Articles
MORPHO-BIOLOGICAL AND SENSORIAL QUALITY EVALUATION OF CHESTNUT CULTIVARS IN AOSTA VALLEY (ITALY)
Article number
815_16
Pages
125 – 132
Language
English
Abstract
In the Valle d’Aosta, a region situated in the extreme North-West of Italy, the chestnut tree is a typical feature of the vegetation and local culture.
As part of the EU Leader+program, the current state of chestnut stands in this area was studied.
A number of surveys were carried out and many trees to recover were identified.
Sensory analyses were performed on the fresh, cooked fruits in order to describe the organoleptic characteristics of 18 chestnut cultivars.
Sensory evaluation was carried out according to the Quantitative Descriptive Analysis method by a group of 10-12 panelists in several tasting sessions.
In each session 3-4 samples of fresh or cooked nuts were presented to tasters and the sensory evaluation was recorded using report forms especially drawn up for the test.
The sensory profiles of the cultivars under examination were compiled.
The most effective descriptors of the fresh fruit were crunchiness and bitterness, while for the cooked chestnuts the ease of peeling, seed color, firmness, elasticity and sweetness were important parameters.
The raw chestnut samples were similar to one another in terms of characteristics while some cultivars displayed positive aromatic traits detectable with greater intensity after roasting.
The tasters preferred the cooked fruits of Murelin cultivar but, in general, the judges did not express a strong preference.
In a small village in Valle dAosta, in hedonistic tests conducted on a large and representative group of consumers, the two cultivars Miaie and Bounente were both appreciated in equal measure.
As part of the EU Leader+program, the current state of chestnut stands in this area was studied.
A number of surveys were carried out and many trees to recover were identified.
Sensory analyses were performed on the fresh, cooked fruits in order to describe the organoleptic characteristics of 18 chestnut cultivars.
Sensory evaluation was carried out according to the Quantitative Descriptive Analysis method by a group of 10-12 panelists in several tasting sessions.
In each session 3-4 samples of fresh or cooked nuts were presented to tasters and the sensory evaluation was recorded using report forms especially drawn up for the test.
The sensory profiles of the cultivars under examination were compiled.
The most effective descriptors of the fresh fruit were crunchiness and bitterness, while for the cooked chestnuts the ease of peeling, seed color, firmness, elasticity and sweetness were important parameters.
The raw chestnut samples were similar to one another in terms of characteristics while some cultivars displayed positive aromatic traits detectable with greater intensity after roasting.
The tasters preferred the cooked fruits of Murelin cultivar but, in general, the judges did not express a strong preference.
In a small village in Valle dAosta, in hedonistic tests conducted on a large and representative group of consumers, the two cultivars Miaie and Bounente were both appreciated in equal measure.
Publication
Authors
M.G. Mellano, G.L. Beccaro, G. Bounous, C. Trasino, A. Barrel
Keywords
Local germplasm, Castanea sativa Mill., panel test, organoleptic characteristics
Online Articles (38)