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Variety traits

Taste and Aroma — Witloof Chicory

Cichorium intybus L. (Witloof Chicory Group)

The flavor profile of witloof is defined by the balance between the bitterness of sesquiterpene lactones and the sweetness of sugars. The main quality indicators are the intensity of the characteristic chicory bitterness and the sugar content of the heads formed during etiolation.

In the reference 5 varieties crop Witloof chicory, where this is mentioned in the description.

The characteristic bitterness of witloof is due to the presence of sesquiterpene lactones, such as lactucin and lactucopicrin, in the head tissues. Along with this, the flavor profile is formed by the content of inulin and other sugars, the levels of which determine the overall gastronomic assessment of the product during tasting.

Cultivation technology, especially the forcing regime in total darkness, is decisive for taste quality, as it prevents the accumulation of excess chlorophyll and excessive bitterness. Witloof breeding is aimed at finding an optimal balance between bitterness and sweetness, which is confirmed by biochemical analysis of lactone composition.

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

Sources8

Varieties of Witloof chicory 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.