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The Chemistry of Cherries

July 21, 2016

It’s cherry season in the UK, and the cherry trees are currently heaving under the weight of both sweet and sour cherries. Here we take a look at the chemical differences between the two, and why cherry stones are poisonous. As with many fruits, the colour of cherries is due to the presence of anthocyanins. These compounds have similar structures, though the sugar portion of the molecule can vary, giving a variety of different possible compounds. In sweet cherries the main anthocyanin is cyanidin-3-0-rutenoside, whereas in sour cherries cyanidin-3-glucosylrutinoside is dominant. Sour cherries also contain a greater concentration of anthocyanins, accounting for their usual darker colour.

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The Chemistry of Cherries