Utilizing consumer perception of edamame to guide new variety development

Authors: CARNEIRO, RENATA - Virginia Tech; DUNCAN, SUSAN - Virginia Tech; O'KEEFE, SEAN - Virginia Tech; YU, DAJUN - Virginia Tech; HUANG, HAIBO - Virginia Tech; YIN, YUN - Virginia Tech; NEILL, CLINTON - Virginia Tech; ZHANG, BO - Virginia Tech; KUHAR, THOMAS - Virginia Tech; RIDEOUT, STEVEN - Virginia Tech; REITER, MARK - Virginia Tech; ROSS, JEREMY - University Of Arkansas; CHEN, PENGYIN - University Of Missouri; Gillen, Anne

Submitted to: Frontiers in Sustainable Food Systems
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/15/2020
Publication Date: 1/18/2021
Citation: Carneiro, R.C., Duncan, S.E., O'Keefe, S.F., Yu, D., Huang, H., Yin, Y., Neill, C.L., Zhang, B., Kuhar, T., Rideout, S., Reiter, M., Ross, J., Chen, P., Gillen, A.M. 2021. Utilizing consumer perception of Edamame to guide new variety development. Frontiers in Sustainable Food Systems. 4.556580. https://doi.org/10.3389/fsufs.2020.556580.
DOI: https://doi.org/10.3389/fsufs.2020.556580

Interpretive Summary: Consumption 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 lines and sensory attributes preferred by consumers to support breeding selection criteria. In the first year, twenty edamame lines were grown in three locations: Little Rock, AR, and Blacksburg and Painter, VA. In the second year, ten edamame lines selected after our screening study were grown in Blacksburg and Painter, VA, Portageville, MO, and Stoneville, MS. In both years of research, untrained participants used a traditional 9-point acceptability scale to evaluate overall-liking, aroma, appearance, taste, and texture, and a 5-point scale to evaluate sweetness intensity. Next, participants used a check-all-that-apply list of selected sensory terms to describe the sensory characteristics of each edamame sample. Overall acceptability of edamame genotypes was different among all lines. 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 first year were used to select the best lines. The second study tested the selection decisions and further supported the line choices. Sensory evaluation is a powerful tool to direct breeders to improve market acceptability and develop new edamame lines. These studies illustrate the significant role of consumer sensory data in support of lines targeted for domestic (U.S.) production.

Technical Abstract: Consumption 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”), twenty edamame genotypes were grown in three locations: Little Rock, AR, and Blacksburg and Painter, VA. In the second year (reported as our “validation study”), ten 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.