日本語版

Carciofo Spinoso di Sardegna

ingredient / ingredient-artichoke-sardegna

サルデーニャ棘アーティチョーク / Cynara scolymus L.

Carciofo Spinoso di Sardegna is a food defined by a PDO specification as the spiny artichoke produced in Sardinia.

Photographs (captions in Japanese)

木製のまな板の上に、緑から紫がかった苞葉の先端に棘を持つ紡錘形のアーティチョークが一個、太い茎をつけたまま横向きに置かれている。

棘のある苞葉を持つアーティチョーク（Cynara cardunculus）の花蕾。Carciofo Spinoso di Sardegna はこの棘アーティチョーク系統の中でサルデーニャ産のものを指す地理的表示だが、本写真から産地・PDO適合を確認することはできない。

写っているもの: Cynara cardunculus部位・状態: 収穫直後と見られる、棘のある苞葉を持つアーティチョークの花蕾一個。茎付きのまま切断面を見せている

写真: Assianir／ CC BY-SA 3.0／ 原画像／ 台帳の原画像

写真の範囲と来歴

被写体の確認: 原典の記載による同定。原典キャプションは「棘の目立つアーティチョーク（Carciofo con spine evidenti）」とのみ記載し、産地の言及はない。Carciofo Spinoso di Sardegna（サルデーニャ棘アーティチョーク、PDO）としての産地・規格適合は写真からは判定できず、専門家による再同定も行っていない。棘のある品種系統の一例として掲載する。

掲載画像: Wikimedia Commons の1920px版。苦味研究所では切り抜き・色調変更なし。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。

On this page (6 sections)
  1. Overview
  2. Sources for this overview (1)
  3. Topic hubs
  4. Related entries (10)
  5. Composition and content (1)
  6. Sensory (2)
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Reading the bitterness

Carciofo Spinoso di Sardegna (Sardinian spiny artichoke) is a food covered by the EU PDO for the spiny Sardinian type of Cynara scolymus. The EU sensory specification describes its taste as full-bodied and states that polyphenol derivatives and cynarin balance bitterness and sweetness.

The same specification also describes astringency. It states that the puckering astringency produced by tannins, natural constituents of the artichoke, is largely imperceptible because sweetness from carbohydrates offsets it. The specification treats bitterness and astringency as separate sensations. These are sensory descriptions in an EU protected designation of origin specification, however, not data from an independent sensory test.

Sources for this overview

  1. Single document: Carciofo Spinoso di Sardegna PDO

    European Commission / 2010 / government document / full text checked

    Checked for this overview: Confirmed the extent to which the PDO sensory specification links the balance of bitterness and sweetness to constituents. / Confirmed the sensory-specification statement that sweetness offsets astringency, and that the source is a standards document.

Structured claims — open a section to read each claim's confidence, evidence and limits

Composition and content (1)

Carciofo Spinoso di Sardegna — composition: At least 50 mg of polyphenols per 100 g of fresh substance (the specified minimum).contextual

Scope: Original Italian disciplinare, Art.2 Chimiche.

Note: A chemical minimum in a specification, not a measurement from an individual analytical paper; contextual under research protocol §3. The same article specifies carbohydrates of at least 2.5 g/100 g and sodium of at most 0.125 g/100 g, excluded because they are not directly related to bitterness.

"Contenuto in polifenoli non inferiore a 50 mg in 100 g di sostanza fresca" (in translation: "Polyphenol content not less than 50 mg in 100 g of fresh substance"). The same section lists carbohydrates of at least 2.5 g/100 g and sodium of at most 0.125 g/100 g.
Limitations: A minimum specification value, not a measured value from an individual analytical paper. The analytical method and sample size are not given.
Source: Disciplinare di Produzione della Denominazione di Origine Protetta "Carciofo Spinoso di Sardegna" (Ministero delle politiche agricole alimentari e forestali (PQAI IV), 2010) · full text checked
Show dataingredient-artichoke-sardegna —has_composition→ "At least 50 mg of polyphenols per 100 g of fresh substance (the specified minimum)."
claim: clm-sardegna-polyphenol-min / type: composition / updated: 2026-09-01

Sensory (2)

Carciofo Spinoso di Sardegna — sensory attribute: A balance of bitterness and sweetness attributed to polyphenol derivatives and cynarinsupported

Scope: The EU PDO sensory specification

Note: The causal link to the compounds is recorded as the specification document's own explanation.

Defines it as full-bodied, with bitter and sweet notes balanced by polyphenol derivatives and cynarin.
Limitations: The causal link to the compounds is the specification document's own explanation, not an independent experiment.
Source: Single document: Carciofo Spinoso di Sardegna PDO (European Commission, 2010) · full text checked
Art. 2: "Gusto: corposo con equilibrata sintesi di amarognolo e dolciastro per la presenza di derivati polifenolici e cinarina" (in translation: "a full-bodied taste with a balanced synthesis of bitterness and sweetness, from the presence of polyphenol derivatives and cynarin"). Art. 6 repeats this with "il sapore gradevole, frutto di un'equilibrata sintesi di amarognolo e dolciastro" (in translation: "a pleasant taste, the fruit of a balanced synthesis of bitterness and sweetness").
Limitations: A description in the specification document, not a measurement by a sensory panel. This is the original-language wording of the same disciplinare already recorded in the existing evidence drawn from the English-language EU Official Journal.
Source: Disciplinare di Produzione della Denominazione di Origine Protetta "Carciofo Spinoso di Sardegna" (Ministero delle politiche agricole alimentari e forestali (PQAI IV), 2010) · full text checked
Show dataingredient-artichoke-sardegna —has_sensory_attribute→ "A balance of bitterness and sweetness attributed to polyphenol derivatives and cynarin"
claim: clm-sardegna-bitter-sweet / type: sensory / updated: 2026-08-31
Carciofo Spinoso di Sardegna — sensory attribute: Tannin-derived astringency is offset by sweetness and is less noticeable.supported

Scope: EU PDO sensory specification

Note: Bitterness and astringency were made separate claims so they are not treated as identical.

The specification states that tannin-derived astringency is offset by carbohydrate-derived sweetness and is hardly noticeable.
Limitations: This was not an experiment distinguishing bitter-receptor response from astringent touch.
Source: Single document: Carciofo Spinoso di Sardegna PDO (European Commission, 2010) · full text checked
The specification states: "Astringenza: la presenza dei tannini, componenti naturali del carciofo, è poco avvertita in quanto controbilanciata da sensazioni prevalenti di dolce, derivanti dalla presenza importante di carboidrati" (in translation: "Astringency: the presence of tannins, natural components of the artichoke, is barely perceived because it is counterbalanced by predominant sensations of sweetness arising from the substantial presence of carbohydrates").
Limitations: A description in the specification document, not a measurement by a sensory panel.
Source: Disciplinare di Produzione della Denominazione di Origine Protetta "Carciofo Spinoso di Sardegna" (Ministero delle politiche agricole alimentari e forestali (PQAI IV), 2010) · full text checked
Show dataingredient-artichoke-sardegna —has_sensory_attribute→ "Tannin-derived astringency is offset by sweetness and is less noticeable."
claim: clm-sardegna-astringency / type: sensory / updated: 2026-08-31

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