Volatile compounds in roasted and boiled Chinese chestnuts (Castanea molissima)

The flavor extract components of roasted and boiled Chinese chestnuts, which have not been studied prior to this report, were determined by capillary gas-chromatography with a mass selective detector. Volatile compounds were identified with a NBS 43K.1 mass spectra library by PBM (Probability Based on Matching) search. 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). In the sample from boiled chestnuts 129 peaks were detected and 30 identified (6 hydrocarbons, 5 alcohols, 4 aldehydes, 2 ketones, 5 acids, 1 ester, 4 furans, 1 pyrazine, 1 pyrane and 1 pyranone).