Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 7/13/1996
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Little is known about the sweet and bitter sensory attributes of roasted peanut flavor or how they are influenced by cultivar, environment, and their interaction. From 1986 to 1994, 480 peanut samples were obtained from the Southeast, Southwest, and Virginia-Carolina regions. Roasted paste samples were assessed for selected sensory attributes by a trained sensory panel. CIELAB L* was used as a covariate to adjust for slight differences in roast color. The most common runner and virginia market- type cultivars were present among the 17 genotypes. Forty-two environments were represented. Genotypes, years, and locations within years and production regions exhibited significant variation for sweet, bitter, and roasted peanut attributes. Regional variation was not significant for any of the three traits, but year-by-region interaction was significant for the sweet and bitter attributes. Components of variance were estimated to predict sd (standard error of a difference between genotype means). Experimental error was the largest component of sd for all three traits. For sweet and roasted peanut attributes, location by-genotype interaction within year and region was the second largest contributor to sd; for bitter attribute it was year-by-genotype interaction. Because of the relatively large magnitude of year-by-genotype interaction for sweet and bitter, it is important to assess those attributes from samples grown in different years to attain good precision in comparing genotypes.