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Descriptive analysis and consumer acceptance of black walnut cultivars in a sugar cookie base

Authors
Journal
LWT - Food Science and Technology
0023-6438
Publisher
Elsevier
Volume
53
Issue
1
Identifiers
DOI: 10.1016/j.lwt.2013.02.023
Keywords
  • Black Walnut
  • Sensory
  • Descriptive
  • Consumer Acceptance

Abstract

Abstract Researchers incorporated seven black walnut cultivars (Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy) into sugar cookies, a commonly eaten nut product, to characterize their flavor attributes by trained assessors and acceptance by consumers. Nine of the 25 attributes differed significantly (P ≤ 0.05) across cultivars: black walnut ID, overall nutty, nutty-buttery, brown, toasted, acrid, rancid, overall sweet, and sweet. Lower mean scores in black walnut ID, overall nutty, and sweet and higher mean scores in rancid and acrid characterized the Emma K cultivar. The remaining six samples were more similar to one another in flavor characteristics. Four clusters of consumers who differed in their acceptance of the cookie samples were found. Cluster 1 preferred Football, clusters 2 and 3 each showed no overall preference, and cluster 4 preferred Emma K suggesting a set of niche consumers for black walnuts used in cookies.

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