## 3 Results
### Phytochemical Composition and Nutritional Properties
Except \"Marrone di Marradi\" and \"Marrone di Chiusa Pesio\" cv, \"marrone-type\" cultivars presented lower values than other chestnuts, and this is probably the cause of the lower episperm adherence [40]. The castalagin content strongly differentiated the varieties, placing them in statistically different groups, whereas vescalagin was not defined as a good marker. Figure 4: Cinnamic acids profile of 26 chestnut cultivars. The lines to the right indicate different groups: “marrone-type” chestnut (MT); sweet chestnut (SC); Euro-Japanese hybrid (EH); Japanese chestnut (JC). Figure 5: Distinction of the two tannin components in 26 chestnut cultivars. The lines at the top indicate different groups: “marrone-type” chestnut (MT); sweet chestnut (SC); Euro-Japanese hybrid (EH); Japanese chestnut (JC). After sugars and organic acids, monoterenes (Table S2, Figure 6) represented one of the most abundant class of compounds in chestnuts; monoterenes mostly influence the flavor and intensity of the chestnut aroma during consumption, and they also present specific antioxidant, antibacterial, anti-inflammatory, and anti-cancer activities [41; 42]. Consistent with other studies [4; 43], the main monoterene was limonene; in the case of \"Ishizuki\" and \"Ginyose\" cv, this molecule represented all the detected aromatic compounds. Some cultivars were partially characterized by the presence of \(\gamma\)-terpinene (e.g., \"Contessa\", \"Neirana\", \"Tarviso\", and \"Maridonne\" cv). Phellandrene and sabinene were often detected, but at a very low level, especially in Japanese chestnuts. The Euro-Japanese hybrids also presented low levels in terpen, except for \"Vignols\" cv (901.68 \(\pm\) 4.21 mg 100 g\({}^{-1}\) DW), followed by \"Maridonne\". The European chestnuts were the most aromatic group, with very high values in \"Tarviso\", \"Longal\", and \"Garrone Rosso\" cv. Some studies showed that the aromatic properties of foods depend not only on the presence of single volatile compounds or on their levels, but it may be due to the synergistic and additive effects of these molecules (e.g., terpen, terpen, organic acids, etc.) on the odor and aroma receptors in humans. For these reasons, the good aromatic properties of sweet chestnuts, if compared to other genotypes, may be due to specific intergenic and organic compounds and to their combination in the nuts [16; 44; 45]. In some cultivars (e.g., \"Dore de Lyon\", \"Gentile\", and \"Rossane\"), no high content was detected. Although the content was lower than sweet chestnuts, good levels were obtained in the \"marrone-type\" cultivars, in particular, in \"Marrone di Castel del Rio\" (530.06 \(\pm\) 25.98 mg 100 g\({}^{-1}\) DW). In this study, vitamin C content (Table S2) mainly referred to the oxidized form (dehydroascorbic acid, DHAA), whereas ascorbic acid (AA) was only detected in a few cases  
Figure 6: Monoterpene profile of the selected 26 chestnut cultivars. The lines to the right indicate different groups: “marrone-type” chestnut (MT); sweet chestnut (SC); Euro-Japanese hybrid (EH); Japanese chestnut (JC). (e.g., some \"marrone-type\" chestnuts and in the Euro-Japanese hybrid cultivar \"Lusenta\"). [PERSON] et al. [24] showed a similar significant decrease in ascorbic acid during the processing steps, whereas dehydroacorbic acid was less involved in this process. Other studies have verified and confirmed that the vitamin C content decreases after drying. The amount detected by [PERSON] [46] in the fresh fruit of _C. sativa_ was reduced by more than 30% after drying at 50 \({}^{\circ}\)C, and more than 40% after storage in sealed plastic bags at 30 \({}^{\circ}\)C for 12 months. In the present work, \"Ishizuki Precce\" was the only Japanese cultivar with a quantified amount of vitamin C (7.40 \(\pm\) 0.26 mg 100 g\({}^{-1}\) DW). However, the highest levels were observed in the Euro-Japanese hybrid \"Vignols\" cv (12.32 \(\pm\) 0.01 mg 100 g\({}^{-1}\) DW), followed by \"Lusenta\". For _C.