Sensory Evaluation of Selected Edamame [Glycine max (L.) Merr.] Cultivars.

Taste and related sensory attributes of a food product is often the decisive factor in whether or not to consume or purchase. This is especially true when introducing an unfamiliar product such as edamame. In order to assess the specific preferences that exist within a local population it is necessary to have individuals evaluate and rank various sensory attributes. In this study, six commercially available cultivars were selected and grown in central Alabama using conventional production methods. Cultivars included in the study were Sayamusume, Mojo Green, Owens, Madori Giant, Gardensoy 51, and Chiba Green. Edamame was harvested at the R6 stage of development, boiled, and given to participants to rank based on sweetness, taste, texture, external color, bean color, and overall likeness using a 9 point hedonic scale. Additional demographic information was collected including age, gender, income, and number of children in the household. Upon analysis of the 250 surveys, certain preferences were clear. External color for Owens was significantly lower than all other cultivars. The appearance of Owens was found to be objectionable due to darker pubescence present on the pod. Sayamusume, Chiba Green, and Madori Giant ranked highest in taste while Gardensoy 51 ranked lowest. Sayamusume was rated significantly higher than all but Madori Giant and Chiba Green in overall likeness. Owens and Gardensoy 51 were ranked lowest in texture due to their harder than average beans. Data generated from this study should be used by growers when selecting an edamame cultivar for production.