Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile
The consumption of organic foods is on the rise, as health-conscious consumers increasingly perceive them as superior both in nutritional value and for overall well-being. However, data on the nutritional and sensory properties of organic chestnuts remain scarce. This research aimed to evaluate and...
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2025-06-01
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| author | Maria Teresa Frangipane Lara Costantini Stefania Garzoli Nicolò Merendino Riccardo Massantini Piermaria Corona |
| author_facet | Maria Teresa Frangipane Lara Costantini Stefania Garzoli Nicolò Merendino Riccardo Massantini Piermaria Corona |
| author_sort | Maria Teresa Frangipane |
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| description | The consumption of organic foods is on the rise, as health-conscious consumers increasingly perceive them as superior both in nutritional value and for overall well-being. However, data on the nutritional and sensory properties of organic chestnuts remain scarce. This research aimed to evaluate and compare the nutritional and sensory characteristics of organic and conventional chestnuts. Results indicate that organic chestnuts exhibit a distinct sensory profile and achieve significantly higher overall scores in sensory analysis compared to conventional chestnuts. Specifically, organic chestnuts displayed stronger aromas of chestnut (9 vs. 8), hazelnut (5.87 vs. 5), almond (5 vs. 4), butter (3.96 vs. 3), and floral notes (5.95 vs. 4.96). Notably, organic chestnuts were strongly characterized by a caramel aroma, which was completely absent in conventional chestnuts (1.95 vs. 0), and probably due to the exclusive presence of decanal and 1-pentanol observed among the volatile compounds. Furthermore, organic chestnuts demonstrated a higher nutritional value, particularly in terms of antioxidant content. The total phenolic content (TPC) was significantly greater in organic chestnuts (6.54 mg GAE/g) compared to conventional samples (5.18 mg GAE/g). The relationships between attributes and consumers’ perceived liking revealed a strong association between liking and the attributes of caramel, floral, hazelnut, almond, and chestnut. These attributes are specific to organic chestnuts. As a result, both consumers and the trained panel prefer organic chestnut samples over conventional ones. Promoting the consumption of organic chestnuts by enhancing knowledge and awareness of their characteristics can encourage their use, contributing to key health and environmental sustainability goals. |
| format | Article |
| id | doaj-art-6d00b620a7b84e1bb6dbd5936c32a712 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-6d00b620a7b84e1bb6dbd5936c32a7122025-08-20T03:27:32ZengMDPI AGFoods2304-81582025-06-011412201310.3390/foods14122013Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory ProfileMaria Teresa Frangipane0Lara Costantini1Stefania Garzoli2Nicolò Merendino3Riccardo Massantini4Piermaria Corona5Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, via San Camillo de Lellis, 01100 Viterbo, ItalyDepartment of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, ItalyDepartment of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, ItalyDepartment for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, via San Camillo de Lellis, 01100 Viterbo, ItalyDepartment for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, via San Camillo de Lellis, 01100 Viterbo, ItalyThe consumption of organic foods is on the rise, as health-conscious consumers increasingly perceive them as superior both in nutritional value and for overall well-being. However, data on the nutritional and sensory properties of organic chestnuts remain scarce. This research aimed to evaluate and compare the nutritional and sensory characteristics of organic and conventional chestnuts. Results indicate that organic chestnuts exhibit a distinct sensory profile and achieve significantly higher overall scores in sensory analysis compared to conventional chestnuts. Specifically, organic chestnuts displayed stronger aromas of chestnut (9 vs. 8), hazelnut (5.87 vs. 5), almond (5 vs. 4), butter (3.96 vs. 3), and floral notes (5.95 vs. 4.96). Notably, organic chestnuts were strongly characterized by a caramel aroma, which was completely absent in conventional chestnuts (1.95 vs. 0), and probably due to the exclusive presence of decanal and 1-pentanol observed among the volatile compounds. Furthermore, organic chestnuts demonstrated a higher nutritional value, particularly in terms of antioxidant content. The total phenolic content (TPC) was significantly greater in organic chestnuts (6.54 mg GAE/g) compared to conventional samples (5.18 mg GAE/g). The relationships between attributes and consumers’ perceived liking revealed a strong association between liking and the attributes of caramel, floral, hazelnut, almond, and chestnut. These attributes are specific to organic chestnuts. As a result, both consumers and the trained panel prefer organic chestnut samples over conventional ones. Promoting the consumption of organic chestnuts by enhancing knowledge and awareness of their characteristics can encourage their use, contributing to key health and environmental sustainability goals.https://www.mdpi.com/2304-8158/14/12/2013qualitysensorial traitsantioxidantschestnuts (<i>Castanea sativa</i> Mill.)volatile chemical compositionorganic farming |
| spellingShingle | Maria Teresa Frangipane Lara Costantini Stefania Garzoli Nicolò Merendino Riccardo Massantini Piermaria Corona Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile Foods quality sensorial traits antioxidants chestnuts (<i>Castanea sativa</i> Mill.) volatile chemical composition organic farming |
| title | Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile |
| title_full | Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile |
| title_fullStr | Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile |
| title_full_unstemmed | Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile |
| title_short | Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile |
| title_sort | organic vs conventional chestnuts i castanea sativa i mill a focus on antioxidant activity volatile compounds and sensory profile |
| topic | quality sensorial traits antioxidants chestnuts (<i>Castanea sativa</i> Mill.) volatile chemical composition organic farming |
| url | https://www.mdpi.com/2304-8158/14/12/2013 |
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