The aim of this study was to produce cold press oils from sour cherry and cherry kernels and to characterize the oils for possible edible and non-edible usages. The oil yield was 55.9% and 51.3% with cold pressing, respectively. Although common oil physico-chemical properties were in accordance, their peroxide values were higher. Further, oil thermal properties, fatty acids, sterols and tocopherols compositions were determined. A total of 20 different volatile compounds were quantified in both samples. Both oil samples were described sensorially with 8 definition terms by the panel. Also, a consumer hedonic test was completed. Results indicated that although both oils are nutritious samples, their oxidation status was exceeding the limit value. Cherry syrup, astringent, and menthol were detected as negative sensory attributes. Consumer test scores indicated a neutrality for their appearance, aroma and flavor attributes. Overall, these cold press oils evaluated as not proper for direct edible consumption, but could be used in nutraceuticals, cosmetics and for energy generation purposes.
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