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Variety traits

Taste and aroma

Taste and aroma are organoleptic quality indicators determined by a combination of sugars, acids, and volatile compounds. In variety testing, they are evaluated by an expert tasting method on a five-point scale and supplemented by biochemical analysis.

Mentioned in descriptions 36 010 varieties reference book.

Taste and aroma are organoleptic indicators that, combined with texture, form the overall consumer value of a variety. Taste is composed of a harmonious balance of sweet, sour, salty, and bitter notes, while aroma is determined by a set of specific volatile compounds characteristic of a particular crop.

Evaluation of these characteristics during variety testing is carried out by the method of expert tasting using a five-point scale, where 5 points correspond to excellent taste and pronounced aroma, and 1–2 points to low indicators. The procedure is supplemented by laboratory biochemical analysis of the content of sugars, organic acids, dry matter, and anthocyanins, which constitute the chemical basis of taste.

Final indicators depend on the interaction of genotype and environmental conditions, including climate, growing degree days, and the level of mineral nutrition, where, for example, excess nitrogen can negatively affect quality. Agricultural practices, transport conditions, and subsequent post-harvest ripening of the produce also have a significant impact on the final result.

Sources10

Breakdown by crop

Rose Flavor and Fragrance 2 346 Apple Taste and Aroma 1 372 Grape taste and aroma 984 Pear taste and aroma 539 Lily Fragrance 529 Grape Taste and Aroma 410 Peach Taste and Aroma 405 Tomato Taste and Flavor 375 Flavor and Aroma of Garden Strawberry 365 Melon flavor and aroma 358 Apricot Taste and Aroma 258 Olive Flavor and Aroma 230 Plum taste and aroma 203 Pepper Flavor and Aroma 203 Sweet cherry taste and flavor 162 Tulip Flavor and Aroma 159 Raspberry Taste and Aroma 159 Apple Taste and Aroma 128 Potato taste and flavor 95 Dianthus caryophyllus fragrance 94 Blueberry flavor and aroma 85 Gooseberry taste and flavor 83 Parsley taste and aroma 83 Taste and Aroma of Blackcurrant 78

Found in these crops

Apple 1 237 Grapevine 1 188 Common grape vine 520 European pear 484 Peach 310 Garden strawberry 301 Melon 291 Olive 264 Apricot 215 Tomato 172 European plum 158 Common hop 156

Varieties that feature this in their description

Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.

Leccio

Active

Olea europaea L. · Olive

2 records

Fiano

Active

Vitis L. · Grapevine

2 records

DUNCAN

Active

Citrus x paradisi Macfad. · Grapefruit

2 records

Dinkum

Active

Rubus idaeus L. · Red raspberry

3 records

Amanlis

Active

Pyrus communis L. · European pear

2 records

FIREPRINCE

Active

Prunus persica (L.) Batsch · Peach

2 records

ANITA

Active

Prunus persica (L.) Batsch · Peach

2 records

BLENHEIM

Active

Prunus armeniaca L. · Apricot

2 records

Chambly

Active

Fragaria x ananassa Duchesne ex Rozier · Garden strawberry

2 records

Astramel

Active

Malus domestica (Suckow) Borkh. · Apple

3 records

Rawit

Active

Capsicum annuum L. · Bell pepper

FI
2 records

Požegača

Active

Prunus domestica L. · European plum

SI
4 records

Dowinda

Active

Brassica oleracea L. (White Cabbage Group) · White cabbage

DE
2 records

Black Cobra

Active

Capsicum annuum L. · Bell pepper

FI
2 records

Vrodlyva

Active

Pyrus communis L. · European pear

Khodakivska Yuliia Borysivna, Kopan Volodymyr Pavlovych, Kopan Kira Mykolaivna

UA
2 records

San Remo

Active

Freesia Eckl. ex Klatt · Freesia

Van den Bos Freesia B.V.

NL
1 record

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