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2Department of Food Safety and Quality, Zanzibar Food and Drugs Board, P. O. Box 3595, Zanzibar, Tanzania
Chestnut (Castanea sp.) is an important nut crop of the world whose nut is consumed by a large proportion of population and used for different purposes. The objective in this work was to study the flavoring components in fresh roasted chestnut (FRC), roasted freeze-dried chestnut (RFDC), dark chocolate-coated chestnut (DCC) and milk chocolate-coated chestnut (MCC). A method based on headspace solid-phase micro-extraction (HS-SPME) has been applied for the analysis of volatile components in samples. As a result, 55 volatile organic major compounds were identified in FRC, 44 in RFDC while the processed chestnut with chocolate showed 49 and 43 in MCC and DCC respectively after 180 days storage. Styrene (11.19%), Furfural (10.15%), methyllaurate (9.05%), propanone (6.06%) and butanone (5.08%) were found to be dominant in FRC. However, ethanol, hexanal and butanediol, which were not found in the row material, were identified as important aroma impact compounds in the processed chestnut. These results demonstrate that there is variability in fresh roasted chestnut and the freeze dried one for odorants. The coating process modified strongly the volatile composition of the different types of product, particularly the levels of trans-.beta.-Ionon-5,6-Epoxide, 2-propanone, 2-butanone, acetic acid, furfural, hexanal, ethanol, 2,3- Butanediol and vanillin.