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.
Ocimum basilicum L. · Basil
Consorzio Sativa Societa Cooperativa Agricola
Cannabis sativa L. · Hemp
Fenocan Schweiz AG
Apium graveolens L. var. dulce (Mill.) Pers. · Celery
Bejo Zaden B.V.
Musa acuminata Colla · Banana
CIRAD-Flhor (FR)
Prunus persica (L.) Batsch · Peach
Arsene Maillard Laurence Maillard
Allium cepa L. var. cepa · Onion
Prosem (FR)
Rubus idaeus L. · Red raspberry
Gábor Kollányi
Corylus avellana L. · Common hazel
Institut National de la Recherche Agronomique (FR)/ANPN (FR)
Capsicum annuum L. · Bell pepper
ReinSaat KG
Prunus domestica L. · European plum
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Cucumis melo L. · Melon
Clause Semences SA (FR)
Pyrus communis L. · European pear
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Capsicum annuum L. · Bell pepper
UNITED GENETICS SEEDS CO
Cucumis melo L. · Melon
Gautier Semences SAS (FR)
Prunus persica (L.) Batsch var. nucipersica (Suckow) C. K. Schneid. · Nectarine
Enns, John H
Prunus persica (L.) Batsch · Peach
Institute of Fruit Crops-Plovdiv
Apium graveolens L. var. rapaceum (Mill.) Gaud. · Celeriac
Przedsiebiorstwo Nasiennictwa Ogrodniczego i Szkolkarstwa Spolka Akcyjna w upadlosci likwidacyjnej
Cucumis melo L. · Melon
Enza Zaden Beheer B.V.
Solanum lycopersicum L. · Tomato
WESTERN SEED ESPAÑA, S.A.
Avena nuda L. · Naked oat
Saatzucht Ebnerhof Hans Gahleitner, Maria Grünbacher, Josef
Vaccinium corymbosum L. · Highbush blueberry
äVANRIK GREEN ENERGYö LTD (GE)
Vitis L. · Grapevine
Prof. Ing. Vilém Kraus, CSc. (CZ)
Capsicum annuum L. · Bell pepper
Clause Semences SA (FR)
Rosa L. · Rose
Pepinieres & Roseraies Dorieux GAEC (FR)