Variety traits

Taste and aroma of Dianthus x allwoodii

Dianthus x allwoodii hort.

Dianthus x allwoodii possesses a characteristic spicy aroma, due to its high eugenol content. In agronomic practice, this trait is assessed exclusively qualitatively and lacks quantitative measurement standards.

In the reference 19 varieties crop Allwood pink, where this is mentioned in the description.

Dianthus x allwoodii is characterized by a distinct spicy aroma, provided by the presence of essential compounds in the plant, among which eugenol dominates. This indicator is not an agrotechnical factor and does not require specific techniques during the cultivation or care of the crop.

Within the framework of variety trials for this crop, there are no quantitative scales for assessing odor intensity. The aroma characteristic is purely descriptive and is based on subjective perception, while data on the taste qualities of the plant are not recorded in agronomic sources.

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

Sources6

Varieties of Allwood pink 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.