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…intensities of 20 flavor attributes were
developed by trained sensory panelists. Sixteen pecan cultivars from the 2013 growing season
were analyzed using this descriptive analysis method. Significant differences were found in the
intensity for eight of the 20 flavor attributes (overall nutty, nutty buttery, caramel, woody,
overall sweet, oily, astringent,…
https://www.wichita.edu/academics/graduate_school/cgrs/_documents/CGRSAbstractBooklet_2015.pdf