# Comparison of Biochemical Constituents and Contents in Floral Next of _Castanae_ spp.
## 2 Results
### Floral Nectar VOCs Composition
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Amino Acid (\%)** & **CCK** & **CCJ** & **CDA** & **CMC** & **CSE** & **H Test \({}^{*}\)** \\ \hline Alanine & \(5.2\pm 1.1\) & \(3.8\pm 0.2\) & \(3.3\pm 0.5\) & \(6.2\pm 1.5\) & \(3.7\pm 1.4\) & \\ Argin \({}^{1}\) & \(0.6\pm 0.3\) & \(2.1\pm 0.6\) & \(1.3\pm 0.6\) & \(0.9\pm 0.2\) & \(1.1\pm 0.2\) & \\ Asparagine & \(15.5\pm 3.4\)\({}^{\mathrm{b}}\) & \(12.9\pm 3.2\)\({}^{\mathrm{b}}\) & \(15.1\pm 6.5\)\({}^{\mathrm{b}}\) & \(32.4\pm 3.5\)\({}^{\mathrm{ab}}\) & \(41.0\pm 0.6\)\({}^{\mathrm{a}}\) & \(p=0.048\) \\ Aspartic acid & \(8.9\pm 0.9\) & \(9.4\pm 2.4\) & \(6.0\pm 0.1\) & \(6.8\pm 0.9\) & \(6.4\pm 2.8\) & \\ GABA \({}^{2}\) & \(3.8\pm 0.6\)\({}^{\mathrm{a}}\) & \(6.0\pm 0.8\)\({}^{\mathrm{a}}\) & \(4.6\pm 0.9\)\({}^{\mathrm{ab}}\) & \(3.5\pm 0.7\)\({}^{\mathrm{ab}}\) & \(2.2\pm 0.7\)\({}^{\mathrm{b}}\) & \(p=0.047\) \\ Glutamic acid & \(13.2\pm 2.6\) & \(13.9\pm 3.6\) & \(10.9\pm 0.8\) & \(11.0\pm 1.8\) & \(7.8\pm 0.9\) & \\ Glutamine & \(4.2\pm 0.4\)\({}^{\mathrm{b}}\) & \(6.0\pm 0.9\)\({}^{\mathrm{ab}}\) & \(13.2\pm 2.0\)\({}^{\mathrm{a}}\) & \(4.6\pm 0.5\)\({}^{\mathrm{b}}\) & \(4.5\pm 0.7\)\({}^{\mathrm{ab}}\) & \(p=0.037\) \\ Glycine & \(1.0\pm 0.3\) & \(1.0\pm 0.3\) & \(1.1\pm 0.4\) & \(1.1\pm 0.2\) & \(0.8\pm 0.1\) & \\ Histidine \({}^{1}\) & \(1.0\pm 0.1\) & \(1.4\pm 0.3\) & \(1.3\pm 0.2\) & \(0.9\pm 0.2\) & \(0.9\pm 0.2\) & \\ Isoleucine \({}^{1}\) & \(1.3\pm 0.2\) & \(1.4\pm 0.7\) & \(1.3\pm 0.3\) & \(1.1\pm 0.0\) & \(0.6\pm 0.3\) & \\ Leucine \({}^{1}\) & \(1.1\pm 0.2\) & \(1.1\pm 0.4\) & \(1.3\pm 0.4\) & \(0.8\pm 0.1\) & \(0.5\pm 0.3\) & \\ Lysine \({}^{1}\) & \(0.7\pm 0.0\) & \(0.9\pm 0.3\) & \(0.9\pm 0.0\) & \(0.4\pm 0.0\) & \(0.5\pm 0.0\) & \\ Methionine \({}^{1}\) & - & \(0.2\pm 0.1\) & \(0.4\pm 0.1\) & \(0.2\pm 0.1\) & \(0.1\pm 0.0\) & \\ Phenylalanine \({}^{1}\) & \(0.6\pm 0.2\) & \(1.1\pm 0.4\) & \(0.6\pm 0.2\) & \(1.2\pm 0.4\) & \(0.7\pm 0.5\) & \\ Proline & \(29.6\pm 4.9\)\({}^{\mathrm{a}}\) & \(22.3\pm 8.4\)\({}^{\mathrm{ab}}\) & \(26.8\pm 4.3\)\({}^{\mathrm{ab}}\) & \(7.3\pm 1.2\)\({}^{\mathrm{c}}\) & \(18.0\pm 8.4\)\({}^{\mathrm{bc}}\) & \(p=0.049\) \\ Serine & \(5.1\pm 1.1\) & \(3.8\pm 0.4\) & \(4.7\pm 1.3\) & \(7.3\pm 0.2\) & \(5.7\pm 0.2\) & \\ Threonine \({}^{1}\) & \(1.2\pm 0.3\) & \(1.9\pm 0.3\) & \(1.3\pm 0.7\) & \(1.5\pm 0.0\) & \(1.2\pm 0.2\) & \\ Tryptophan \({}^{1}\) & \(5.5\pm 1.4\)\({}^{\mathrm{ab}}\) & \(7.9\pm 2.4\)\({}^{\mathrm{ab}}\) & \(3.4\pm 0.8\)\({}^{\mathrm{b}}\) & \(10.6\pm 1.9\)\({}^{\mathrm{a}}\) & \(2.9\pm 3.0\)\({}^{\mathrm{ab}}\) & \(p=0.042\) \\ Tyrosine & \(0.4\pm 0.0\) & \(0.9\pm 0.6\) & \(0.7\pm 0.3\) & \(0.3\pm 0.0\) & \(0.3\pm 0.1\) & \\ Valine \({}^{1}\) & \(2.1\pm 0.3\) & \(2.0\pm 0.6\) & \(2.4\pm 0.4\) & \(2.2\pm 0.3\) & \(1.5\pm 0.5\) & \\ \hline Total content (mg/L) & \(53.9\pm 12.6\) & \(76.2\pm 44.7\) & \(81.5\pm 31.9\) & \(118.1\pm 27.6\) & \(60.1\pm 9.6\) & \\ \hline \hline \end{tabular}  
* Data represent the mean \(\pm\) SD (\(n=3\)). \({}^{*}\) Kruskal-Wallis H test. The different letters within a row indicate significant differences among _Castanaea_ spp. based on Kruskal-Wallis H test with [PERSON]’s multiple comparison tests (\(p<0.05\)).
* Essential amino acid for honey bee, \({}^{2}\) Gamma-aminobutyric acid, a non-protein amino acid. Abbreviations; CCK, _C. crentata_ (Korean cultivar 'Mipung'); CCJ, _C. crentata_ (Japanese cultivar 'Ungri'); CDA, _C. dentata_ (American chestnut); CMC, _C. mollissim_ (Chinese chestnut); CSE, _C. sativin_ (European chestnut).  
\end{table} 
Table 3: The composition of amino acid in nectar of _Castanaea_ spp. male flower. can be divided into three major chemical classes (benzenoids, fatty acid derivatives, and terpenoids) based on their biosynthetic origin [19], the VOCs emitted from nectar were 12 benzenoids, nine fatty acid derivatives, and one terpenoid.