Application of sensory analysis to characterize new selections of hazelnut

By means of morphological and sensory analysis the "Tonda Gentile delle Lan ghe"cultivar and five new selections of table hazelnuts - obtained by cross ings between the "Tonda Gentile delle Langhe" and other Italian and foreign cultivars have been examined. By means of score cards the whole nut, the s hell and the roasted hazelnuts characteristics have been described and eval uated by a panel. The Lansing 35 selection is the best for fresh consumptio n thanks to its sweet taste and to the low intensity of astringency, herbac eous aroma and rancidity. On the other hand, the "Tonda Gentile delle Langh e" has been confirmed as the best-suited hazel:nut (among those compared) f or the industrial transformation into roasted kernel, due to the intensity of its sweetness, the cooked bread;aroma, and the low intensity of burnt ar oma.