The hirsuta peanut (Arachis hypogaea ssp. hypogaea var. hirsuta Kohler) is severely under-represented in germplasm collections throughout the world. Reports on heritability of the roasted peanut and sweet flavor attributes suggest that it would be important to quantify the levels of these attributes in hirsuta peanut to determine if these landraces could provide a genetically diverse source for the improvement of roasted peanut flavor. Recent collection explorations in Mexico provided an opportunity to obtain six hirsuta landrace accessions which could be used to make such an evaluation. Descriptive sensory analysis of the roasted samples showed no distinct flavor characteristic differences between hirsuta samples and U.S. cultivars. Significantly higher intensities of the roasted peanut attribute were not present in any of the hirsuta samples when compared to the U.S. cultivars. Significantly higher intensities of the sweet attribute were present in some of the hirsuta landraces compared to the U.S. cultivars, and the sweet intensity difference between NC 7 and Florunner controls was significant. This higher intensity of sweetness may account for the preference of the hirsuta peanut by the Mexican locals.
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Keywords: Arachis hypogaea var. hirsuta, Sensory evaluation, flavor, roasted peanut, sweet, Cultivars
How to Cite:
Pattee, H. & Williams, D. & Sanchez-Dominguez, S. & Giesbrecht, F.,
(1995) “Evaluation of Six Landrace Accessions of Arachis hypogaea ssp. hypogaea var. hirsuta Kohler. I. Descriptive and Sensory¹”,
Peanut Science 22(1),
01 Jan 1995
1The research reported in this publication was a cooperative effort of the Agricultural Research Service of the United States Department of Agriculture and the North Carolina Agric. Res. Serv., Raleigh, NC 276957643. The use of trade names in this publication does not imply endorsement by the United States Department of Agriculture or the North Carolina Agric. Res. Serv. of the products named nor criticism of similar ones not mentioned.