Skip to content
agronom.cc cultivar database

Variety traits

Rutabaga taste and aroma

Brassica napus L. var. napobrassica (L.) Rchb.

Organoleptic characteristics of rutabaga, evaluated on a 5-point scale and determined by the content of glucosides and mustard oil in the root crops. High quality ratings are considered to be between 4.0 and 5.0 points, characterized by a harmonious combination of sweetness and specific pungency.

In the reference 6 varieties crop Rutabaga, where this is mentioned in the description.

To evaluate the taste and aroma of rutabaga, a sensory analysis method is applied under controlled laboratory conditions. The tasting evaluation is an expert procedure where taste and aroma are considered key consumer characteristics, and scores in the range of 4.0 to 5.0 points indicate high root crop quality.

The typical taste of rutabaga is defined as pungent-sweet, without pronounced bitterness, with a characteristic specific aroma. These organoleptic properties directly depend on the chemical composition of the root crops, in particular on the content of mustard oils and glucosides, and are a priority area in breeding work for the development of table-purpose cultivars.

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

Sources8

Varieties of Rutabaga 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.

Magres

Active

Brassica napus L. var. napobrassica (L.) Rchb. · Rutabaga

PENDING

NL
4 records

Vigod

Active

Brassica napus L. var. napobrassica (L.) Rchb. · Rutabaga

Norsk institutt for biooekonomi (NIBIO) Landvik, 4886 Grimstad

4 records