Results of Qualiblébio French Project 2021, sensory evaluation of diverse wheat genotype for organic agriculture

Abstract

This report presents the results of sensory napping tests, undergone in the French QUALIBLEBIO project. Twelve breads from twelve wheat varieties have been compared on sensory properties according to the Napping method. The results confirmed that panel tasters have perceived global sensory differences between types of varieties (organic pure line, conventionnal pure line and farmer's population)first on aromatic intensity then on texture properties. Breads from pure lines showed more compact crumb