title: Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume).
abstract: This study aimed to evaluate the effects of different cooking methods on the content of important nutrients and volatiles in the fruit of Chinese chestnut. The nutritional compounds, including starch, water-soluble protein, free amino acids, reducing sugar, sucrose, organic acids and total flavonoids, of boiled, roasted and fried chestnuts were significantly (P<0.05) lower than those of fresh chestnuts after cooking, while the amylose, fat, crude protein and total polyphenol content varied slightly (P>0.05). L-Aspartic acid, L-glutamic acid and L-arginine were found to be the main reduced free amino acids in cooked chestnuts. The main aromatic compositions in fresh chestnuts were aldehydes and esters, while ketones, furfural and furan were formed in cooked chestnuts due to the Maillard reaction and degradation of saccharides, amino acids and lipids. Principle component analysis demonstrated that roasting and frying had a similar effect on the nutritional composition of chestnuts, which differed from that of the boiling process.
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
authors: Qian
authors: Q
authors: Li
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
authors: Xianhe
authors: X
authors: Shi
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
authors: Qiaojiao
authors: Q
authors: Zhao
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
authors: Yahui
authors: Y
authors: Cui
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: ouyangjie@bjfu.edu.cn.
authors: Jie
authors: J
authors: Ouyang
authors: Analytical and Testing Center, Beijing Forestry University, Beijing 100083, China. Electronic address: casxu@sohu.com.
authors: Fang
authors: F
authors: Xu
mesh_terms: D003296:Cooking / Q000379:methods*; D031256:Eleocharis / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D015416:Maillard Reaction; D009753:Nutritive Value; D055549:Volatile Organic Compounds
chemical_list: D005419:Flavonoids; D055549:Volatile Organic Compounds
keywords: Ascorbic acid (PubChem CID: 54670067); Chinese chestnut; Citric acid (PubChem CID: 311); Cooking method; Fructose (PubChem CID: 5984); Fumaric acid (PubChem CID: 444972); Glucose (PubChem CID: 5793); Malic acid (PubChem CID: 525); Nutritional quality; Oxalic acid (PubChem CID: 971); Sucrose (PubChem CID: 5988); Volatile compound; l-Arginine (PubChem CID: 6322); l-Aspartic acid (PubChem CID: 5960); l-Glutamic acid (PubChem CID: 611)