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Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)

IRTA-División alimentaria, Granja Camps i Armet, 17121 Monells, Girona, Spain, lluis.guerrero{at}irta.es

A. Romero

Centre Mas Bové, Apdo 415, 43280 Reus, Spain

P. Gou

IRTA-División alimentaria, Granja Camps i Armet, 17121 Monells, Girona, Spain

N. Aleta

Centre Mas Bové, Apdo 415, 43280 Reus, Spain

J. Arnau

IRTA-División alimentaria, Granja Camps i Armet, 17121 Monells, Girona, Spain

The nutritional and sensory properties of walnuts (Juglans regia L.) are well known and appreciated by consumers. Despite this, few studies about their basic sensory characteristics or about the effect of agronomic and technological factors on them have been carried out. In this study six different types of walnut were sensorially described, using expert and non-expert assessors, in order to obtain a simple sensory profile which would enable discrimination between the samples studied. The final sensory profile was made up of 18 descriptors. This profile was useful for differentiating and describing samples from several varieties of fruit, two different geographical origins and two different post-harvest treatments. Using only 10 of these descriptors and through discriminant analysis it was possible to classify correctly 100% of the samples into their respective groups. The use of non-expert assessors in the generation of descriptors pointed out the simplicity of the profile, probably allowing for interpretation by non-technical individuals. Selection and interpretation of descriptors was easier and faster than usual as a result of asking the assessors, especially the consumers, to add their own description of the attributes chosen. This also seemed to have affected, in an important way, the number of attributes generated by non-expert assessors.

Key Words: walnut • sensory analysis • descriptors

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