Submitted to: Peanut Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/31/1997
Publication Date: N/A
Interpretive Summary: The intensity of roasted peanut flavor can be influenced by the variation of its companion flavor notes. Variation in the companion flavor notes sweet and bitter has been evaluated to better understand how the relationships between roasted peanut, sweet, and bitter influence the final flavor intensity level of new varieties. We also determined an efficient resource allocation scheme for multiple-site testing of varieties for thes notes. Region of peanut production had no consistent effect on these notes, but variation across years was significant for bitter. Variation across varieties was significant and among locations within years for both sweet and bitter. The runner market class was better for sweet, bitter, and roasted peanut than the virginia class, but the two classes do overlap. The correlations among the three notes suggest that a chemical test for the appropriate sweet and bitter principles could be used to make an indirect selection to improve the roasted peanut note intensity.
Technical Abstract: The study was conducted to test the effects of peanut genotype, environment, and their interaction on selected attributes, to estimate attribute means for a set of genotypes, and to determine an efficient scheme of resource allocation for multiple-site testing of breeding lines for these attributes. Roasted peanut attibute was evaluated for comparison npurposes with previous studies and results were found to be similar. Ther was significant variation among years for bitter but not for sweet. Differences among the 3 production regions were not consistent, but there was significant year-by-region interaction for sweet. Variation among genotypes and among locations within years and regions was significant for both attributes. The runner market class means for sweet, bitter and roasted peanut were significantly better than those for the virginia class. Distributions of the 2 classes did overlap. Correlations of genotypic means for the 3 attributes indicated that chemical assays for sweet or bitter principles could be used for indirect selection to improve roasted peanut attribute. Significant genotype-by-year interaction for bitter makes it necessary to acquire sensory data from 2 years with 3 reps at each of 4 locations or 2 reps at each of 5 locations in order to differentiate statistically between means differing by half a flavor intensity unit. The precision of comparisons for sweet and roasted peanut will be more precise than that for bitter at a given arrangement of testing resources.