Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)

► Characterisation of four sweet cherry cultivars at different ripening stages. ► The most relevant sensorial attributes were linked to the ripening stage. ► A high organic acid accumulation was characteristic of the 'Sweetheart' cv. ► High values of pH, maturation index, and some aldehydes were related to the “Picota” type cultivars. ► Sweetness, firmness, and some volatiles discriminate among “Picota” type cultivars.