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Utilizing Consumer Perception of Edamame to Guide New Variety Development

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dc.contributor.authorCarneiro, Renata C. V.en
dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorO'Keefe, Sean F.en
dc.contributor.authorYu, Dajunen
dc.contributor.authorHuang, Haiboen
dc.contributor.authorYin, Yunen
dc.contributor.authorNeill, Clinton L.en
dc.contributor.authorZhang, Boen
dc.contributor.authorKuhar, Thomas P.en
dc.contributor.authorRideout, Steven L.en
dc.contributor.authorReiter, Mark S.en
dc.contributor.authorRoss, W. Jeremyen
dc.contributor.authorChen, Pengyinen
dc.contributor.authorGillen, Anneen
dc.contributor.departmentFood Science and Technologyen
dc.contributor.departmentAgricultural and Applied Economicsen
dc.contributor.departmentSchool of Plant and Environmental Sciencesen
dc.contributor.departmentEntomologyen
dc.contributor.departmentVirginia Agricultural Experiment Stationen
dc.date.accessioned2021-03-03T18:23:17Zen
dc.date.available2021-03-03T18:23:17Zen
dc.date.issued2021-01-18en
dc.description.abstractConsumption of edamame (vegetable soybeans) has increased significantly in the U.S. over the last 20 years. Although market demand has been increasing, most edamame is still imported from Asian countries. A team of multistate plant-breeding programs in the mid-Atlantic and Southeast U.S. has focused on developing new breeding lines that grow well in the U.S. and deliver what domestic growers, processors and consumers need and expect from their edamame. In our study, sensory evaluation was used to identify edamame genotypes and sensory attributes preferred by consumers to support breeding selection criteria. In the first year (reported as our "screening study"), 20 edamame genotypes were grown in three locations: Newport, AR, and Blacksburg and Painter, VA. In the second year (reported as our "validation study"), 10 edamame genotypes selected after our screening study were grown in Blacksburg and Painter, VA, Portageville, MO, and Stoneville, MS. In both years of research, untrained participants (adults; vegetable consumers not allergic to soy; N >= 50) used a traditional 9-point acceptability (hedonic) scale (1 = "dislike extremely"; 9 = "like extremely") to evaluate overall-liking, aroma, appearance, taste, and texture, and a 5-point scale (1 = "not sweet," 5 = "extremely sweet") to evaluate sweetness intensity. Next, participants used a check-all-that-apply (CATA) list of selected sensory terms to describe the sensory characteristics of each edamame sample. Overall acceptability of edamame genotypes was significantly different among all genotypes (p < 0.05). Samples described as "bitter," "sour" (flavor) or "starchy" (texture) were associated with lower acceptability scores while "salty" and "sweet" (flavor) were correlated with higher acceptability. Sensory data from the screening study were used to select the best genotypes by use of a defined decision process based on the consumer data. The validation study tested the selection decisions and further supported the genotype choices. Sensory evaluation is a powerful tool to direct breeders to improve market acceptability and develop new edamame genotypes. Both screening and validation studies illustrate the significant role of consumer sensory data in support of genotypes targeted for domestic (U.S.) production.en
dc.description.adminPublic domain – authored by a U.S. government employeeen
dc.description.notesThis work was funded by USDA-NIFA (Grant No. 2018-51181-28384; Accession No. 1016465), and, in part, by the Virginia Agricultural Experiment Station. This project was partially supported by the ARS Project Number 6066-21220-012-00D. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.en
dc.description.sponsorshipUSDA-NIFAUnited States Department of Agriculture (USDA) [2018-51181-28384, 1016465]; Virginia Agricultural Experiment Station; ARSUnited States Department of Agriculture (USDA)USDA Agricultural Research Service [6066-21220-012-00D]en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.3389/fsufs.2020.556580en
dc.identifier.eissn2571-581Xen
dc.identifier.other556580en
dc.identifier.urihttp://hdl.handle.net/10919/102585en
dc.identifier.volume4en
dc.language.isoenen
dc.rightsPublic Domainen
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/en
dc.subjectedamameen
dc.subjectvegetable soybeanen
dc.subjectGlycine max (L) Merren
dc.subjectsensoryen
dc.subjectconsumeren
dc.subjectplant breedingen
dc.subjectfood developmenten
dc.titleUtilizing Consumer Perception of Edamame to Guide New Variety Developmenten
dc.title.serialFrontiers in Sustainable Food Systemsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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Scholarly Works, Food Science and Technology
Scholarly Works, Agricultural and Applied Economics
Scholarly Works, Entomology
Scholarly Works, School of Plant and Environmental Sciences
Scholarly Works, Virginia Agricultural Experiment Station