Sensory and chemical characterization of chestnuts processed in different methods using instrumental analyses and the Check-all-that-apply method

Abstract

Chestnuts are known for their unique sensory characteristics and nutritional value. However, the changes in their sensory attributes after processing remain unclear. This study used instrumental analysis and sensory evaluation combined with multivariate statistical analysis to investigate the effect of packaging and thermal sterilization procedures on the sensory characteristics of chestnuts. The results showed that the significant variations (p < 0.05) between the different processing methods for chestnuts were revealed via the texture analysis, headspace solid-phase microextraction gas chromatography × gas chromatography-time of flight-mass spectrometry (HS-SPME-GC×GC-TOF-MS), and check-all-that-apply (CATA) sensory evaluation. The packaging had a more significant influence on the sensory quality of the chestnuts than thermal sterilization procedures. The HS-SPME-GC×GC-TOF-MS identified 116 volatile compounds, and the partial least squares-discriminant analysis (PLS-DA) identified the 28 volatile compounds responsible for the similarities and differences among different processing methods of chestnuts. Principal component analysis (PCA) combined with texture analysis and the fingerprint of HS-SPME-GC×GC-TOF-MS, as well as the correspondence analysis (CA) analysis of CATA, could discriminate samples from different packaging of chestnuts. This study provides chestnuts processing recommendations for satisfying consumer preferences and predicting possible related quality changes.

Keywords

• Chestnuts
• Sensory profile
• Texture
• Volatile compounds