Papers mentioning chestnut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The relative contributions of tea cultivar versus processing method in shaping the aroma profile of tea remain a scientific question. This study employed headspace solid-phase micr... Read full abstract on PubMed →
This study compares beech (Fagus sylvatica) and chestnut (Castanea sativa) honeydew honeys through analyses of physicochemical properties, pollen composition, phenolic and volatile... Read full abstract on PubMed →
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... Read full abstract on PubMed →
Abstract The unique flavor profile of sugar-fried Yanshan chestnuts is determined by their distinct aroma components. Research on these components is conducted using molecular sens... Read full abstract on PubMed →
Spreading, the preliminary step in the production of green tea, is crucial for achieving superior tea quality. This study investigated the effects of spreading on the sensory quali... Read full abstract on PubMed →
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT... Read full abstract on PubMed →
Abstract As an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT). However, there is a lack of com... Read full abstract on PubMed →
Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the... Read full abstract on PubMed →
Chestnut (<i>Castanea mollissima</i>) is an economically important forest tree species, and its flowers possess functions such as repelling mosquitoes, killing bacteria, and cleari... Read full abstract on PubMed →
<h4>Background</h4>As albino tea under the geographical protection of agricultural products, Zheng'an Bai tea is not only rich in amino acids, polyphenols and other beneficial comp... Read full abstract on PubMed →
Wildflower honeys produced in mountain grasslands are an expression of the biodiversity of these fragile habitats. Despite its importance, the botanical origin of honey is often de... Read full abstract on PubMed →
Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma in... Read full abstract on PubMed →
Monguba fruit has a seed with a chestnut-like flavor that can be consumed boiled, fried, and roasted. These nutritious seeds also have been used in popular medicine to treat severa... Read full abstract on PubMed →
A chestnut-like aroma is widely considered an important indicator of an excellent-quality green tea; however, the key odorants responsible for chestnut-like aroma have never been s... Read full abstract on PubMed →
The effect of the finishing diet on the volatile compounds throughout the manufacture of dry-cured "lacón" (a Spanish traditional meat product), from the Celta pig breed was studie... Read full abstract on PubMed →
Flowers are complex structures devoted to pollinator attraction, through visual as well as chemical signals. As bees collect nectar on flowers to produce honey, some aspects of flo... Read full abstract on PubMed →
The volatile profile of nine monocultivar chestnut flours, obtained from fruits grown in Italy (Parma province), was characterised by a head-space solid-phase microextraction (HS-S... Read full abstract on PubMed →
Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There ha... Read full abstract on PubMed →
The bee products, whose rich bioactive and nutritional properties are supported by substantial scientific research, present significant and safe alternatives for today's consumers'... Read full abstract on PubMed →
plants, and its feeding affects the quality and yield of chestnut rose. To investigate the effects of OFM feeding on the quality of chestnut rose juice, the bioactive compounds in... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.