Plant breeders often focus on production traits such as yield and disease resistance, whereas quality traits such as flavor are given low priority. Food manufacturers and consumers have expressed interest in superior flavor experiences suggesting that flavor attributes should play a more prominent role in selection. Flavor attributes were evaluated among a subset of the North Carolina State University (NCSU) peanut germplasm collection to simplify flavor analysis and selection, confirm a recent lack of progress in flavor improvement and identify new sources of flavor improvement in Virginia-type peanut (Arachis hypogaea L.). Multivariate and principal component analysis identified 11 flavor attributes and five principal components that should facilitate selection of improved peanut flavor. Analysis of historical variety trial data identified a significant deterioration in the roast peanut flavor and a modest improvement in other critical flavor attributes over the last 20 yr. Based on these findings, the accessions ‘Chimera’ and ‘NC Bunch’ were chosen to initiate a crossing program to develop Virginia-type peanut cultivars with improved roast peanut flavor.

中文翻译：

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北卡罗来纳州立大学花生育种计划中加入资源的风味质量和组成

植物育种者通常关注产量和抗病性等生产性状，而对风味等品质性状的重视程度较低。食品制造商和消费者已经表达了对卓越风味体验的兴趣，这表明风味属性应该在选择中发挥更突出的作用。在北卡罗来纳州立大学 (NCSU) 花生种质收集的一个子集中评估风味属性，以简化风味分析和选择，确认近期风味改进缺乏进展并确定弗吉尼亚型花生 ( Arachis hypogaea ) 风味改进的新来源L.)。多变量和主成分分析确定了 11 种风味属性和 5 种主要成分，有助于选择改良花生风味。对历史品种试验数据的分析发现，在过去 20 年中，烤花生风味显着恶化，其他关键风味属性略有改善。基于这些发现，选择“Chimera”和“NC Bunch”种质来启动杂交计划，以开发具有改良烤花生风味的弗吉尼亚型花生品种。