Volatile Components ofLitchi chinensisSonn. Leaf Oil Extracts Obtained by Simultaneous Distillation Extraction

Volatile Characterization of Lychee Plant Tissues (Litchi chinensis) and the Effect of Key Compounds on the Behavior of the Lychee Erinose Mite (Aceria litchii)

“…Nerol, citronellol, geraniol, linalool, limonene, terpinolene, myrcene, germacrene D, β-ocimene, β-myrcene, α-muurolene and curcumene were the compounds identified as responsible for the characteristic odor of ‘Mauritius’ fruit [ 47 , 53 ]. By using simultaneous distillation extraction (SDE), Wang et al [ 48 ] extracted 13 terpenoids, 3 aldehydes, 1 acid, 2 alcohols and 1 ester from young and old lychee leaves. Major terpenoids found were zingiberene, trans-caryophyllene, α-sesquiphellandrene, α-humulene, α-bergamotene and α-copaene.…”

“…Previous studies have explored the odor and flavor of lychee fruits, and described them as honey, rose-floral and citrus-fruity [ 44 , 45 ]. Volatiles emitted by fresh fruit [ 44 , 46 , 47 ], leaves [ 48 ], juices [ 44 , 49 ], wines [ 50 ] and canned fruit [ 51 ] of several lychee cultivars have been characterized. Although the volatile extraction methods varied among different studies, all reported terpenoids and alcohols as major volatile components of lychee fruit [ 44 , 45 , 47 , 52 , 53 ] and young and old lychee leaves [ 48 ].…”

“…Volatiles emitted by fresh fruit [ 44 , 46 , 47 ], leaves [ 48 ], juices [ 44 , 49 ], wines [ 50 ] and canned fruit [ 51 ] of several lychee cultivars have been characterized. Although the volatile extraction methods varied among different studies, all reported terpenoids and alcohols as major volatile components of lychee fruit [ 44 , 45 , 47 , 52 , 53 ] and young and old lychee leaves [ 48 ]. Recently, Gunpal and Patni [ 54 ] compared methanolic extracts from non-infested and LEM-infested lychee leaflets to determine which metabolic processes of the leaf were altered by LEM.…”