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.
Brassica rapa L. subsp. campestris (L.) A. R. Clapham · Field mustard
Rakhmetova Svitlana Oleksandrivna, Rakhmetov Dzhamal Bakhlulovych,
Brassica rapa L. · Turnip rape
ReinSaat KG
Solanum tuberosum L. · Potato
Olsztyńska Hodowla Ziemniaka i Nasiennictwo OLZNAS-CN sp. z o.o.
Ribes uva-crispa L. · Gooseberry
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Humulus lupulus L. · Common hop
GMELCH| Franz Gmelch / EHRMAIER| Herbert Ehrmaier
Ribes uva-crispa L. · Gooseberry
Information not available - Contact NL authorities
Caryopteris Bunge · Caryopteris
Institut National de la Recherche Agronomique (FR)/GIE Saphinov (FR)
Prunus persica (L.) Batsch · Peach
Instytut Sadownictwa i Kwiaciarstwa im. Szczepana Pieniążka
Anethum graveolens L. · Dill
VERA-AGRA SP. Z.O.O.
Vaccinium corymbosum L. · Highbush blueberry
Szkola Glowna Gospodarstwa Wiejskiego
Matthiola incana (L.) R. Br. · Hoary stock
Hodowla i Nasiennictwo Roślin Ogrodniczych Waganiec sp. z o.o.
Vitis vinifera L. · Common grape vine
ZIMMERMANN DR.| Dr. Johannes Zimmermann
Vitis vinifera L. · Common grape vine
LAND RHEINLAND OPPENHEIM| Land Rheinland-Pfalz, vertreten durch DLR Rheinhessen-Nahe-Hunsrueck Dienstsitz Oppenheim
Humulus lupulus L. · Common hop
TORSTEN REFFSTRUP
Vitis vinifera L. · Common grape vine
IMIDRA - CCAA MADRID
Humulus lupulus L. · Common hop
Chmelařský institut s.r.o. (CZ)
Prunus persica (L.) Batsch · Peach
Agriculture & Agri-Food Canada (CA)
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Pyrus communis L. · European pear
Information not available - Contact NL authorities
Ocimum basilicum L. · Basil
PUBBLICO DOMINIO
Vitis vinifera L. · Common grape vine
Institut National de la Recherche Agronomique (FR)/Sicarex Beaujolais (FR)
Brassica oleracea L. (White Cabbage Group) · White cabbage
EVA THORN, SVALÖF WEIBUL AB
Vitis vinifera L. · Common grape vine
Bezotosna Mar'iana Ihorivna
Petroselinum crispum (Mill.) Nym. ex A.W. Hill ssp. crispum · Parsley
HILD KARL UND WALTER| Karl und Walter Hild