Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Abstract

The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content, as well as being one of the few fruits that do not contain gluten. Due to its chemical and nutritional characteristics beneficial to health, the sweet chestnut is a food recommended at different levels. The biochemistry of the mouth and nose of a human being is very complex. However, understanding the different interactions between the biochemistry of our sensory organs and food helps us to comprehend certain concepts, such as flavor and how it is involved in the sensory evaluation of the chestnuts. For the selection of high-quality products, it is necessary to develop reliable methods both from a qualitative and sensory point of view, and chestnut is a fruit with unique sensory characteristics that can be used in various gastronomic dishes, from main courses to desserts.

Content of Organic Acid and Essential Fatty Acid in Natural Sweet Chestnuts Growing in Giresun/Turkey

“…These values are quite different from our oxalic acid results. The differences between these results may be due to differences in chestnut variety, soil conditions, cultural practices, climate, and analysis method (Gölükcü & Tokgöz 2018;Santos et al 2022). In the study conducted by Suárez et al (2012), oxalic acid was in the range of 0.073-1.667 mg/g in chestnuts from Spain, with an average of 0.525 mg/g (Suárez et al 2012).…”

Inhibitory effect of extracts from edible parts of nuts on α-amylase activity: a systematic review

“…The effects of chestnut and almond skin extracts on human α-amylases are complemented by effects on porcine pancreatic α-amylase. Chestnuts have been found to possess a significant amount of dietary fibre and a variety of essential vitamins and minerals, [57][58][59][60] and an abundance of polyphenols. 13,45 Chestnut inner skin extracts inhibited porcine pancreatic α-amylase with an IC 50 value of 27.2 ± 0.2 µg mL −1 , which was comparable to, but less potent than, acarbose (IC 50 : 19 µg mL −1 ).…”

Castanea spp. Nut Traceability: A Multivariate Strategy Based on Phytochemical Data

“…on the odor and aroma receptors in humans. For these reasons, the good aromatic properties of sweet chestnuts, if compared to other genotypes, may be due to specific terpenic and organic compounds and to their combination in the nuts [16,44,45]. In some cultivars (e.g., "Dorée de Lyon", "Gentile", and "Rossane"), no high content was detected.…”