The researchers analyzed the sugars and organic acids in five different types of blackcurrants using a method called HPLC. They found that blackcurrants contain fructose, glucose, and sucrose as the main sugars, with fructose and glucose being the most abundant. The organic acids in blackcurrants include citric acid, vitamin C, and malic acid, with citric acid being the most prevalent. Different blackcurrant varieties had varying levels of sugars and organic acids, with Hanfeng having the highest fructose and glucose content, and Aoyibin containing the most citric acid. The ratio of sweetness to total acids influenced the taste of the blackcurrant fruit, with Hanfeng being the sweetest variety.