Are Longleaf Ground Cherries Supposed to Taste Musky?

This is my second time harvesting longleaf groundcherries and the fully ripe brick red fruits still seem to taste like a tomato sauce that has been flavored solely with marigolds. I don't really mind the musky skunk-like flavor but the rest of my family would definitely mind if I were to share the berries with them. Is this musky skunk/marigold flavor found in all Physalis longifolia berries or can there be wild berries without a musky flavor? I'm pretty sure they're Physalis longifolia, but they could also be P. heterophylla since both species are found in my region of Ohio. I have included some photographs to confirm identification. The living plant was actually photographed three years ago, but it was found close to the site where the berries were collected this Fall.

I don't have enough experience to advise you, but I thought I would share what I know from sampling wild and feral Physalis in case its helpful. I'm fairly confident what I've been snacking on in Eastern Kentucky is P. virginiana and P. pubescens.

Generally speaking, the fruit I've gathered has tasted bright and free of musk, but there is the concessional berry with a distinct difference. Possibly this is the same thing you have tasted but I don't want to jump to that conclusion.

The taste I have encountered reminds me of the flavor of malolactic fermentation, which I'm familiar with from winemaking. It's a funky bitter note (although just barely bitter) with a light buttery flavor. The off Physalis berries I've had don't taste good, but they don't taste rotten either. I have wondered if I'm eating the odd berry that was damaged by frost and started to ferment.

I saw your photo, which does look like some berries I have eaten, and I thought I would share my theory. Please don't act on my description in matters of food safety.

Hahaha well I'm not surprised considering the close relation to tomatoes. I haven't grown them myself, but I recall reading of an Ecuadorian species of ground cherry/tomato that had that unique flavor of green apples called Solanum pachyandrum.