ArticleFood chemistry: X2023
Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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33 citing papers in PubMed.
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- Pectin Supplementation Improves Probiotic Survival and Preserves Bioactive Compounds of Fermented Pear Juice.Foods (Basel, Switzerland) · 2026Article
- The Influence of Pre-Harvest Application ofFoods (Basel, Switzerland) · 2026Article
- Study on domestication characteristics of Xinjiang apricot germplasm based on HPLC sugar-acid identification and machine learning.Food chemistry: X · 2026Article
- Nutritional quality, flavor quality, and antioxidant capacity analysis in cauliflower: regulation of different mulching methods.BMC plant biology · 2026Article
- Adenosine triphosphate treatment affects strawberry fruit quality by regulating sugar and organic acid metabolism.Frontiers in nutrition · 2026Article
- Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling.Frontiers in nutrition · 2026Article
- UPLC-MS/MS-based analysis of the effect of bagging on polyphenols in apple varieties and metabolomic characterization before and after bag removal.Food chemistry: X · 2026Article
- Novel estimation of tomato soluble solids content using linearly transformed reflectance-based spectral indices.Frontiers in plant science · 2026Article
- Identification of pivotal genes associated with sugar and organic acid metabolism during Prunus Mume fruit ripening via metabolomic and transcriptomic analyses.BMC plant biology · 2025Article
- Integrative Comparison of Variations in Taste, Aroma, and Sensory Characteristics Among Four Sweet Cherry Cultivars to Explore Quality Differences During Storage.Foods (Basel, Switzerland) · 2025Article
- Elucidating Sugar-Acid Metabolic Diversity and Screening Breeding Materials in Xinjiang Pear (Foods (Basel, Switzerland) · 2025Article
- Exogenous Dopamine Alleviates Combined High Temperature and Drought Stress in Loquat [Plants (Basel, Switzerland) · 2025Article
- Article
- Transcriptomic Profiling Uncovers Molecular Basis for Sugar and Acid Metabolism in Two Pomegranate (Foods (Basel, Switzerland) · 2025Article
- Chemical Composition, Edible Safety, and Antioxidant Activity Evaluation of Flowers in a Medicinal PlantFood science & nutrition · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- Genetic and QTL analyses of sugarand acid content in sweet cherry (Horticulture research · 2025Article
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Authors and funding
18 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Chinese cherry is an economically important fruit crop native to China. Flavor quality is greatly influenced by compositions of soluble sugars and organic acids. To better understand the flavor quality of Chinese cherry, we determined sugar and acid components in thirty-eight landrace and cultivar collections, and two wild resources using the HPLC method. Glucose and fructose were the main components, accounting for 85.91% of soluble sugars. Malic acid was the predominant organic acid, with an average proportion of 65.73% of total acids. Correlation and PCA analysis revealed seven key indicators for evaluating fruit flavor. Compared with wild Chinese cherry, the cultivated collections exhibited higher levels of soluble sugars, especially fructose, and lower levels of organic acid, particularly malic acid in fruits. Finally, we have established grading criteria for seven flavor indicators in Chinese cherry. Our study provides valuable references for identifying flavor compounds and improving flavor quality of Chinese cherry.
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