Variety traits

Kohlrabi taste and aroma

Brassica oleracea L. (Kohlrabi Group)

The taste of kohlrabi is characterized as mild and sweet, due to a sugar content ranging from 4.6–7.9%. The aromatic profile is formed by sulfur-containing compounds and isothiocyanates.

In the reference 17 varieties crop Kohlrabi, where this is mentioned in the description.

The sensory evaluation of kohlrabi is conducted using an organoleptic method based on a 5-point scale. During tasting, the natural profile of the product is evaluated in fresh or boiled form without the use of spices, while experts record the intensity of taste, aroma, and texture descriptors.

Taste characteristics are significantly influenced by cultivation practices and harvest timing. Preventing the lignification of the stem-bulb is critical, as overgrowth deteriorates the consistency and diminishes the mild flavor. Varietal characteristics also play a role: purple varieties may possess a more intense flavor, which correlates with the accumulation of anthocyanins.

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

Sources8

Varieties of Kohlrabi 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.