The objective of this study was to investigate the influence of the variety/ecotype and growing area on physico-chemical and sensory properties as well as aroma of sour cherry Marasca and other sour cherry varieties/ecotypes. Therefore, 5 varieties, or a total of 7 sour cherry ecotypes from two growing areas (Zadar and Osijek area) grown in three growing seasons were investigated. Physico-chemical parameters, colour (L*, a*, b*), content of biologically active compounds and antioxidant capacity by FRAP method were determined. Aroma analysis was carried out by headspace-solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS) and for the sensory evaluation quantitative descriptive analysis (QDA) was applied. Also, the influence of storage at -18 °C for 6 months as well as processing into concentrated juice on the physico-chemical properties and volatile compounds in Marasca and Oblačinska sour cherries were investigated. It was found that all varieties/ecotypes had a higher total soluble solids and darker colour in the Zadar area. Marasca had almost the highest total soluble solids in the area of Zadar and the highest total soluble solids in the Osijek area, the lowest pH value and the highest total acidity in both growing areas. The highest amounts of total phenols and anthocyanins, and the highest values of antioxidant capacity were determined in Marasca, Rexelle and Heimann conserved varieties. The varieties/ecotypes from the Zadar area were characterized with higher amounts of benzaldehyde, while the varieties/ecotypes from Osijek area along with benzaldehyde, had much higher amounts of D-limonene. According to sensory characteristics, Marasca distinguished from other varieties/ecotypes by darker colour, expressed sour-bitter taste, sour cherry taste and odour, higher viscosity and lower homogeneity. Fruit quality of investigated varieties/ecotypes maintained with storing at -18 ° C for 6 months and concentrated juice processing resulted with concentrates containing about 60 % of total soluble solids and different aromatic composition regarding to raw material, which did not affect its sensory acceptability, especially of Marasca concentrated juice, which was sensory higher graded.