How can the 1152 apple varieties in Switzerland be differentiated from each other? Often even connoisseurs are overwhelmed by this diversity. The Research Institute Agroscope has taken the requirements for differentiation of both industry and consumers seriously, and has developed the world's first aroma wheel for apples. This tool enables Swiss quality to be differentiated both at home and abroad using objective sensory quality criteria.
Over 1000 diverse apple varieties offer a great wealth of aroma, taste and texture. As with wine, we can discover that different varieties are characterized by different aromas - Pinot Noir, for example, is characterized by notes of cherries and ripe berries. To capture this sensory diversity also within apples, this flavour wheel has been developed.
The content of this comprehensive tool was created with the incorporation of national and international scientific studies, as well as a wealth of data from practitioners. Experts both at home and abroad welcome this important innovation. International pomologists often described sensory characteristics of apples using shape and colour only. The aromatic identification has not been documented to date. Following the identification of aroma genes in apples an interesting novelty.
"Aniseed" and "citrus" are important flavours in apples
In comparison to other flavour wheels, the flavour wheel for apples also includes descriptors for taste and texture. To this end, our sensory scientist has developed a specific sensory language for texture, using a dedicated panel.
The flavour wheel can help experts to describe the extensive genetic diversity - perhaps also the unique collection - of apple varieties in Switzerland from a sensory viewpoint. It can help producers and trade to offer specific varieties to the consumer through characterisation of the aroma category. The apple variety in Switzerland can thus be enjoyed on an aware and subtle level.
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