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Student Regular 10-Minute Presentation

Physiology, Biochemistry, and Toxicology

Student

Student Regular 10-min: FIT, MUVE, and PBT

Analyzing sensory differences in hazelnuts damaged by brown marmorated stink bug

Sunday, November 9, 2025

1:42 PM - 1:54 PM Pacific

Location: Oregon Convention Center, F149, OCC

Presenting Author(s)

CA

Christoph Alexander Anderson

Undergraduate Research Assistant
Oregon State University
Central Point, Oregon

Co-Author(s)

EH

Edwin T. Harris

PhD Candidate, Graduate Research Assistant
Oregon State University
Corvallis, Oregon
Vaughn M. Walton

Oregon State University
Corvallis, Oregon
CS

Camilla Santori

Faculty Research Assistant
Oregon State University Department of Food Science and Technology
Corvallis, Oregon
ET

Elizabeth Tomasino

Professor
Oregon State University Department of Food Science and Technology
Corvallis, Oregon

The brown marmorated stink bug (Halyomorpha halys, BMSB) is an invasive pest that feeds on hazelnuts late in the growing season, causing internal damage known as “corking.” This feeding induces necrotic tissue and elevates phenolic compounds, which are associated with undesirable flavor attributes. Corked hazelnuts may be downgraded during processing, resulting in economic losses for growers. However, the sensory impact of BMSB damage on human taste perception remains undocumented. This study hypothesizes that corked nuts are less desirable than healthy ones due to distinct negative flavor traits. Hazelnuts with and without corking were roasted at ~175°C for 10–15 minutes and evaluated by a sensory panel. A triangle test, a preference ranking, and a Check-All-That-Apply (CATA) test were used to assess flavor differences and identify unfavorable taste characteristics. Panelists rated the nuts based on perceived negative flavors and overall preference. The study also explores the potential for food processors to incorporate corked hazelnuts into value-added products where subtle flavor differences are less critical. Findings from this research aim to guide growers and processors on the sensory and economic impacts of BMSB feeding, offering insight into postharvest utilization of affected nuts.