Abstract:

The basic nutrients, aroma components and textural properties of fruits of 6 Chinese chestnut varieties, ‘Tafeng’,
‘Zunyu’, ‘Zaofeng’ and ‘Dabanhong’ grown in Hebei province; ‘Hongyouli’ and ‘Dabanli’ from Henan province, were
studied. The results showed that the nutritional components of Chinese chestnuts were significantly related to the variety
and geographic origin. ‘Dabanli’ had higher contents of starch and total acid than other varieties, while the varieties from
Hebei province had higher contents of protein, fat, reducing sugar and VC. Correlation analysis showed that fat content was
positively correlated with reducing sugar and VC contents and that VC content was positively correlated with protein and
reducing sugar contents but it was significantly negatively correlated with starch content, irrespective of variety. All the six
varieties of chestnuts contained a variety of amino acids with glutamic acid and asparagic acid being dominant. The first and
the second limiting amino acids were cysteine and methionine, respectively. The total amino acid content of ‘Dabanhong’
was highest, (32.72 g/kg). A total of 46 aroma components were identified, among which 25 were identified in ‘Dabanli’,
followed by ‘Zaofeng’ (17) and ‘Zunyu’ (17); and ‘Dabanhong’, ‘Tafeng’ and ‘Hongyouli’ (16). The most abundant aroma
compounds were aldehydes, was accounting for more than 50% of the total amount. The correlation analyses showed that
there was a positive correlation between hardness and either chewiness or gumminess, and between cohesiveness and either
gumminess or chewiness, while springiness was negatively correlated with either gumminess or chewiness. ‘Dabanhong’
and ‘Dabanli’ were higher than the other varieties in hardness, springiness, adhesiveness and chewiness. All the above results
suggested that the quality of ‘Dabanhong’ was better. Due to the differences in climate conditions, the suitable varieties for
cultivation and product processing should be chosen according to local geographic conditions and product uses.

Key words: Chinese chestnut, nutritional ingredients, aroma components, correlation