Variety traits
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.
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.
Nicotiana tabacum L. · Tobacco
Willian Earley, Laurinburg (US)
Humulus lupulus L. · Common hop
Kozlova Iryna Vasylivna, Furlet Volodymyr Ivanovych, Tsybulskyi Vasyl Oleksiiovych, Ratoshniuk Viktor Ivanovych, Koshytska Nina Anatoliivna, Protsenko Lidiia Vasylivna, Liashenko Mykola Ivanovych, Yurkivskyi Iosyp Mykhailovych,
Nicotiana tabacum L. · Tobacco
Instytut Uprawy Nawożenia i Gleboznawstwa Państwowy Instytut Badawczy
Ocimum basilicum L. · Basil
Tovarystvo z obmezhenoiu vidpovidalnistiu "SPARK SIDZ"
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
Naumov Ruslan Olehovych, Krasniuk Viacheslav Anatoliiovych,
Pyrus communis L. · European pear
Matviienko Mykola Vasylovych, Khodakivska IUliia Borysivna, Hrynyk Ihor Volodymyrovych,
Ribes nigrum L. · Blackcurrant
Kopan` Kira Mykolaivna, Kopan Volodymyr Pavlovych,
Vitis vinifera L. · Common grape vine
Ing. grad. Gerhard Strecker
Cucumis melo L. · Melon
Domaine Public (FR)
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Malus domestica (Suckow) Borkh. · Apple
NOLENS VINCENT
Malus Mill. · Apple
KANEPPELE RAINHARD
Prunus domestica L. · European plum
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Solanum lycopersicum L. · Tomato
HAZERA SEEDS BV
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Vitis L. · Grapevine
Koleda Istvan / Korbuly Janos / Toth Veronika
Pyrus communis L. · European pear
Yuryk Larysa Stepanivna, Kucher Anatolii Oleksiiovych,
Asimina triloba (L.) Dunal · Pawpaw
Khokhlov Serhii IUriiovych
Ribes nigrum L. · Blackcurrant
Tereshcenko IAna Serhiivna, Yareshcenko Oleksandr Mykolaiovych,
Fragaria L. · Strawberry
Kopan Volodymyr Pavlovych, Kopan` Kira Mykolaivna,
Mentha x piperita L. · Peppermint
Dimitar Stanev
Acorus calamus L.
VOLCOV ALEXANDRUSTANESCU URSULA HELENAMIRON ANCAHANCIANU MONICAINCE ANUTA