Miniredia
ActivePrunus laurocerasus L. · Cherry laurel
Pineau Patrick
Variety traits
Taste and aroma of cherry laurel
Prunus laurocerasus L.
The evaluation of cherry laurel taste and aroma is based on a weighted scoring method and its correlation with biochemical parameters, such as dry matter content, titratable acidity, and amygdalin levels.
In the reference 9 varieties crop Cherry laurel, where this is mentioned in the description.
To determine the taste quality of cherry laurel fruits, a modified weighted scoring method is used, where sensory evaluation ratings are combined with laboratory analysis. Key objective parameters include soluble solids content ranging from 12.46 to 24.40 and titratable acidity from 0.12 to 0.62. An important criterion for a balanced taste is the ratio of these two indices.
The taste and aroma of the fruits directly depend on their degree of maturity and the presence of specific compounds. High sensory scores are assigned to forms with low astringency and a pleasant sweetish taste. Conversely, wild forms often exhibit pronounced bitterness and strong astringency due to the presence of amygdalin, which also contributes to the characteristic almond aroma.
General information about the subject — on the page Taste and aroma.
Varieties of Cherry laurel 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.