The researchers analyzed the sweet and sour flavors in eight different types of peaches from Guizhou. They found that the peaches contained different types of sugars and acids, with sucrose being the most common sugar and malic acid the most common acid. The data showed that malic acid and sorbitol were the main factors influencing the sweet-sour flavor of the peaches. Some peaches were sweet, some were sweet and sour, and others were sour in taste.