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.
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Semenarna Ljubljana, SI
Oryza sativa L. · Rice
Gentinetta Eugenio (IT)
Pelargonium zonale (L.) L'Hér. · Horseshoe pelargonium
ENTHOVEN| A. W. Enthoven
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Solanum pseudocapsicum L. · Jerusalem cherry
Ingo Vehreschild (Gärtnermeister)
Solanum lycopersicum L. · Tomato
Enza Zaden Beheer B.V.
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Humulus lupulus L. · Common hop
Franz Gmelch / Herbert Ehrmaier / Dr. Johann Maier in Bayerische Landesanstalt für Bodenkultur und Pflanzenbau,Abschnitt Hopfen
Prunus persica (L.) Batsch · Peach
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Cucumis melo L. · Melon
Paul Degreef
Brassica oleracea L. (Curly kale Group) · Curly kale
Domaine Public (FR)
Allium sativum L. · Garlic
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Malus domestica (Suckow) Borkh. · Apple
TYDEMAN E.M. (GB)
Solanum lycopersicum L. · Tomato
NOVARTIS SEEDS B.V.
Allium cepa L. var. cepa · Onion
Sjemenarna Ljubljana (SI)
Vitis vinifera L. · Common grape vine
Garabedian John M.
Pyrus communis L. · European pear
Rudolfs Dumbravs
Allium sativum L. · Garlic
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Vitis L. · Grapevine
GUIDO CIPRIANI/GABRIELE DI GASPERO/MICHELE MORGANTE/ENRICO PETERLUNGER/RAFFAELE TESTOLIN/ SIMONE DIEGO CASTELLARIN
Vitis vinifera L. · Common grape vine
HAHN LUTHER C. / MARANTO JOSEPH
Capsicum annuum L. · Bell pepper
SEMEX - šľachtiteľsko výskumný podnik, š.p. (SK)
Malus domestica (Suckow) Borkh. · Apple
Information not available - Contact NL authorities
Pyrus communis L. · European pear
Vitis L. · Grapevine