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.
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Brassica oleracea L. (Kohlrabi Group) · Kohlrabi
Pyrus communis L. · European pear
Pyrus communis L. · European pear
Cydonia oblonga Mill. · Quince
Prunus persica (L.) Batsch · Peach
Solanum lycopersicum L. · Tomato
Prunus persica (L.) Batsch · Peach
Ribes rubrum L. · Redcurrant
Apium graveolens L. var. dulce (Mill.) Pers. · Celery
Juglans regia L. · Persian walnut
Vitis vinifera L. · Common grape vine
Rubus idaeus L. · Red raspberry
Malus domestica (Suckow) Borkh. · Apple
Ribes rubrum L. · Redcurrant
Prunus cerasus L. · Sour cherry
Vitis vinifera L. · Common grape vine
Rubus idaeus L. · Red raspberry
Foeniculum vulgare Mill. · Fennel
Rubus idaeus L. · Red raspberry
Vitis L. · Grapevine
Rubus idaeus L. · Red raspberry
Malus domestica (Suckow) Borkh. · Apple
Foeniculum vulgare Mill. · Fennel