What is it about?
Castanea sativa nuts from Italy (Marrone vs. “Chataigne” cultivars) are evaluated for sensory traits by an expert panel to accurately evaluate their sensory profiles. The experimentation carried out with the proposed sensorial procedure paves the way for extending its use to the characterization of the different Marrone cultivars: particularly interesting is the establishment of specific official sensory panels capable of recognizing and distinguishing the most valuable high-quality products.
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Why is it important?
Due to their health benefits, the interest in chestnuts is increasingly evident from consumers, who also greatly appreciate their organoleptic taste. For this reason, it is of great importance to recognize chestnuts as valuable from a sensorial point of view.
Perspectives
Food quality assessment is rapidly evolving as new consumer needs arise and new techniques and tools become available. However, the exploitation of the latter, as well as their implementation within operative processes, should be evidence based. The results here obtained are of great importance for consumers, traders, and chestnut growers. They will be able to choose the best chestnut cultivars for the different marketing destinations. Moreover, the sensorial characterization of chestnut cultivars could also contribute to the promotion of local chestnut cultivars as a tool to increase tourist interest (territorial marketing, e.g., gourmet events and fairs in the fall).
Piermaria Corona
CREA Research Centre for Forestry and Wood
Read the Original
This page is a summary of: Better selection of chestnut cultivars: experimenting the sensory characterization of the Marrone chestnuts compared to the “Chataigne” chestnuts, European Food Research and Technology, January 2024, Springer Science + Business Media,
DOI: 10.1007/s00217-023-04438-z.
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