Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques.

Abstract

This study investigated the effects of three thermal processing methods-steaming (100 °C), air frying (150 °C), and roasting (200 °C)-on the quality, structure, and flavor profiles of two chestnut (Castanea mollissima Blume) varieties, Dabanhong and Yanshanzaofeng. Nutritional composition, bioactive compounds, crystallinity, texture, color, and taste were assessed using gas chromatography-mass spectrometry (GC-MS), texture profile analysis (TPA), and an electronic tongue (E-tongue). Specifically, TPA effectively identified roasted chestnuts, while the E-tongue further distinguished steamed from air-fried chestnuts. Sensory evaluation was conducted with 110 participants, and principal component analysis (PCA) was used to correlate sensory attributes with physicochemical properties. Air frying preserved nutrients effectively, achieved the highest relative crystallinity, and improved sensory qualities by reducing hardness and undesirable flavors. Dabanhong chestnuts air-fried at 150 °C emerged as the optimal combination, balancing both nutritional and sensory attributes. These findings provide actionable insights for optimizing chestnut thermal processing to enhance consumer satisfaction and product quality.