MacaTasteTest_PI_pdf - CSIRO

And the winner is…
The most popular macadamias identified by the
consumers were fresh (kept for 0 weeks before
consumption), large (18-22mm in diameter),
roasted and slightly darker than an average
retail macadamia.
The good news for growers is that consumers
did not identify any taste difference between
nuts sourced from different macadamia tree
varieties, or macadamias on different farms or
regions.
The trained panel was, however, able to relate
the features the consumers preferred to the
various treatments and sources of nuts. This
information allows growers and producers of
macadamias to get a clearer picture of
consumer likes and dislikes.
Freshness
Consumers easily detected rancid macadamias
even though their rancidity level was within
industry standards. Industry could use this
information to improve rancidity tests to ensure
a more consistent supply of fresh macadamias
to consumers.
Overall, however, the consumers noted that
even the most aged macadamias presented to
them for testing were better than some nuts
they had purchased from retail sources. This
suggests that current shelf stock could also be
improved.
Roasting
Roasting at either 135oC for 18 minutes or
155oC for 8 minutes recorded the same taste
results. Industry could adopt the shorter roast
time to increase production efficiency without
compromising flavour.
Other factors for industry
Consumers were also asked why they chose
macadamias in relation to their mood, health,
convenience, sensory quality and price. The
results suggested that sensory quality and price
are foremost in people’s minds when buying
macadamias.
There is potential to expand the domestic
macadamia market through education and
consumer exposure to a broader spectrum of
macadamia sensory experiences given the
expert panel identified a diversity of macadamia
flavours.
Opportunities to expand the macadamia market
may also exist in the health market, especially if
concerns about fat content raised by female
consumers are addressed and the health
benefits are publicised.
Drawing on CSIRO’s expertise in plant and
human nutrition science, efficient experimental
design and statistical analysis, this project has
delivered a practical outcome for the
macadamia industry.
CSIRO Plant Industry 2008