Black walnut (Juglans nigra L.) is a North American hardwood tree valued for producing nuts and wood. Black walnut cultivars were evaluated by a trained panel over 2 growing seasons to determine the seasonal variation in the sensory profile. Results showed that cultivars were significantly different on 3 appearance (skin color, nutmeat color, and kernel roughness), 1 aroma (black walnut ID), 5 flavor (black walnut ID, banana-like, piny, rancid, and overall nutty), and 2 texture attributes (surface roughness and hardness). These profiles were compared to results collected in 2011 to determine differences between growing seasons. Results showed 4 flavor attributes (black walnut ID, overall nutty, fruity-dark and rancid) had an interaction effect of year and cultivar, while 6 attributes (brown, caramelized, floral/fruity, piny, musty/dusty, and oily) showed a main effect of year. In general, flavor attributes had higher intensities in 2011 than in 2013. These results suggest that seasonal variation may influence flavor profile more than cultivar. Thus, using samples from only 1 growing season when testing agricultural products may not provide adequate information for the long term.
Keywords: black walnut; descriptive analysis; flavor profile; growing season; seasonal variation.
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