Volatile constituents of litchi (Litchi chinesis Sonn.)

Johnston, Judy C.; Welch, Ronald C.; Hunter, G. L. K.

doi:10.1021/jf60230a021

Cited by 41 publications

(29 citation statements)

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“…Terpenoids were thought to play a key role in imparting characteristic flavor to lychee fruit (Johnston et al, ; Mahattanatawee et al, ; Wu et al, ). Some terpenoids, 15 in 39, decreased gradually (but all could be detected in the final LW) during the fermentation period, another 16 disappeared completely by the end of alcoholic fermentation (12 in PRF) (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Previous research has indicated that the common components in lychee cultivars were cis-rose oxide, trans-rose oxide, 1-octen-3-ol, and geraniol (Wu, Pan, Qu, & Duan, 2009). Cis-rose oxide compounds are related to the "lychee-like" aroma in the fruit, whereas phenethanol compounds are the major portion of volatiles imparting floral character and geraniol for the citrus-fruity aroma (Johnston, Welch, & Hunter, 1980;Ong & Acree, 1998, 1999. Geraniol, citronellol, phenethanol, d-limonene, nonanal, geranial, and linalool are characteristic aroma compounds in the lychee juice (Li, Hao, Zhong, Dang, & Xie, 2009;Yi et al, 2016).…”

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confidence: 99%

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Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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Characteristic aroma substances of cis‐rose oxide imparts the odorant of “lychee‐like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid‐phase microextraction gas chromatography‐mass spectrometry combined with headspace gas chromatography‐ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcohols, 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis‐rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis‐rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation. Practical applications Fruit consumption, among which tropical fruit‐based products have gained huge popularity in the recent years. The main high value‐added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation. Therefore, this study aims at providing more information for product improvement and process development.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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“…Some minor or trace constituents are worth mentioning: the rare two Diels-Alder adducts of myrcene and l-octen3-one, namely 3-(4'-methyl-3' pentenyl)-3-cyclohexenyl-pentylketone and 4-(4'-1nethyl-3'-pentenyl)-3-cyclohexenyl-pentyl-ketone (28); the bicyclic ketones cis-and trans-4,7-dimethyl-bicyclo[3.2.l]oct-3-en-6-one, which are found here for the first time outside the Rutaceae (29); caryophylla-2( 12),6( 13)-dien-5-one and caryophylla-2(12),6-dien-5-one (30); two isomers of caryophylla-l( 12),8( 15)-dien-9-01 (2S,5R,9R and 2S,5R,SS-isomer) (31); trans-thuj-2-en-4-01 (32,33); 3-hydroxy-a-4-dimethyl-styrene (34); the unusual ethers benzyl methyl ether (35) and2-phenylethyl methyl ether (36) and the methyl jasmonates, because of their low-odor thresholds (37).…”

Section: Journal Of Essential Oil Researchmentioning

confidence: 99%

Composition of the Essential Oils ofCedronella canariensis(L.) Webb et Berth, ssp.canariensisand ssp.anisataf.glabraand f.pubescens

Engel

Nahrstedt

Hammerschmidt³

1995

Journal of Essential Oil Research

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“…Previous studies have identified the volatile components in this fruit. Johnston et al (1980) were the first to report on the volatiles of lychee, suggesting the citrus flavor was due to the presence of compounds such as geranial and neral and its floral note was due mainly to 2-phenylethanol. Two other papers, subsequently published, reported headspace and neutral volatiles in this fruit (Toulemonde and Beauverd, 1985;Froehlich and Schreier, 1986).…”

Section: Introductionmentioning

confidence: 99%

Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)

Ong

Acree

1998

J. Agric. Food Chem.

104

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Volatile compounds from lychee (Litchi chinesis Sonn.), a tropical fruit native to China, were extracted using both Freon 113 and ethyl acetate solvents. The odor-active compounds present in the fruit were isolated and characterized using gas chromatography/olfactory (GC/O), chromatography, and mass spectrometry. Authentic standards were used to determine mass spectral, retention index, and odor match. GC/O analysis detected at least 60 odor-active volatiles in the fruit extract. More odor-active volatiles were detected in the ethyl acetate extract than in the nonpolar Freon extract. Among the compounds that had significant odor activity, geraniol, guaiacol, vanillin, 2-acetyl-2-thiazoline, 2-phenylethanol, unknown (58), (Z)-2-nonenal, β-damascenone, 1-octen-3-ol, Furaneol, and linalool were found to be the most odor-active. On the basis of their calculated odor activity values (OAV), isobutyl acetate, guaiacol, cis-rose oxide, 2-acetyl-2-thiazoline, β-damascenone, Furaneol, linalool, (E)-2-nonenal, geraniol, and isovaleric acid were determined to significantly contribute to the aroma of this fruit. GC/O analysis confirmed that 2-phenylethanol was probably responsible for the floral character and that the citrus-fruity aroma is due to the presence of many odor-active terpenes, particularly geraniol. Although cis-rose oxide was only 30% as active in GC/O as the most potent odor, its high OAV indicates its importance to the character of lychee odor. An unknown sesquiterpene-like compound (58), with a lychee-like odor characteristic of the fresh fruit, was identified by GC/O as being a highly odor potent compound. Taken together, the aroma of lychee was determined to be due to the interaction between compounds with floral, nutty, citrus, and fruity aromas. Keywords: Aroma; GC/O; lychee; volatiles

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Volatile constituents of litchi (Litchi chinesis Sonn.)

Cited by 41 publications

References 2 publications

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Composition of the Essential Oils ofCedronella canariensis(L.) Webb et Berth, ssp.canariensisand ssp.anisataf.glabraand f.pubescens

Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)

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