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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.
About
Castanea mollissima (Chinese chestnut) is a member of the family Fagaceae, and a species of chestnut native to China, Taiwan, and Korea.
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“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
