Pecan (<i>Carya illinoinensis</i>) is a native North American nut tree that produces pecan kernels which are highly valued worldwide for their sensory, nutritional, and health attributes. Limited work has investigated the pecan kernel flavor among a panel of pecan varieties. This study aimed to analyze the flavor quality (taste and texture) of sixteen native, seven improved, and seven breeding line pecan varieties. The texture was measured with hardness trait and the taste was analyzed by quantifying free amino acids (umami, sweet, bitter), total polyphenols (bitter and astringent), and total soluble solid content (sweet). Texture analysis showed a wide range of hardness (peak force, 12.5-44.2 N) and significant variation among the tested accessions (<i>p</i>&lt;0.001). The breeding line 1992-01-0603 and improved cultivar ‘Barton’ had the highest shearing forces. A total of 20 free amino acids (FAA), quantified with gas chromatography-mass spectrometry (GC-MS) after derivatization and ranged 0.012-44.43 mg/100g of kernel, were identified in pecan kernels. All accessions showed a significant difference in their FAA profiles. Most accessions, especially native and selected breeding lines, showed high amounts of umami contributing FAA (aspartic acid and glutamic acid), ranging 5.35-44.43 mg/100g kernels. Sweetness contributing FAA (alanine, glycine, proline, and glutamine) and the bitterness contributing FAA (arginine) ranged 0.83-17.57 and 7.32-14.93 mg/100g of kernel, respectively, both showed a wide variation among the accessions. Total polyphenols content (TPC) was quantified via the Folin–Ciocalteu reagent assay, which revealed significant difference between accessions, although all samples had high contents with 1.27-6.73 g/100g GAE (Gallic acid equivalent). Total soluble solid content (°Brix) ranged 4.61-7.39% of the whole kernel with significant difference among accessions as well. Knowledge gained in this study could assist in selecting desirable pecan cultivars with better tasting kernels and increasing market values for pecan growers and food industry.

Texture and taste flavor characteristics of pecan kernel and the effect of variety

ACS Spring 2022

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