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Chinese chestnut — Ingredient · Foodgeist
Ingredient
Chinese chestnut
Castanea mollissima (Chinese chestnut) is a member of the family Fagaceae, and a species of chestnut native to China, Taiwan, and Korea.
Cook with Chinese chestnut
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(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(s)-3-amino-2-methylpropanoate
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Chinese water chestnut
20 shared
Based on shared molecular compounds · click to explore
What science says
flavor pairing evidence
“A total of 119 peaks were detected in the sample from roasted chestnuts; among these 33 were identified (4 hydrocarbons, 6 alcohols, 1 aldehyde, 6 ketones, 7 acids, 2 esters, 4 furans, 1 pyrrole, 1 pyrone and 1 pyranone).”
volatile compounds→identified in→roasted Chinese chestnuts
“Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert.”
gallic acid→is predominant→in nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory