Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology
Abstract
:1. Introduction
2. Chestnut Chemical Composition
3. Chestnut Nutritional and Health Benefits
4. Chestnut Sensory Pleasantness
4.1. Chestnut Taste and Flavor
4.2. Trigeminal Sensations and Chestnut Palatability
4.3. Olfactory Sensations and Chestnut Aroma
5. Methods and Sensory Lexicons Used on Chestnut Sensory and Qualitative Evaluation
6. Chestnut in Gastronomy
7. Final Remarks
8. Future Perspectives
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Nutrient Value | |||
---|---|---|---|
Raw | Roasted | Boiled | |
Energy (Kcal) | 196 | 245 | 131 |
General composition (g) | |||
Water | 52 | 40.5 | 68.2 |
Protein | 1.63 | 3.17 | 2 |
Total lipid (fat) | 1.25 | 2.2 | 1.38 |
Fatty acids, total saturated | 0.235 | 0.414 | 0.26 |
Fatty acids, total monounsaturated | 0.43 | 0.759 | 0.476 |
Fatty acids, total polyunsaturated | 0.493 | 0.869 | 0.545 |
Carbohydrates | 44.2 | 53 | 27.8 |
Fiber, total dietary | 5.1 | ||
Sugars, total including NLEA 1 | 10.6 | ||
Vitamins | |||
Folates (µg) | 58 | 70 | 38 |
Niacin (mg) | 1.1 | 1.34 | 0.731 |
Pantothenic acid (mg) | 0.476 | 0.554 | 0.316 |
Riboflavin (mg) | 0.016 | 0.175 | 0.104 |
Thiamin (mg) | 0.144 | 0.243 | 0.148 |
Vitamin A (IU) | 26 | 24 | 17 |
Vitamin C (mg) | 40.2 | 26 | 26.7 |
Electrolytes (mg) | |||
Sodium | 2 | 2 | 27 |
Potassium | 484 | 592 | 715 |
Minerals (mg) | |||
Calcium | 19 | 29 | 46 |
Cooper | 0.418 | 0.507 | 0.472 |
Iron, Fe | 0.94 | 0.91 | 1.73 |
Magnesium | 30 | 33 | 54 |
Manganese | 0.336 | 1.18 | 0.854 |
Phosphorus | 38 | 107 | 99 |
Zinc | 0.49 | 0.57 | 0.25 |
Compound Name | Flavor Description | Concentration Calculated by Peak Area (%) | ||
---|---|---|---|---|
Peeled Chestnuts | Unpeeled Chestnuts | |||
Alcohols | ||||
Ethanol | Alcoholic | 20.61 ± 1.02 | 14.19 ± 2.57 | |
2-Propanol | Butter | ND | 1.64 ± 0.57 | |
1-Propanol | Alcohol, apple, musty, fruity, peanut, pear | ND | 0.34 ± 0.08 | |
2-Methyl-1-propanol | Fruity, Wine-like | ND | 3.57 ± 0.31 | |
2-Pentanol | Oily, green | ND | 0.76 ± 0.19 | |
3-Methyl-1-butanol | Oily, whiskey | ND | 5.27 ± 0.83 | |
2-Methyl-1-butanol | Fuel oil, sweet | 0.75 ± 0.13 | 2.86 ± 0.59 | |
1-Pentanol | Sweet, vanilla | 1.54 ± 0.26 | 0.55 ± 0.09 | |
2,3-Butanediol | Neutral sensory characteristics | 2.46 ± 0.11 | ND | |
1-Hexanol | Green, herbaceous, woody | 6.90 ± 1.38 | 2.82 ± 0.56 | |
2-Heptanol | Oily, earthy | 0.76 ± 0.19 | 0.69 ± 0.16 | |
1-Octen-3-ol | Cheese, creamy, earthy, herbaceous | ND | 2.32 ± 0.45 | |
3-Octanol | Melon, musty, oily | 0.54 ± 0.13 | 5.02 ± 0.23 | |
1-Octanol | Citrus, fatty, woody | 18.40 ± 4.05 | 13.06 ± 1.72 | |
Phenylethyl alcohol | Honey, rose | 0.74 ± 0.19 | 0.91 ± 0.41 | |
Total alcohols | 52.80 ± 4.66 | 54.00 ± 2.31 | ||
Aldehydes | ||||
Octanal | Honey, fruity, fatty, citrus | 0.61 ± 0.22 | ND | |
Benzaldehyde | Almond, cherry, sweet | 0.58 ± 0.19 | 0.41 ± 0.10 | |
Total aldehydes | 1.19 ± 0.36 | 0.41 ± 0.10 | ||
Ketones | ||||
Acetone | Apple, ethereal | 2.97 ± 1.01 | 1.45 ± 0.27 | |
2-Pentanone | Alcohol, apples, banana, cheese | 0.87 ± 0.19 | 1.35 ± 0.27 | |
2,3-Pentanedione | Buttery, cheesy, sweet, nutty, fruity | 0.72 ± 0.09 | 0.62 ± 0.17 | |
3-Hydroxy-2-butanone | Sweet, buttery, creamy, dairy | ND | 0.87 ± 0.09 | |
2-Heptanone | Banana, cinnamon, spicy, fruity | 5.86 ± 1.14 | 2.37 ± 0.49 | |
2-Octanone | Green, herbaceous, floral, fruity | 0.91 ± 0.18 | ND | |
6-Methyl-5-hepten-2-one | Oily, herbaceous, green | 0.60 ± 0.09 | ND | |
Total ketones | 11.93 ± 2.03 | 6.66 ± 0.44 | ||
Esters | ||||
Methyl acetate | Ethereal, sweet | 1.27 ± 0.29 | 0.45 ± 0.08 | |
Ethyl 2-methyl propanoate | Sharp, sweet, green, apple, fruity | ND | 0.64 ± 0.14 | |
Ethyl butyrate | Tropical fruit, tutti-fruity, mango flavor | 0.84 ± 0.07 | 0.45 ± 0.05 | |
3-Methylbutyl acetate | Fruity, pear, banana-like odor | 0.75 ± 0.10 | ND | |
2-Methylbutyl acetate | Banana, peanut | 0.72 ± 0.06 | 0.72 ± 0.16 | |
Methyl octanoate | Fruity, green, citrus | ND | 2.95 ± 0.39 | |
Octyl acetate | Jasmine, herbaceous, fruity | 1.01 ± 0.22 | 0.38 ± 0.06 | |
Total esters | 4.59 ± 0.35 | 5.59 ± 0.77 | ||
Terpenoids | ||||
Limonene | Lemon, orange, citrus, sweet | 1.73 ± 0.21 | 0.84 ± 0.46 | |
Total terpenoids | 1.73 ± 0.48 | 0.84 ± 0.24 | ||
Acids | ||||
Acetic acid | Strong, pungent sour odor | 11.01 ± 2.10 | 4.28 ± 0.85 | |
Hexanoic acid | Cheese, fatty, sour | 1.39 ± 0.34 | ND | |
Total acids | 12.40 ± 2.57 | 4.28 ± 0.93 | ||
Furans | ||||
Tetrahydrofuran | Ether-like | 0.57 ± 0.07 | ND | |
2-Pentylfuran | Green bean, metallic, vegetable | 10.26 ± 0.26 | 2.02 ± 0.55 | |
Total furans | 10.83 ± 1.39 | 2.02 ± 0.41 |
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Santos, M.J.; Pinto, T.; Vilela, A. Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology. Foods 2022, 11, 4052. https://doi.org/10.3390/foods11244052
Santos MJ, Pinto T, Vilela A. Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology. Foods. 2022; 11(24):4052. https://doi.org/10.3390/foods11244052
Chicago/Turabian StyleSantos, Maria João, Teresa Pinto, and Alice Vilela. 2022. "Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology" Foods 11, no. 24: 4052. https://doi.org/10.3390/foods11244052