Morphological, mechanical and sensory properties of almond (Prunus dulcis L.) and pistachio (Pistacia vera L.) cultivars grown in Spain

Adrian Rabadan


The differences on the characteristics of kernels form different almond and pistachio genotypes have been widely analysed attending to chemical characteristics with little attention been paid to physical parameters. Regarding sensory analysis, most of studies have relied on train judges to differentiate almond and pistachio genotypes, while the preferences of consumer type panellist have not been properly considered. In this study, the analysis of physical parameters size, weight, colour and hardness using technical procedures and consumers preferences have been performed in ten different almond genotypes and ten pistachio genotypes grown on the same plot. Results show that physical parameters are useful for cultivar discrimination even when nuts are grown on the same plot. Consumers show significant preferences in overall visual acceptance and taste for some almond (Vairo, Belona and Penta) and pistachio cultivars (Larnaka, Aegina and Sirora). In almonds, physical parameters width and colour parameter b* inside the kernel are correlated with higher consumer valuations for overall visual acceptance and taste, respectively. Correlations between physical parameters and consumer valuations can be the first step in the study of formation of consumer preferences. Breeders and the food industry should take into account consumer preferences for some cultivars.


varieties; genotypes; consumer; sensory analysis; colour

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