## 2 Results and Discussion
### Sensory Evaluation  
Sensory evaluation data are shown in Table 3.  
With regard to appearance and colour, the Canada giant cherries were the largest (_ca._ 2.9 cm in diameter) as compared to all other cultivars. They were the lightest in red colour with a light coloured flesh. Regarding texture they were the least firm and regarding flavour they were sweet and slightly sour. The Skeena cultivar cherries were deep red in colour, both in skin and flesh (_ca._ 2.5 cm in diameter), the most firm in texture, sweet and slightly sour in flavour. The Lapins cultivar cherries (_ca._ 2.5 cm in diameter) were lighter (\(p<0.05\)) in red colour (skin and flesh) than those of the Skeena cultivar. They were quite firm in texture and juicier than all others. The Ferrovia cultivar cherries were slightly darker (\(p<0.05\)) in colour as compared to those of the Canada giant cultivar. Berries were non-homogeneous in colour (_ca._ 2.6 cm in diameter). Their flesh was quite light in colour. They were firm in texture, sweet and slightly sour in flavour. In order of decreasing red colour cherry cultivars were: Skeena \(>\) Lapins \(>\) Ferrovia \(>\) Canada giant. Respective order for firmness was: Skeena \(>\) Ferrovia \(\geq\) Lapins \(>\) Canada giant and for flavour was: Ferrovia \(\geq\) Skeena \(>\) Canada giant \(>\) Lapins. Other relevant studies also found significant differences between cherry cultivars studied as well as cherry ripening stages [3,10,35]. [PERSON] _et al._[36] evaluated firmness of \"Selah\" and \"Skeena\" cultivar sweet cherries using sensory difference testing (paired comparison test) and reported significant differences between the two for cherries of different firmness categories. According to [PERSON] _et al._[35] for cherry quality determination, the most appropriate method depends on the specific attribute of interest. Sensory evaluation techniques are the most effective for flavour/taste and colour attributes while analytical measurements are more effective for texture/firmness determination. \begin{table}
\begin{tabular}{l c c c c} \hline  & **Canada Giant** & **Skeena** & **Lapins** & **Ferrovia** \\ \hline flavour & \(3.75\pm 0.05^{\text{B}}\) & \(3.90\pm 0.05^{\text{C}}\) & \(3.63\pm 0.04^{\text{A}}\) & \(3.98\pm 0.06^{\text{C}}\) \\ texture & \(3.38\pm 0.05^{\text{A}}\) & \(4.38\pm 0.06^{\text{C}}\) & \(3.88\pm 0.03^{\text{B}}\) & \(3.95\pm 0.05^{\text{B}}\) \\ colour & \(4.03\pm 0.06^{\text{A}}\) & \(4.70\pm 0.04^{\text{D}}\) & \(4.50\pm 0.09^{\text{C}}\) & \(4.17\pm 0.04^{\text{B}}\) \\ \hline \end{tabular} \({}^{\text{A}\text{-D}}\) different capital letters within a given row indicate significant differences (\(p<0.05\)) as observed by [PERSON]’s multiple comparison tests.  
\end{table} 
Table 3: Sensory evaluation data for the four cherry cultivars. Due to the small number of experimental observations, the above results are only indicative, awaiting further verification with data to be collected during the upcoming harvesting year. For the Canada giant cultivar, it is shown in Table 4 that all volatiles determined, except nonanal, showed a strong positive correlation to pH and a moderate positive correlation to TPC. Likewise, there is a moderate negative correlation of volatiles to texture and colour. Moreover, there was a very strong