Variety traits

Peach Taste and Aroma

Prunus persica (L.) Batsch

The taste and aroma of a peach are determined by the harmony of the sugar-acid ratio and the intensity of volatile compounds, evaluated on a 5-point tasting scale.

In the reference 405 varieties crop Peach, where this is mentioned in the description.

Peach flavor quality is assessed by a panel using a 5-point system, where scores of 4.5–5.0 correspond to dessert quality. To objectify these indicators, refractometric measurements of soluble solids and titratable acidity are used, as taste harmony depends directly on the balance of sugars and organic acids.

The development of the flavor and aroma complex of the fruit is only possible during tree ripening, as premature harvesting prevents the full accumulation of sugars and aromatic compounds. Agronomic factors, such as adequate canopy light exposure, as well as weather conditions during the ripening period, significantly influence the synthesis of these substances; notably, cold and rainy weather leads to an undesirable increase in fruit acidity.

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

Sources8

Varieties of Peach 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.