Variety traits

Taste and aroma of quince

Cydonia oblonga Mill.

Key tasting parameters of quince, determined by the combination of sugar content, acidity, and intensity of aromatic notes, which in most cases manifest only after thermal processing of the fruit.

In the reference 61 varieties crop Quince, where this is mentioned in the description.

To evaluate the taste and aroma of quince, an organoleptic method using multi-point scales is employed, supplemented by biochemical analysis of sugars and titratable acids. The harmony of taste is determined by the sugar-acid index, where higher values indicate a decrease in the intensity of astringency. The fruit aroma is classified as rich, with characteristic floral notes and hints of lemon, apple, or rose.

Most quince varieties have firm flesh with a high content of stone cells and strong astringency, which limits fresh consumption. Exceptions are breeding forms such as 'Volgogradskaya myagkoplodnaya', which are distinguished by a more tender structure. The goal of breeding is to create genotypes capable of maintaining an intense aroma during processing and possessing a balanced taste.

The intensity of quince taste and aroma depends directly on agrotechnical factors, including harvest time and light levels during the ripening period. A lack of ultraviolet light leads to a loss of the fruit's aromatic properties, while premature harvesting or exposure to frost significantly worsens their organoleptic indicators.

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

Sources8

Varieties of Quince 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.