Sensory Quality Evaluation of Market-Grade-Sized Red Testa Seed Associated With TSWV Infection from Peanut Genotypes of Varying Resistance Levels1

Abstract

Abstract With the increasing impact of tomato spotted wilt tospovirus (TSWV) on peanut production, concerns have been voiced by peanut processors that this disease has a negative impact on roasted peanut flavor quality. A descriptive sensory panel evaluated selected TSWV-resistant [Florida MDR 98, C-99R, UF97318] and susceptible (Florunner) genotypes for sensory quality differences by comparing market-grade sized (jumbo, medium, and No. 1 runner) red testa and normal seed from plants grown at two sites—Lewiston, NC and Marianna, FL. The triangle difference test and descriptive evaluation were performed on roasted peanut paste samples. Panelists were able to discern differences between pastes from normal and red testa seeds which most often were discerned in UF97318. Discernment became more pronounced as the market-grade size decreased from jumbo to medium to No. 1. Intensity of roasted peanut and sweet attributes was highest in Florida MDR 98 and lowest in UF97318. It was more difficult to achieve a constant roasted paste color in red testa than in normal samples. However, this difference had no effect on panelist's evaluation of sensory attributes. A specific factor enabling the panelists to discern differences between red testa and normal roasted paste samples was not identified. It is probable that the ability to discern differences between red testa and normal samples was the result of an accumulation of minor flavor differences.