Variety traits

Sage Taste and Aroma

Salvia L.

The organoleptic characteristics of common sage (Salvia officinalis), determined by its essential oil and tannin content, are described as bitter-spicy with musky notes. In agronomy, these parameters are standardized through the chemical composition of the essential oil, specifically the thujone an…

In the reference 23 varieties crop Sage, where this is mentioned in the description.

Sage is characterized by an aroma with amber and musk notes, which intensifies when rubbed, and a bitter-spicy, astringent taste. These qualities are a result of the accumulation of essential oils and tannins in the plant; therefore, in breeding, they are assessed instrumentally using gas chromatography and steam distillation methods.

Key indicators of the flavor and aroma profile include the levels of terpenes such as alpha-thujone, camphor, and 1,8-cineole. Thujone content is strictly regulated due to its toxicity, and agrotechnical factors, including the growth stage and nutrient management, directly influence the concentration of these components in the raw material.

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

Sources8

Varieties of Sage 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.