Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.)

Authors

S. Feng
M. Huang
J.H. Crane
Y. Wang

Abstract

Volatile compounds in ‘Sweetheart’ lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in ‘Sweetheart’ lychee was achieved using aroma extract dilution analysis (AEDA). Thirty-one key aroma-active odorants were identified in the flavor dilution (FD) factor range of 2–1024. Methional (cooked potato) and geraniol (sweet, floral) exhibited the highest FD factors of 1024 and 512, respectively, these were followed by furaneol (sweet, caramel), nerol (floral, sweet), dimethyl trisulfide (DMTS) (preserved vegetable, sulfury), linalool (floral), (E,Z)-2,6 nonadienal (cucumber) and nerolidol (metalic, sesame oil). Furthermore, the flavor profile of ‘Sweetheart’ lychee was described by sensory analysis. Floral, tropical fruit, peach/apricot and honey were scored with relatively high scores for each aroma attribute. The sweetness rating was the highest score among all the attributes. © 2017

Abstract Image

ScienceDirect Link

10.1016/j.jfda.2017.07.013

Recommended Citation

Feng, S.; Huang, M.; Crane, J.H.; and Wang, Y. (2018) "Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.)," Journal of Food and Drug Analysis: Vol. 26 : Iss. 2 , Article 47.
Available at: https://doi.org/10.1016/j.jfda.2017.07.013

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This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Fulltext URL

https://www.sciencedirect.com/science/article/pii/S1021949817301503/pdfft?md5=5f731200ba6fc391cf50849c3edf1698&pid=1-s2.0-S1021949817301503-main.pdf