Abstract
Sensory characteristics of walnut fruits were tested by students and employees at the Biotechnical faculty, separately, to determine the differences among cultivars ‘Chandler’, ‘Adams’, ‘Cisco’, ‘Fernette’, ‘Fernor’, ‘Franquette’, ‘Rasna’, ‘Alsószentiváni 117’ (‘A-117’) and ‘Elit’. First of all, visual properties of inshell walnuts (shell smoothness, shell colour and seam closeness) and appearance of kernel (pellicle colour, internal colour of a kernel, and kernel brightness) were evaluated, then the kernel was tasted to assess its flavour, bitterness, astringency, texture, crispness and oiliness. Visual appearance of inshell walnuts was evaluated similarly by both groups of assessors. ‘Rasna’ and ‘Fernor’ walnuts had the roughest shell. ‘Rasna’ also had the least brightness of the kernel, the darkest pellicle and it was one from among the least crispy cultivars. Shell colour of ‘Fernette’, as well as pellicle and internal colour of ‘Fernor’ were the lightest. However, each group of assessors had quite different perceptions for tasting internal traits of the kernels. In the present study useful data of sensory characteristics of walnut fruits were obtained. Some of 12 descriptors, which were evaluated in the research, could be used as a custom method for testing and introducing of new walnut varieties in Slovenia.
Published Version
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