Variety traits

Taste and aroma of common hazelnut

Corylus avellana L.

The taste of the hazelnut kernel is a key economically valuable trait, which is evaluated by a tasting method on a point scale and accounts for up to 25.42% in the final comprehensive assessment of a cultivar.

In the reference 40 varieties crop Common hazel, where this is mentioned in the description.

During variety testing and selection, taste is assessed by experts in conjunction with other kernel quality indicators, such as weight, yield, and the presence of pellicle. There are no direct measurement units, so breeding lines are compared using a point system relative to control samples.

The technological suitability of the nuts depends on the stability of the taste, which deteriorates during the oxidation of fatty acids during storage. Cultivars with high tasting scores are classified as dessert varieties, while lines with other indicators are directed toward industrial processing for oil or confectionery products.

The formation of taste qualities and aroma depends directly on the degree of nut maturity at harvest, storage conditions, and the genetically determined chemical composition of the kernel, including the ratio of fats, proteins, and sugars.

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

Sources8

Varieties of Common hazel 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.