title: Gestalt, Geruch und Geschmack von Weizen im DOK-Anbauvergleichsversuch      
creator: Arncken, C.
creator: Weibel, F.P.
creator: Mäder, P.
subject:  Breeding, genetics and propagation
description: 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 (FLIEßBACH et al. 2007, MÄDER 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.
date: 2007
type: Conference paper, poster, etc. 
type: NonPeerReviewed
format: application/pdf
identifier: http://orgprints.org/9372/1/9372_Arncken_Vortrag.pdf
identifier: Arncken, C.; Weibel, F.P. and Mäder, P. (2007) Gestalt, Geruch und Geschmack von Weizen im DOK-Anbauvergleichsversuch. [Shape, Scent and Taste of Wheat from the DOK Trial.] Zwischen Tradition und Globalisierung - 9. Wissenschaftstagung Ökologischer Landbau, Universität Hohenheim, Stuttgart, Deutschland, 20.-23.03.2007.
relation: http://orgprints.org/9372/