Variety traits

Taste and aroma of common bean

Phaseolus vulgaris L.

Organoleptic quality indicators of common bean evaluated using a sensory method on a five-point scale. Their intensity depends on the chemical composition of the grain and the absence of tough structures in the pods.

In the reference 49 varieties crop Common bean, where this is mentioned in the description.

Taste and aroma assessment is conducted by experts after heat treatment of the produce in accordance with state variety testing protocols. These characteristics are closely related to the content of proteins, fats, and carbohydrates in the grain, as well as the morphological structure of the pod valves.

A key factor in the development of culinary qualities in snap beans is timely harvesting during the technical maturity phase. The appearance of a parchment layer and coarse fiber in the pod valves leads to a decrease in consumer ratings; therefore, varieties that maintain a tender texture during processing are highly valued.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Common bean mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.