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. rapaceum (Mill.) Gaud. · Celeriac
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Pelargonium zonale (L.) L'Hér. · Horseshoe pelargonium
ENTHOVEN ADRIANUS W.M.
Apium graveolens L. var. rapaceum (Mill.) Gaud. · Celeriac
Erbe/Erbengemeinschaft Karl und Walter Hild
Matricaria recutita L. · German chamomile
Franz, Chlodwig / Isaac, Otto
Humulus lupulus L. · Common hop
Franz Gmelch / Herbert Ehrmaier
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Malus Mill. · Apple
Reinhard Kaneppele - Termeno (IT)
Malus Mill. · Apple
Reinhard Kaneppele - Termeno (IT)
Malus Mill. · Apple
Reinhard Kaneppele - Termeno (IT)
Cucumis melo L. · Melon
SEMINIS INC
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Semenarna Ljubljana, SI
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Semenarna Ljubljana, SI
Malus domestica (Suckow) Borkh. · Apple
Pepinieres et Roseraies Georges Delbard| FR
Vitis vinifera L. · Common grape vine
HÖHERE BUNDESLEHRANSTALT UND BUNDESAMT FÜR WEIN UND OBSTBAU
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
SEMINIS VEGETABLE SEEDS, NL
Vitis vinifera L. · Common grape vine
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Malus Mill. · Apple
DELBARD| Pepinieres et Roseraies Georges Delbard S.A.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Domaine Public (FR)
Solanum lycopersicum L. · Tomato
Zoldesegtermesztesi Kutato Intezet RT (HU)
Cucumis melo L. · Melon
SAS HM Clause (FR)
Dianthus caryophyllus L. · Carnation
Blanc, Henri/Barberet, Alexandre
Prunus persica (L.) Batsch · Peach
Frederic W. Anderson (US)
Capsicum annuum L. · Bell pepper
Enza Zaden Beheer B.V.
Vitis vinifera L. · Common grape vine
INCONNU (FR)