The main aromatic compounds in sugar fried Yanshan chestnut flesh

The unique flavor profile of sugar-fried Yanshan chestnuts is determined by their distinct aroma components. Research on these components is conducted using molecular sensory science. A total of 114 volatile compounds were detected using gas chromatography-mass spectrometry (GC-MS), and 74 aroma-active compounds were identified through gas chromatography olfactory assay (GC-O) combined with aroma extract dilution analysis (AEDA). The odor activity values (OAVs) of 46 main aroma components were determined to be ≥ 1. The compounds with the greatest quantitative impact are aldehydes and amines, which are important compounds in the volatile components of chestnuts, such as furfural, which provides caramel and nutty flavors. Notably, compounds such as 5-methyl-2-furanal, butyrolactone, 3-methyl-2 (5H)-furanone, 2-methoxy-phenol, maltol, 1-(1H-pyrrole-2-yl)-ethanone contribute to the distinct caramel aroma, roasted nut flavor, sweet aroma, and woody aroma in sugar-fried chestnuts.