Consumer acceptance and sensory perception of roasted American‐European hybrid hazelnuts

Abstract

AbstractInterspecific American‐European hazelnut (Corylus americana × C. avellana) hybrids are being developed for the Upper Midwest region of the United States, which have potential economic and ecological benefits. Currently, researchers are working on pre‐commercialization initiatives to create a local hazelnut industry. However, a lack of knowledge on the sensory characteristics and consumer acceptability of the hybrid hazelnuts have been identified as potential limitations to production. This study investigated consumer responses to hybrid hazelnuts, employing hedonic ratings and check‐all‐that‐apply (CATA) questions. Twelve roasted hazelnut hybrids were subjected to consumer evaluation for liking (aroma, color, flavor, texture, and overall) and aroma and flavor descriptors. Consumers also evaluated two European hazelnut varieties for comparative purposes. Liking scores were significantly different (p < 0.05) across different hybrid varieties and when comparing specific hybrids with European varieties. CATA sensory profiles specific to different varieties were also observed and discriminating attributes were identified using multiple‐response methodologies. Penalty analysis based on CATA further identified the attributes roasty, hazelnut‐like, caramel‐like, chocolate‐like, sweet, and salty as primary drivers of aroma/flavor liking, while earthy, burnt, and bitter were identified as primary drivers of disliking. Overall, unique flavors that impacted liking were found in hybrid hazelnuts and, when compared with European hazelnuts, provided insights for breeding and post‐processing strategies to optimize product quality.