SENSORY EVALUATION OF SWEET CHERRY CULTIVARS

Cherry cultivars (Prunus avium L.) from the breeding program located a t Agriculture and Agri-Food Canada, Research Centre, Summerland, B.C., were profiled for their sensory characteristics. Judges scored six vi sual attributes, five flavor/texture attributes, and the degree of lin king on 10-cm anchored line scales. There were significant differences (P less than or equal to 0.001) in external firmness, size, and color intensity as well as differences in flesh firmness, juiciness, sweetn ess, sourness, and intensity of cherry flavor among the cultivars. Pri ncipal component analysis (PCA) showed the relationships among the int ernal sensory attributes, including a calculated sum of perceived swee tness and sourness, and the analytical values (pH, soluble solids conc entration, sugar:acid ratio). Factor scores located individual cultiva rs on the PCA plot and provided a graphic illustration of their sensor y characteristics.