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首页> 外文会议>第四届国际板栗大会（Proceedings of Fourth International Chestnut Symposium) >Marrone del Mugello PGI: Nutritional and Organoleptic Quality of European Chestnut (Castanea sativa Mill.)
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Marrone del Mugello PGI: Nutritional and Organoleptic Quality of European Chestnut (Castanea sativa Mill.)

机译：Marrone del Mugello PGI：欧洲栗（Castanea sativa Mill。）的营养和感官品质

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European chestnut has been cultivated in the Mugello territory (Tuscany) since the period of the Roman Empire. Marrone del Mugello chestnut was awarded PGI recognition (Protected Geographical Indication) for its typical natural and biological characteristics with EC Regulation n.1263/96. This paper reports the main results obtained after four years of evaluation of several samples of Marrone del Mugello PGI collected in the area of the Protected Geographical Indication, by means of chemical and sensorial tests and taking into account the complexity of compounds. The analysed samples included fresh nuts, fresh cured nuts, dried nuts and flour. Curing is a preservation process that consists in pouring chestnuts in water for almost seven days. The drying process is done according to the traditional method in special drying-houses ("metati") and takes about 40 days by warming up to 35-40~C the chestnuts. The dried nut is separated mechanically from shell and episperm and it could then be marketed as whole dried nut or milled to obtain flour. Macronutrients, microelements, vitamins and antioxidants (especially biophenols and tocopherols) were chemically analysed to underline the nutritional qualities of the fruit. Chemical analysis reveals high nutritional value and healthy compounds, justifying Marrone dei Mugeilo PGI as part of the Mediterranean diet. Sensory analysis, with a specific Panel Test by trained assessors, provides a qualitative and quantitative characterization of Marrone del Mugello PGI taste and flavour. A preliminary investigation of the aroma compounds of chestnut flour was also carried out using an HS-SPME/GC-MS method.
机译：自罗马帝国时代以来，欧洲栗子就已经在穆杰罗地区（托斯卡纳）种植。 Marrone del Mugello栗子因其典型的自然和生物学特性而被EC法规n.1263 / 96授予PGI认可（受保护的地理标志）。本文通过化学和感官测试，并考虑到化合物的复杂性，报告了在对受保护的地理标志区域中收集的Marrone del Mugello PGI的几个样品进行四年评估后获得的主要结果。分析的样品包括新鲜坚果，新鲜固化坚果，干坚果和面粉。固化是一种保存过程，包括将栗子倒入水中近7天。干燥过程是按照传统方法在特殊的干燥室（“ metati”）中进行的，将栗子加热到35-40°C大约需要40天。将干坚果从壳和胚乳中机械分离，然后可以将其作为整个干坚果出售或磨粉以获得面粉。化学分析了常量营养素，微量元素，维生素和抗氧化剂（尤其是生物酚和生育酚），以突出水果的营养品质。化学分析显示出高营养价值和健康的化合物，证明Marrone dei Mugeilo PGI是地中海饮食的一部分。感官分析，以及经过培训的评估人员的专门小组测试，可以对Marrone del Mugello PGI的口味和风味进行定性和定量表征。还使用HS-SPME / GC-MS方法对栗粉的香气成分进行了初步研究。

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