Variety traits

Taste and Aroma — Shallot

Allium cepa L. var. aggregatum G. Don

The taste and aroma of shallots are characterized as mild, sweet, and delicate, distinguishing them from the pungent flavor of common onions. Product quality is assessed through the content of pyruvic acid, sugars, and the profile of volatile sulfur-containing compounds.

In the reference 9 varieties crop Shallot, where this is mentioned in the description.

For shallots, key quality descriptors include mildness, the absence of pronounced bitterness, and a subtle aroma that does not overpower the flavor of other ingredients in a dish. Evaluation of this trait is based on organoleptic analysis and biochemical indicators that correlate with the intensity of the flavor profile.

Objectification of taste indicators is achieved by determining the concentration of pyruvic acid, which serves as a marker of pungency, as well as the levels of sugars and dry matter. Studying the composition of essential oils and volatile mercaptans allows for the differentiation of aromatic characteristics among cultivars.

Target parameters in breeding for improved taste quality include reduced pyruvic acid content and increased sugar content. The levels of these indicators are influenced by growing conditions and storage duration, during which flavor intensity may decrease.

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

Sources8

Varieties of Shallot 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.