Variety traits

Lemon Taste and Aroma

Citrus x limon (L.) Osbeck

Key quality indicators of lemon, determined by the balance of titratable acidity, accumulation of essential oils, and the sugar-acid ratio. Assessment is carried out through sensory evaluation and laboratory analysis of fruit chemical composition.

In the reference 25 varieties crop Lemon, where this is mentioned in the description.

Physicochemical markers of lemon taste include citric acid concentration, which typically ranges from 5–8%, and the sugar-acid ratio, reflecting the balance of the fruit's composition. The aromatic profile is determined by the composition of essential oils, where the key component is D-limonene. In breeding, these parameters are evaluated using both an organoleptic scoring scale and gas chromatography.

Lemon quality directly depends on agrotechnical conditions: the intensity of the light regime affects the accumulation of essential oils in the peel, and deviations in temperature can lead to disruptions in the acid profile. Varietal differences are significant: for example, the Meyer variety is characterized by lower acidity and a sweeter taste compared to the Eureka or Lisbon varieties.

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

Sources8

Varieties of Lemon 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.

LISBON

Active

Citrus x limon (L.) Osbeck · Lemon

3 records

COMUN

Active

Citrus x limon (L.) Osbeck · Lemon

2 records

Pavlovs`kyi

Terminated