Cherry (produce) — Ingredient · Foodgeist

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Cherry (produce) — Ingredient · Foodgeist

What science says

compound effect

“The cis and trans isomers of beta-methyl-gamma-octalactone and isobutyrovanillone were only detected in oak wood, 3,4-dimethoxyphenol and 2,4-dihydroxybenzaldehyde only in acacia wood, and p-anisaldehyde and benzylsalicylate only in cherry wood, before and after toasting, and these compounds could be considered chemical markers for each one of these woods.”

p-anisaldehyde and benzylsalicylate → are detected in → cherry wood

Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Thei...DOI →2009DOI

compound effect

“Our gas chromatography-mass spectrometry method--developed for the simultaneous quantitation of mono-, di-, and trisaccharides, sugar alcohols, caboxylic and amino acids, measured as their trimethylsilyl-(oxime) ether/ester derivatives, from one solution by a single injection, prepared in the presence of the fruit matrix--has been extended/utilized for special purposes.”

sugar, sugar alcohol, and carboxylic acid → identified and quantified → sour cherry, apple, and ber fruits

Simultaneous Identification and Quantification of the Sugar, Sugar Alcohol, and Carboxy...DOI →2004DOI

sensory evaluation

“Respective order for flavour: Lapins < Canada giant < Skeena ≤ Ferrovia.”

cherry flavour → increased from → Lapins to Ferrovia

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Com...DOI →2015DOI

sensory evaluation

“Respective order for cherry firmness was: Canada giant < Lapins ≤ Ferrovia < Skeena.”

cherry firmness → increased from → Canada giant to Skeena

Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Com...DOI →2015DOI

compound effect

“The addition of the fruit paste and sugar to yogurt resulted in an increase in the whey separation”

cornelian cherry paste and sugar → increased → whey separation

Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste DOI →2006DOI