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.
Apium graveolens L. var. dulce (Mill.) Pers. · Celery
Domaine Public (FR)
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Prytula Roman Petrovych
Ocimum basilicum L. · Basil
GENESIS SEED LTD
Vitis vinifera L. · Common grape vine
P. Kurtev, D. Babrikov
Prunus domestica L. · European plum
FISCHER MANFRED| Prof. Dr. Manfred Fischer / MURAWSKI| Heinz Murawski + im Institut fuer Obstforschung Dresden-Pillnitz / SCHMADLAK| Dr. Johann Schmadlak
Daucus carota L. · Carrot
BEHRENDT| Ulrike Behrendt (Oldendorfer Saatzucht)
Ocimum basilicum L. · Basil
PUBBLICO DOMINIO
Rosa L. · Rose
BAIZEAU-GAUJARD Aveline (FR)
Vitis vinifera L. · Common grape vine
Dr. Norbert Becker im Staatl. Weinbauinstitut
Cucumis melo L. · Melon
Domaine Public (FR)
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Cucumis melo L. · Melon
Robert Priieur
Allium cepa L. · Onion
PUBBLICO DOMINIO
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Muzhylko Dmytro Valentynovych, Dymchenko Tetiana Mykolaivna, Muzhylko Viktor Valentynovych,
Ocimum basilicum L. · Basil
PUBBLICO DOMINIO
Nicotiana tabacum L. · Tobacco
MANIFATTURE SIGARO TOSCANO S.P.A.
Prunus persica (L.) Batsch · Peach
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Fragaria L. · Strawberry
Information not available - Contact NL authorities
Pyrus communis L. · European pear
Information not available - Contact NL authorities
Vitis vinifera L. · Common grape vine
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Ananas Mill. · Pineapple
CIRAD-Flhor (FR)
Rosa L. · Rose
Roseraies GAUJARD (FR)
Vitis vinifera L. · Common grape vine
Zdravko Nakov
Rubus idaeus L. · Red raspberry
Dorosh Olena Vasylivna, Honchar Halyna Kindrativna,