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celery

ingredient / ingredient-celery

セロリ / Apium graveolens

Celery is a stalk vegetable in the Apiaceae family. Green and yellow cultivars exist, and bitterness is described as varying by cultivar.

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  1. Overview
  2. Sources for this overview (3)
  3. Topic hubs
  4. Other names
  5. Related entries (10)
  6. Sensory (3)
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Reading the bitterness

Celery (Apium graveolens) is an Apiaceae stalk vegetable with green and yellow cultivars. In descriptive sensory analysis of 4 lines—2 green cultivars, 1 yellow cultivar, and 1 yellow local ecotype—the green cultivars were rated more bitter than the yellow cultivars. This finding is based on a summary obtained through a search engine; the original full text has not been checked.

A study grew 8 British celery genotypes (5, 8, 10, 12, 15, 18, 22, and 25) in 2 harvest years, 2018 and 2020, and had a trained descriptive-analysis panel assess them. Genotype 12 had the highest mean bitterness score in both years (35.9 in 2018 and 38.4 in 2020). Conversely, genotype 25 had the lowest in both years (15.5 in 2018 and 19.6 in 2020). Absolute scores varied by harvest year.

Another study compared the same 8 celery genotypes grown in the UK (2018 harvest) and Spain (2019 harvest). Genotype 12, along with genotypes 8 and 18, was rated among the most bitter at both locations, but was rated sweeter when grown in Spain.

Sources for this overview

  1. Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements

    Raffo A; Sinesio F; Moneta E; Nardo N; Peparaio M; Paoletti F / 2006 / journal article / abstract checked

    Checked for this overview: Used the sensory difference in bitterness between green and yellow cultivars.

  2. Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)

    Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol / 2021 / journal article / full text checked

    Checked for this overview: Used the highest score for genotype 12 and lowest for genotype 25 across 2 harvest years.

  3. Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens)

    Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol / 2021 / journal article / full text checked

    Checked for this overview: Used the difference in ratings for genotype 12 between the UK and Spanish growing locations.

Other names: Apium graveolens (la)

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

Sensory (3)

celery — bitterness varies among cultivars: Green cultivars were rated more bitter than yellow cultivars in descriptive sensory analysis of 4 celery lines: 2 green cultivars, 1 yellow cultivar, and 1 yellow local ecotype.preliminary

Scope: Layer: Food. Fresh celery stalks and stalks after cold storage (2°C, 75–85% RH, 2 weeks); descriptive sensory analysis by a trained panel.

Note: Based on a summary obtained through a search engine; the original full text has not been checked. The summary does not establish numerical changes in bitterness before and after cold storage, so this claim is limited to the difference between cultivars.

Descriptive sensory analysis of 4 celery lines (2 green cultivars, 1 yellow cultivar, and 1 yellow local ecotype) described significant between-cultivar differences in taste attributes (saltiness and bitterness), with stronger bitterness in the green cultivars.
Limitations: The original full text has not been obtained; this is based on a search-engine summary. Numerical changes in bitterness itself before versus after cold storage cannot be confirmed from the summary.
Source: Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements (Raffo A; Sinesio F; Moneta E; Nardo N; Peparaio M; Paoletti F, 2006) · abstract checked
Show dataingredient-celery —has_bitterness_varying_among_cultivars→ "Green cultivars were rated more bitter than yellow cultivars in descriptive sensory analysis of 4 celery lines: 2 green cultivars, 1 yellow cultivar, and 1 yellow local ecotype."
claim: clm-w68a-celery-green-cultivar-more-bitter / type: sensory / updated: 2026-09-06
celery — bitterness varies among cultivars: In 8 British celery genotypes (5, 8, 10, 12, 15, 18, 22, 25) grown in 2 harvest years, 2018 and 2020, and assessed by a descriptive-analysis panel, genotype 12 had the highest mean bitterness rating (Taste/flavour attribute) in both years (35.9 in 2018; 38.4 in 2020). Genotype 25 had the lowest in both years (15.5 in 2018; 19.6 in 2020).supported

Scope: Layer: Food. Comparison of 8 celery genotypes grown in the UK in 2 harvest years, 2018 and 2020 (trained descriptive-analysis panel, Table 2).

"genotype 12 was scored as the most bitter for both years." Table 2, Bitter row (Taste/flavour, Score A, in 2018→2020 order): genotype 5, 23.1abc→33.2abc; 8, 24.0abc→20.6abc; 10, 24.7abc→35.0ab; 12, 35.9a→38.4a; 15, 28.2abc→35.2a; 18, 31.3ab→34.4ab; 22, 24.4abc→33.0abc; 25, 15.5c→19.6c (2018 ANOVA **; 2020 ANOVA ***; different letters indicate significant differences in multiple comparisons at p<0.05).
Limitations: Absolute scores varied by harvest year (for example, genotype 8 decreased from 24.0 in 2018 to 20.6 in 2020), so this does not claim that genotype 12 always has a fixed bitterness intensity.
Source: Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens) (Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol, 2021) · full text checked
Show dataingredient-celery —has_bitterness_varying_among_cultivars→ "In 8 British celery genotypes (5, 8, 10, 12, 15, 18, 22, 25) grown in 2 harvest years, 2018 and 2020, and assessed by a descriptive-analysis panel, genotype 12 had the highest mean bitterness rating (Taste/flavour attribute) in both years (35.9 in 2018; 38.4 in 2020). Genotype 25 had the lowest in both years (15.5 in 2018; 19.6 in 2020)."
claim: clm-w72b2-celery-genotype12-bitter-both-years / type: sensory / updated: 2026-09-08
celery — bitterness varies among cultivars: When the same 8 celery genotypes were grown in the UK (2018) and Spain (2019) and assessed by a sensory panel, genotype 12 was rated among the most bitter along with genotypes 8 and 18 at both locations, but was rated sweeter when grown in Spain.supported

Scope: Layer: Food. Comparison between growing locations for the same 8 celery genotypes grown in the UK (2018 harvest) and Spain (2019 harvest), using a descriptive-analysis panel.

"genotype 12 was scored as most bitter with genotype 8 and 18 for both locations, but scored sweeter when grown in Spain."
Limitations: The text extraction of the Europe PMC full-text XML did not reliably recover the correspondence between columns in the table for bitterness ratings or statistical significance. This account therefore uses only the direct statement in the text and includes no values.
Source: Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens) (Turner Lucy; Lignou Stella; Gawthrop Frances; Wagstaff Carol, 2021) · full text checked
Show dataingredient-celery —has_bitterness_varying_among_cultivars→ "When the same 8 celery genotypes were grown in the UK (2018) and Spain (2019) and assessed by a sensory panel, genotype 12 was rated among the most bitter along with genotypes 8 and 18 at both locations, but was rated sweeter when grown in Spain."
claim: clm-w72b2-celery-genotype12-bitter-uk-spain / type: sensory / updated: 2026-09-08

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