Consumer Hedonic Ratings and Associated Sensory Characteristics and Emotional Responses to Fourteen Pecan Varieties Grown in Texas

Abstract

Pecan is one of the top five most widely consumed tree nuts, and pecan nut quality is a major factor for consideration in breeding better pecan cultivars for use by producers. However, the pecan industry faces a hurdle to evaluate its nutmeat taste, and there has so far been limited evaluation of consumer attitudes toward pecan nutmeat. This study aimed to investigate the consumer (n = 198) hedonic rating, diagnostic sensory attribute intensity, and emotional response for 14 pecan samples, consisting of native/seedling and improved varieties. The results showed all kernels received positive hedonic scores (>5, 9-point hedonic scale) for overall acceptance and the acceptability of size, interior color, typical-pecan flavor, and raw-nut flavor. The primary sensory attributes (intensities > 5.0, 0–10 line scale) were typical-pecan and raw-nut flavors, followed by buttery flavor, sweetness, and astringency. Kernel off-flavors were not perceived in general. For 20 emotion-associated terms, the intensity of the satiating effect was medium, while the energizing effect was lower. The major emotional responses were healthy, satisfied, and comfort, followed by calm, interested, premium, and relaxed. Kernel variety difference was significant (p ≤ 0.05) for all these measured variables. Consumer overall acceptance toward pecan kernels was driven by the acceptability of flavor and interior color, flavor intensities, no off-flavors, and positive emotional responses; kernel size was not an impactful factor. The six most preferred varieties were 86TX2-1.5, Pawnee, Barton, 1997-09-0012, 1991-01-0026, and Harris Super. This study is the first to use consumer input to assess nut quality and consumption preference and will be foundational to ongoing breeding programs to develop new pecan cultivars that will better meet consumer preferences and expectations, and therefore will be accepted by the processing industry and growers.

Impact of Room-Temperature Storage on the Pecan Kernel Color, Carotenoids, Polyphenols, and Physicochemical Properties

“…2 The appearance, specifically the color, is the first sensory attribute that influences consumer preference and acceptability. 7 Studies have shown that the pecan kernel with a light golden color was rated with the highest liking score, and a milky white interior was positively correlated with overall kernel liking. 7 However, research on color and texture changes during storage is limited, and more studies are needed to address this issue.…”

“…7 Studies have shown that the pecan kernel with a light golden color was rated with the highest liking score, and a milky white interior was positively correlated with overall kernel liking. 7 However, research on color and texture changes during storage is limited, and more studies are needed to address this issue. It is preferable if we compare those potential breeding lines from a breeding program and popular commercial varieties because such knowledge about the changes in the pecan kernel taste and texture during storage can provide more information for future new cultivar releases.…”

“…The color of a pecan kernel is commonly used to evaluate its overall quality and freshness . The appearance, specifically the color, is the first sensory attribute that influences consumer preference and acceptability . Studies have shown that the pecan kernel with a light golden color was rated with the highest liking score, and a milky white interior was positively correlated with overall kernel liking .…”

Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year

“…C. Koch] is a nut tree native to North America that produces highly valuable pecan nuts known for their nutritional value and unique sensory qualities. Several studies have investigated the sensory qualities of both raw and roasted pecan kernels. , Our previous consumer study identified the key sensory attributes for 14 pecan varieties in raw kernels . Along with the sensory attributes of aroma and taste, texture is also an important quality when consuming nuts .…”

“…1,2 Our previous consumer study identified the key sensory attributes for 14 pecan varieties in raw kernels. 3 Along with the sensory attributes of aroma and taste, texture is also an important quality when consuming nuts. 4 Different types of nuts have distinct textures, which can vary depending on factors such as variety, growing conditions, and processing methods.…”