The researchers studied how adding sucrose affects the sugar and sorbitol content of frozen sweet cherries and their concentrates. They used high performance liquid chromatography and enzymic procedures to analyze Van and Black Republican cherry varieties. The cherries naturally had glucose, fructose, and sorbitol, with little sucrose. When sucrose was added, it was broken down into glucose and fructose by invertase. The sorbitol content could reveal if sucrose was added. The results from both methods used were very similar.