|ISLEIB, THOMAS - NC STATE UNIVERSITY
|GORBET, DANIEL - UNIVERSITY OF FLORIDA
|GIESBRECHT, FRANCIS - NC STATE UNIVERSITY
Submitted to: Peanut Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/7/2002
Publication Date: 12/15/2002
Citation: PATTEE, H.E., ISLEIB, T.G., GORBET, D.W., GIESBRECHT, F.G. SENSORY QUALITY EVALUATION OF MARKET-GRADE-SIZED RED-TESTA SEED ASSOCIATED WITH TSWV INFECTION FROM PEANUT GENOTYPES OF VARYING RESISTANCE LEVELS. PEANUT SCIENCE. 2002. V. 29. P. 110-115.
Interpretive Summary: Tomato spotted wilt virus (TSWV) is the most important disease of peanut in southeastern US. Peanut processors are concerned that this disease has a negative impact on roasted peanut flavor quality. A trained sensory panel was able to taste a difference between a roasted peanut paste ground from normal peanuts and peanuts with red seed coats typical of TSWV-infected plants. The taste difference did not depend upon the location where the peanuts were grown, the variety among four that were tasted, or market grade. We were not able to identify any specific flavor attribute, e.g., sweetness, bitterness, or roasted peanut, enabling the panelists to taste a difference between the red seed coat and normal roasted paste samples. It is probable that the ability to taste a difference was the result of a combination of minor differences in several attributes.
Technical 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 a difference between pastes from normal and red-testa seeds and a difference was most often 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 differences.