Variety traits
Brassica oleracea L. (Curly kale Group)
The sensory qualities of kale are determined by the genetic characteristics of the cultivar and cultivation conditions. The taste is described as earthy with nutty notes, and the aroma as herbaceous with peppery-mustard undertones.
In the reference 14 varieties crop Curly kale, where this is mentioned in the description.
To evaluate the flavor and aroma profile of kale, tasting panel methods and gas chromatography are used to identify volatile compounds. The main descriptors of taste are sweetness and bitterness, and those of aroma are herbaceous and mustard tones, with the profile of these substances being largely determined by the plant's genotype.
A key agronomic factor influencing sensory indicators is the temperature regime: exposure to frost promotes the accumulation of sugars in the tissues, which makes the taste sweeter and more refined. The intensity of organoleptic characteristics is also influenced by leaf age, where young leaves have a milder taste, and mineral nutrition conditions, which modulate the profile.
General information about the subject — on the page Taste and aroma.
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.
Brassica oleracea L. (Curly kale Group) · Curly kale
Domaine Public (FR)