Variety traits

Apple Taste and Aroma

Malus Mill.

The taste and aroma of apple fruits are assessed organoleptically using the five-point Korobkina scale. Fruit quality is determined by flavor harmony, with an optimal sugar-acid index ranging from 15–25.

In the reference 128 varieties crop Apple, where this is mentioned in the description.

To evaluate the taste and aroma of apple fruits in breeding programs, a tasting method is employed, which rates the variety on a five-point scale upon reaching full consumer maturity. A score of 5 is assigned to dessert varieties, 4 to table varieties, 3 to processing varieties, and scores below 3 are given to produce unsuitable for fresh consumption.

The sugar-acid index is a key indicator of flavor harmony, with an optimal value for apple fruits ranging from 15 to 25. The final taste depends on the genotype but is significantly influenced by agronomic practices: an excess of nitrogen and a deficiency of boron reduce flesh quality, while the balance of potassium and magnesium is critical for preventing bitter pit. Sugar accumulation also depends directly on the level of fruit exposure to light and a moderate crop load on the tree.

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

Sources8

Varieties of Apple 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.