Effect of Sucrose Addition on the Sugar and Sorbitol Composition of Frozen Sweet Cherries and Their Derived Concentrates

ABSTRACT Glucose, fructose, sucrose, and sorbitol contents of Van and Black Republican varieties of sweet cherries were determined by high performance liquid chromatography (HPLC) and enzymic analytical procedures. Samples analyzed included frozen fruit, fruit packed as 3.6 parts fruit plus 1 part added sucrose, and cherry juice concentrates derived from the sugar‐packed fruit. Cherry fruit showed invert patterns of glucose and fructose and contained trace amounts of sucrose, and 2.6—3.9g sorbitol/100g. Sucrose was either not detected or found in trace amounts in samples to which sucrose had been added. There is evidence that sucrose hydrolysis was caused by presence of invertase. The percent sorbitol content could be used to detect addition of sucrose. Results for sugar and sorbitol content as determined by HPLC or enzymic methods were very similar.