Integrative Comparison of Variations in Taste, Aroma, and Sensory Characteristics Among Four Sweet Cherry Cultivars to Explore Quality Differences During Storage

The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representative cherry cultivars were analyzed during cold storage to establish systematic quality evaluation parameters. Targeted metabolomics analysis revealed significant differences in physiological quality and metabolic profiles among the tested cultivars. Specifically, ‘Benitemari’ demonstrated more contents of soluble solids and titratable acid, while ‘Tieton’ and ‘Skeena’ showed higher concentrations of volatile organic compounds and polyphenolics. Furthermore, hexanal and (E)-2-hexenal were identified as the dominant VOCs, while cyanidin-3-O-rutinoside was confirmed as a major phenolic component across the cultivars. Finally, the comprehensive score of the principal component model was significantly positively correlated with the scores of firmness, chewiness, sweetness, sourness, and taste and bitterness in the sensory evaluation. The results were expected to provide valuable guidance for standardizing the sweet cherry supply chain and cultivating high-quality sweet cherry cultivars.