonyl compounds were the most abundant in sweet cherry aroma, followed by alcohols, esters and hydrocarbons/terpenes. Cherry cultivars in order of increasing amounts of volatiles were: Lapins < Canada giant < Ferrovia < Skeena. Physicochemical parameters determined included: titratable acidity (TA), pH, total soluble solids (TSS), maturity index (MI) and total phenolic content (TPC). TA ranged between 0.21 and 0.28 g malic acid/100 g fresh weight (FW). The pH ranged between 3.81 and 3.96. TSS ranged between 13.00 and 16.00 °Brix. MI ranged between 51.8 and 75.0. TPC ranged between 95.14 and 170.35 mg gallic acid equivalents (GAE)/100 g FW. Sensory evaluation showed that cherry colour, in order of increasing intensity, was: Canada giant < Ferrovia < Lapins < Skeena. Respective order for cherry firmness was: Canada giant < Lapins ≤ Ferrovia < Skeena and for flavour: Lapins < Canada giant < Skeena ≤ Ferrovia. Correlation of volatiles to physicochemical and sensory attributes showed varying trends.

Bioactive and Volatile Compounds in Sweet Cherry Cultivars

“…The high relative high content of nonanal (6.9%) as compared to other previous studies [30,31] justifies the intense fruity flavor of the studied cultivars.…”

“…Vavoura et al [30] reported a much lower number of volatile aroma compounds, 18, in the four more popular sweet cherry cultivars grown in Greece; besides, the reported concentrations were lower than the ones found in the Spanish cultivars. However, Serradilla et al [30] reported the contents of up to 81 compounds in cherry cultivars grown in a different Spanish region, Jerte Valley.…”

“…However, Serradilla et al [30] reported the contents of up to 81 compounds in cherry cultivars grown in a different Spanish region, Jerte Valley.…”

Characterization of autochthonous sweet cherry cultivars (Prunus avium L.) of southern Italy for fruit quality, bioactive compounds and antioxidant activity

“…reported average levels of Phe from 0.92 to 1.47 mg GAE g −1 FW, Fu et al . reported an average content of 1.14 mg GAE g −1 FW and Vavoura et al . reported a range of 0.95–1.97 mg GAE g −1 FW.…”

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

“…Physicochemical characteristics and antioxidant activities of the 12 varieties of sweet cherries Preliminary sensory analysis was performed according to the method of Vavoura et al (2015) with slight modifications. Fifty healthy panelists (female: 26; male: 24; age: 20-50; non-smokers), who consumed fresh cherries frequently, were recruited locally.…”