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.
Citrullus lanatus (Thunb.) Matsum. & Nakai · Watermelon
Syngenta Seeds B.V.
Vitis vinifera L. · Common grape vine
José Ignacio Fernández Fernández/Leonor Ruiz García/María Rocío Gil Muñoz/ Celia Martínez Mora/Juan Antonio Bleda Sánchez/Adrián Martínez Cutillas
Cucumis melo L. · Melon
Syngenta Crop Protection AG
Cucumis melo L. · Melon
Nunhems B.V., Laboratoire ASL S.N.C.
Prunus persica (L.) Batsch · Peach
Zaiger's Inc. Genetics (US)
Solanum lycopersicum L. · Tomato
Nunhems B.V.
Spathiphyllum Schott · Spathiphyllum
P.C.M. Olsthoorn Holding B.V.
Rosmarinus officinalis L. · Rosemary
Wilhelmus Hubertus Gerardus Josephus Timmermans, Wilhelmina Geertruida Maria Timmermans-Peters
Solanum lycopersicum L. · Tomato
Gautier Semences SAS (FR)
Pyrus communis L. · European pear
Rudolfs Dumbravs
Hybrids between Pelargonium crispum and Pelargonium x domesticum
Michael Wiedemann
Prunus armeniaca L. · Apricot
SAT 9413 FRUTARIA
Humulus lupulus L. · Common hop
Roger D Jeske
Lavandula stoechas L. · French lavender
Howard Bentley
Lavandula x intermedia Emeric ex Loisel. · Lavandin
Institut Technique Interprofessionnel des Plantes à Parfum Médicinales et Aromatiques (ITEIPMAI)
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Ciref Création Variétale Fraises - Fruits Rouges
Campanula L. · Bellflower
BURPEE NL B.V.
Lavandula angustifolia Mill. · English lavender
BURPEE NL B.V.
Vitis vinifera L. · Common grape vine
Valentin Blattner
Olea europaea L. · Olive
Cucurbita maxima Duchesne · Giant pumpkin
De Bolster B.V.
Prunus persica (L.) Batsch · Peach
Floyd Zaiger (US)
Solanum lycopersicum L. · Tomato
ReinSaat KG
Solanum lycopersicum L. · Tomato
TORSEED - Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa S.A.