Descriptive sensory analysis and free sugar contents of chestnut cultivars grown in North America
作者： Michele R Warmund , Janelle R Elmore , Koushik Adhikari , Sherry McGraw
DOI: 10.1002/JSFA.4417
关键词: Horticulture 、 Botany 、 Sweetness 、 Flavor 、 Cultivar 、 Fagaceae 、 Biology 、 Free sugar 、 Sucrose 、 Sensory analysis 、 Sugar
摘要: BACKGROUND: Various chestnut (Castanea) species and cultivars are currently produced marketed in North America including Peach, Qing, AU-Homestead, Eaton, Marrone di Castel del Rio, Colossal. In spite of their availability the marketplace, similarities sensory characteristics chestnuts, as well unique attributes, have not been explored. Therefore, objectives this study were to evaluate texture flavor attributes commonly grown using descriptive analysis quantify free sugar content by gas–liquid chromatography. RESULTS: Twenty-three terms used for roasted chestnuts. All but two (raw impression fermented) common all cultivars. Peelability, initial firmness, dissolvability, mustard, sweet, sour flavors varied among Sucrose, predominant was greatest Colossal chestnuts from California, while those Peach had lowest content. Glucose, fructose maltose also present chestnuts. CONCLUSION: This demonstrated that various share several differ intensity ratings six descriptors. Of these sweetness has associated with consumer acceptance can be promoted marketplace. Copyright © 2011 Society Chemical Industry
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