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Dimocarpus longan Lour.) - Sapindaceae - longan, **Longan**

"The fruit hangs in drooping clusters that are circular and about 1 in (2.5 cm) wide. The peel is tan, thin, and leathery with tiny hairs. The flesh is translucent, and the seed is large and black with a circular white spot at the base. This gives the illusion of an eye. The flesh has a musky, sweet taste, which can be compared to the flavor of lychee fruit... The taste is different from lychees; while longan have a drier sweetness similar to dates, lychees are often messily juicy with a more tropical, grape-like sour sweetness." [[https://en.wikipedia.org/wiki/Longan|wikipedia]]

"Esters (68.4%) and terpenoids (27.1%) were quantitatively the most significant among longan volatiles, and ethyl acetate (66.2%) and [[http://www.thegoodscentscompany.com/data/rw1017311.html|E-β-ocimene]] (26.7%) were clearly dominant." \\
[Wong, K. C., et al. "Volatile Constituents from the Fruits of Four Edible Sapindaceae: Rambutan ([[nephelium_lappaceum_l|Nephelium lappaceum L.]]), Pulasan (N. ramboutan‐ake (Labill.) Leenh.), Longan (Dimocarpus longan Lour.), and Mata Kucing (D. longan ssp. malesianus Leenh.)." Flavour and fragrance journal 11.4 (1996): 223-229]

"Terpenes  were  found  to  be  prominent  compounds  in  both  fresh  and  dried  longan.  The  highest  normalized  amount  (peak  area)  of  volatile  compounds  in  fresh  and  dried  longan  was β-ocimene  which  presented  in  cis-  and  trans-  form.  Zhang  and  Li  (2007) reported that ethyl acetate,  β-ocimene  and  allo-ocimene  were  typical  aroma  of  fresh  longan.  Three  of  the  identified  constituents  (ethanol,  ethyl  acetate  and  cis-ocimene)  have  also  found  by  Susawaengsup et  al.  (2005),  using  HS-SPME-GC-MS  for  analysis  the  volatile  components  of  five fresh longan cultivars (Biew Kiew, Chompoo, Edor, E-haew and Kahlok)... Ethyl acetate  has aromatic note as fruity (Guillot et al., 2006; Chen et al., 2006) that was the major detectable volatile product of the ripe fruit (Robertson et al., 1995). In dried longan, more volatile compounds were detected compared to the fresh fruit... Many volatile compounds were produced during drying especially aldehyde, acid, ester and alcohol for instances 3-methyl  butanal; octanoic acid, ethyl ester; phenylethyl alcohol and 1-octen-3-ol ..." \\
[Lapsongphol, Saranya, et al. "Effect of drying temperature on changes in volatile compounds of longan (Dimocarpus longan Lour.) fruit." Book of abstracts of the conference on International Agricultural Research for Development, Tropentag, Witzenhausen, Germany. 2007]

The SPME headspace volatiles of fresh puree of four longan cultivars were collected using a DVB-CAR-PDMS fiber and analyzed with GC-MS. Main volatile components were (µg/L): Ethanol (33-85), ethyl acetate (80-121), ethyl butyrate (2-32), ethyl crotonate (157-760), methyl 2-hexenoate (0-760), myrcene (5-11), 1-octen-3-ol (0.6-5), ethyl hexanoate (713-6177), E-β-ocimene (188585-243581), γ-terpinene (9-26), linaool (0-1229), (E,E)-2,6-dimethyl-1,3,5,7-octatetraene (cosmene; 0-5420), allo-ocimene (32-75), ethyl benzoate (80-227), methyl salicylate (0-535), ethyl octanoate (167-3116), α-farnesene (102-749), ethyl tetradecanoate (0-69) and ethyl hexadecanoate (13-56). \\
[Zhang, Yi, et al. "Headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of the volatile components of longan (Dimocarpus longan Lour.)." European Food Research and Technology 229.3 (2009): 457-465]

{{:dimocarpus_longan.jpg?600}} \\
Trans. Roy. Hort. Soc. London vol.2, t.28 (1822) [[http://www.plantillustrations.org/species.php?id_species=343000|plantillustrations.org]]

{{:longanfruits.jpg}} \\
Dimocarpus longan fruits at Chow Kit market, Kuala Lumpur, Malaysia [[https://fr.wikipedia.org/wiki/Longane#/media/Fichier:Longans_-_grappes.JPG|wikimedia]] [[https://creativecommons.org/publicdomain/zero/1.0/deed.de|PD]]