Consumer acceptability and associated sensory attributes of traditional and improved black walnut cultivars

Authors: PESSOA, HERIKA - University Of Minnesota; WANNEMUEHLER, SETH - University Of Minnesota; ANDERSON, NEIL - University Of Minnesota; MILLER, BRANDON - University Of Minnesota; VICKERS, ZATA - University Of Minnesota; REVORD, RONALD - University Of Missouri; MEIER, NICHOLAS - University Of Missouri

Submitted to: Journal of the American Society for Horticultural Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/28/2026
Publication Date: 5/22/2026
Citation: Pessoa, H.P., Wannemuehler, S., Anderson, N.O., Miller, B., Vickers, Z., Revord, R.S., Meier, N. 2026. Consumer acceptability and associated sensory attributes of traditional and improved black walnut cultivars. Journal of the American Society for Horticultural Science. https://doi.org/10.21273/HORTSCI19278-26.
DOI: https://doi.org/10.21273/HORTSCI19278-26

Interpretive Summary: Rooted in Midwestern forests of the United States and cultural traditions, black walnut (Juglans nigra L.; Juglandaceae) is a native, commonly wild-harvested but also cultivated nut that offers a sustainable and flavorful addition to cultivated nut crops (Reid et al. 2009). Although it holds ecological and historical significance, black walnut remains underutilized as a food crop, particularly when compared with more widely cultivated species such as English walnut (Juglans regia L.), which ranks among the top globally produced tree nuts (Food and Agriculture Organization 2024). The nutritional value, distinctive flavor profile, and potential in regional and gourmet markets of the nuts of black walnut have driven increasing interest in this specialty crop (Lee et al. 2011; Lynch et al. 2016; Miller and Chambers 2013b; Vu et al. 2020). Recent economic research further highlights its commercial promise: more than half of US consumers report a willingness to pay a premium for black walnuts relative to English walnuts, indicating a strong potential market for high-quality products (Marcillo-Yepez et al. 2025). Currently, black walnuts are primarily collected from wild trees in Missouri and surrounding states (Michler et al. 2007). While this model supports rural economies, it also leads to inconsistent nut quality, limited scalability, and barriers to market expansion. The high genetic diversity within wild populations results in variation in kernel size, shell thickness, oil content, and flavor, traits critical to both consumer acceptance and industry development (Coggeshall 2011). To address these limitations, the Missouri Center for Agroforestry has established the only coordinated breeding program in the United States focused on improving black walnut for nut production. This long-term effort aims to identify and propagate superior genotypes with traits such as larger kernel size, thinner shells, improved flavor, and enhanced marketability (Center for Agroforestry 2025).

Technical Abstract: Black walnut (Juglans nigra L.) is a native North American nut crop with distinctive flavor and nutritional value. Current breeding efforts are focusing on identifying superior genotypes with traits such as larger kernel size, thinner shells, improved flavor, and enhanced marketability. In this context, the goal of this study was to evaluate consumer acceptability and associated sensory attributes of raw black walnut kernels to provide consumer-based sensory insights that can guide breeding strategies. Four advanced black walnut breeding selections, defined as late-stage selections from the breeding program not yet commercially released (BW_1, BW_2, BW_4, and BW_5) and two traditional cultivars (‘Daniel’, BW_3 and ‘Hay’, BW_6), along with one commercial black walnut (BW_c) and one commercial English walnut (EW) control, were included in this evaluation. Participants (N 5 100) evaluated raw kernels and rated them on overall kernel liking, flavor liking, texture liking, aroma liking, and the intensity of specific flavors (e.g., bitter, walnut, nut, off flavors, woody) and provided open-ended comments describing likes and dislikes. Sensory data were analyzed using linear mixed-effects models with participants as a random effect, complemented by correlation analysis, principal component analysis, multiple regression, and a regression-weighted selection index to rank genotypes. The advanced black walnut breeding selections BW_5, BW_1, and BW_4 were ranked above the commercial black walnut and the traditional cultivars, demonstrating their potential. Consumer liking differed significantly among walnut samples, with flavor liking emerging as the strongest driver of overall liking, followed by texture and aroma liking, while bitterness and off-flavor intensity negatively affected liking. Open-ended responses reinforced these patterns, with “texture,” “taste,” and “nutty” commonly associated with positive impressions and “bitter” and “aftertaste” linked to negative ones. Collectively, these results provide consumer-based sensory benchmarks that can be used to prioritize black walnut breeding selections and support cultivar release for nut consumption.