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--- litchi_chinensis_sonn [2021/01/12 15:03] – andreas
+++ litchi_chinensis_sonn [2022/11/26 10:19] (aktuell) – andreas
@@ Zeile 14: / Zeile 14: @@
 "Free and glycosidically-bound volatile compounds were isolated and separated from fresh clear lychee juice ... In the free fraction (2907 mg/kg), the major volatile compounds found were acetoin (30.1%), geraniol (15.6%), 3-methyl-2-buten-1-ol (15.3%), octanoic acid (7.28%), 2-phenylethanol (4.91%), cis-ocimene (4.32%), and butyric acid (3.40%). In the bound fraction (1576 mg/kg), the latent major volatile compounds found were geraniol (73.7%) and geranial (7.95%). In aroma evaluation, the free volatile fraction showed a fresh-fruity, lychee-like aroma whereas the bound fraction was odourless. The characteristic lychee-like aroma was noted in the bound fraction after enzymatic hydrolysis. On combination of the free and hydrolysed bound fractions, a strongly fruity, lychee-like aroma was perceived." \\
 [Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)., Chyau, C.C., Ko, P.T., Chang, C.H., Mau, J.L., Food Chemistry, 80(3), 2003, 387-392]
+odor volatiles were common to all of the three cultivars Mauritius, Brewster, and Hak Ip: Acetaldehyde, ethanol, ethyl-3-methylbutanoate, diethyl disulfide, 2-methyl thiazole, 1-octen-3-one, cis-rose oxide, hexanol, dimethyl trisulfide, α-thujone, methional, 2-ethyl hexanol, citronellal, (E)-2-nonenal, linalool, octanol, (E,Z)-2,6-nonadienal, menthol, 2-acetyl-2-thiazoline, (E,E)-2,4-nonadienal, β-damascenone, 2-phenylethanol, β-ionone, and 4-vinyl-guaiacol. \\
+[Mahattanatawee, Kanjana, et al. "Comparison of three lychee cultivar odor profiles using gas chromatography- olfactometry and gas chromatography-sulfur detection." Journal of Agricultural and Food Chemistry 55.5 (2007): 1939-1944]
 "Volatile components of nine litchi cultivars (10 samples) with high commercial value from Southern China were investigated by means of gas chromatography−mass spectrometry combined with headspace solid phase microextraction. A total of 96 volatiles were detected, of which 43 were identified. Seventeen common volatiles in all the samples included linalool, cis-rose oxide, α-terpineol, β-citronellol, geraniol, p-cymene, ethanol, 3-methyl-3-buten-1-ol, 3-methyl-2-buten-1-ol, 1-hexanol, (E)-2-hexen-1-ol, 2-ethyl-1-hexanol, 1-octen-3-ol, 1-octanol, ethyl acetate, p,α-dimethylstyrene and 3-tert-butyl-4-hydroxyanisole. Although the volatile composition and concentration varied between these cultivars, the components with the highest OAVs in most cultivars were still cis-rose oxide, trans-rose oxide, 1-octen-3-ol, and geraniol." \\
 [Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China., Wu, Y., Pan, Q., Qu, W., Duan, C., Journal of agricultural and food chemistry, 57(20), 2009, 9676-9681]
-odor volatiles were common to all of the three cultivars Mauritius, Brewster, and Hak Ip: Acetaldehyde, ethanol, ethyl-3-methylbutanoate, diethyl disulfide, 2-methyl thiazole, 1-octen-3-one, cis-rose oxide, hexanol, dimethyl trisulfide, α-thujone, methional, 2-ethyl hexanol, citronellal, (E)-2-nonenal, linalool, octanol, (E,Z)-2,6-nonadienal, menthol, 2-acetyl-2-thiazoline, (E,E)-2,4-nonadienal, β-damascenone, 2-phenylethanol, β-ionone, and 4-vinyl-guaiacol. \\
+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. \\
-[Mahattanatawee, Kanjana, et al. "Comparison of three lychee cultivar odor profiles using gas chromatography- olfactometry and gas chromatography-sulfur detection." Journal of Agricultural and Food Chemistry 55.5 (2007): 1939-1944]
+[Feng, Shi, et al. "Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.)." journal of food and drug analysis 26.2 (2018): 497-503]
 {{:litsea_chinensis.jpg?600}} \\
 Kirtikar, K.R., Basu, B.D., Indian medicinal plants, Plates, vol.2 t.265 (1918) \\
 [[http://plantgenera.org/species.php?id_species=611834]]
+{{:litchi_chinensis_fruits.jpg}} \\
+Lychees (Litchi chinensis), picture taken at Saint-Benoît/Réunion island (2006) \\
+Author: B.navez [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]    [[https://commons.wikimedia.org/wiki/File:Litchi_chinensis_fruits.JPG|Wikimedia Commons]]