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Within the trial cultivation system for quality assurance of fruit and berry plants that has been operated by Elitplantstationen together with several stakeholders since 2012, taste has so far not been assessed systematically because it is a complex trait to evaluate. At the same time, there is an increasing demand from consumers, growers, and plant producers for comparable and reliable taste information for market-relevant cultivars. This pilot project was initiated with the aim of investigating the possibility of developing a cost-effective method to analyze, describe, and communicate taste in berries. In the project, soluble solids content, total acidity, total phenolic content, and volatile aroma compounds were analyzed in four blueberry cultivars, four gooseberry cultivars, and six blackcurrant cultivars. Berries from all cultivars were collected at an early stage of ripeness over two years. Sensory analysis was also conducted to investigate the possibility of replacing more costly sensory analyses with simple analytical measurements. The results show that simple chemical analyses such as soluble solids content, titratable acidity, and phenolic content, as well as the calculated ratio between soluble solids and acidity, can distinguish cultivars and show clear relationships with sensorily perceived sweetness and acidity in all three crops. Chemical aroma analysis also demonstrated cultivar differences and identified key aroma compounds associated with specific sensory attributes. Despite year-to-year variation and challenges related to standardizing ripeness stage, the results indicate that a limited number of chemical parameters can describe the main dimensions of berry taste profiles and thereby reduce the need for extensive sensory testing. The project also resulted in a strategy for how taste characteristics can be communicated through a standardized and user-friendly taste framework, adapted for plant labels and digital platforms. A model with a limited number of attributes (maximum five), primarily based on chemical key parameters and complemented by aroma characteristics, is proposed. Overall, the study shows that chemically based taste profiling is a realistic method for analyzing and describing taste characteristics in blueberry, gooseberry, and blackcurrant, with potential for application to additional crops.