@inproceedings{orgprints9372,
           title = {Gestalt, Geruch und Geschmack von Weizen im DOK-Anbauvergleichsversuch


},
          author = {C. Arncken and F.P. Weibel and P. M\"ader},
            year = {2007},
        keywords = {Entwicklung ?kolandbau, Lebensmittelqualit?t, Pflanzenbau, ganzheitliche Zuchtziele


},
             url = {http://orgprints.org/9372/},
        abstract = {This project was designed as an iterative process of describing quality profiles of ?organic? and ?high-quality? wheat and finding adequate, sensory-based methods to do so. Wheat growing in 1998-2000 at the DOK long-term field trial (FLIE?BACH et al. 2007, M?DER et al. 2002) was repeatedly investigated. The ripening phase started earlier and lasted longer in treatment D2 (bio-dynamic) and was shortest in treatment K2 (conventional). Coded grain samples were examined in respect to treatment differ-ences in smell and taste. For D2 samples the author used the highest number of ?sweetness? terms and the lowest number of other terms, whereas in M (conven-tional/mineral fertilizer only) grains, the highest numbers of ?poorness? terms and the lowest of ?sweetness? terms were used, thus showing correspondence to field obser-vations. In a sensory assay of wheat porridge with 19 persons, coded D2 samples were ranked best. If developed further, these methods could also be used as a useful and cheap additional tool in wheat selection.}
}