Variety traits

Pea taste and aroma

Pisum sativum L.

The taste and aroma of peas are organoleptic quality indicators determined by expert sensory evaluation after heat treatment of the grain.

In the reference 43 varieties crop Pea, where this is mentioned in the description.

To evaluate pea taste and aroma, a sensory scale is used that records the absence of off-flavors, bitterness, or moldy odors. The typical taste of food-grade varieties is characterized as delicate or sweet, and it is closely correlated with the technological parameter of grain cookability.

The presence of bitterness is a defective trait typical of forage forms (field peas), the presence of which in batches of food-grade peas reduces their quality. For vegetable varieties, a key breeding factor is the sugar content at the technical maturity stage, which determines the taste characteristics of the canned product.

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

Sources8

Varieties of Pea 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.