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.
Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn
Harris Moran Seed Co.
Malus domestica (Suckow) Borkh. · Apple
INTOSH MAC (GB)
Cucumis melo L. · Melon
De Ruiter Zonen (NL)
Allium cepa L. var. cepa · Onion
PLANTICO HODOWLA I NASIENNICTWO OGRODNICZE ZIELONKI SP. Z O.O.
Solanum lycopersicum L. · Tomato
Domaine Public (FR)
Cucumis melo L. · Melon
UNITED GENETICS SEEDS CO
Pyrus communis L. · European pear
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Pyrus communis L. · European pear
Vitis vinifera L. · Common grape vine
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE-INRA
Solanum lycopersicum L. · Tomato
HAZERA GENETICS
Vitis L. · Grapevine
Prof. Ing. Vilém Kraus, CSc. (CZ)/Lubomír Glos (CZ)/Vlastimil Peřina (CZ)/Doc. Ing. Miloš Michlovský, CSc. (CZ)
Allium porrum L. · Leek
ROCALBA
Zea mays L. · Maize
CONSORZIO TUTELA MAIS MARANO
Pisum sativum L. · Pea
GARVENS| Carl Wilh. Garvens GmbH
Pyrus communis L. · European pear
Pyrus communis L. · European pear
VÝZKUMNÝ A ŠLECHTITELSKÝ ÚSTAV OVOCNÁŘSKÝ HOLOVOUSY s.r.o. (CZ)/Prof. Dr. Manfred Fischer (DE)
Solanum lycopersicum L. · Tomato
ARCHE NOAH
Cucurbita pepo L. · Field pumpkin
ReinSaat KG
Cucumis melo L. · Melon
NUNHEMS BIO OBTENTION
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Nunhems Germany GmbH
Prunus persica (L.) Batsch · Peach
Institute of Fruit Crops-Plovdiv
Pyrus communis L. · European pear
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
AUSTROSAAT Österr. Samenzucht- und Handels-AG
Petroselinum crispum (Mill.) Nyman ex A. W. Hill · Parsley
Nunhems Germany GmbH