Variety traits

Taste and Aroma — Agastache clayt. ex Gronov.

Agastache Clayt. ex Gronov.

The evaluation of Agastache taste and aroma is based on chemical analysis of essential oils and expert organoleptic assessment, as there are no standardized numerical indices for this crop.

In the reference 27 varieties crop Giant hyssop, where this is mentioned in the description.

To determine the aroma profile of Agastache, instrumental gas chromatography-mass spectrometry (GC-MS) methods are employed. This allows for the identification of the quantitative content of volatile organic compounds, such as estragole and menthone, which form the plant's characteristic anise-mint profile.

Organoleptic assessment of odor intensity is carried out by expert tasting panels. Aroma intensity is directly dependent on the vegetation stage, reaching its peak during the flowering period. For agronomists, these indicators are key factors in determining the optimal harvest timing for raw material intended for essential oil production.

General information about the subject — on the page Taste and aroma.

Sources7

Varieties of Giant hyssop mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.