摘要：The chemical composition (totally 22 parameters) of 25 different Turkish sour cherry juices were evaluated and results were compared to the main literature on the basis of range values. Parameters such as relative density, brix, sorbitol, reduction free extract and glucose/fructose ratio were similar to the literature. Titratable acids, potassium, formal number are higher however phosphate, proline, magnesium, sulphate and alkalinity number are lower in Turkish sour cherry juices than those noted in literature. Sodium is varied between larger ranges, chlorine and citric acid are in narrower ranges in Turkish sour cherry juices.
