Table 2.
The concentration of volatile compounds calculated by peak area (%) by solid phase microextraction (SPME) headspace analysis of triplicate extractions for shelled and unshelled raw chestnut seeds. Adapted from Mujić et al. [92].
| 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 | ||