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Litchi chinensis Sonn. - syn.Nephelium litchi Cambess. - Sapindaceae
荔枝 lìzhī (chin.), leechee , lychee, Litchi
Evergreen tree, up to 10m tall, native to tropical Southeast Asia, cultivated as fruit plant; bark grayish black; branches brownish red; leaves with petiole 1up to 25cm long, leaflets 2-4 pairs, adaxially deep green and shiny, lanceolate or ovate-lanceolate; inflorescences terminal, large, many branched, calyx golden tomentose; fruit dark red to fresh red when mature, globose to subglobose, 2-3.5cm; seeds covered by fleshy arillode.
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200013205
„GC/O analysis of canned lychees indicated that cis-rose oxide, linalool, ethyl isohexanoate, geraniol, furaneol, vanillin, (E)-2-nonenal, β-damascenone, isovaleric acid, and (E)-furan linalool oxide were the most odor potent compounds detected in the fruit extracts. However, on the basis of calculated odor activity values (OAVs), cis-rose oxide, β-damascenone, linalool, furaneol, ethyl isobutyrate, (E)-2-nonenal, ethyl isohexanoate, geraniol, and δ-decalactone were determined to be the main contributors of canned lychee aroma. When these results were compared with GC/O results of fresh lychees and Gewürztraminer wine, 12 common odor-active volatile compounds were found in all three products.“
[Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis Sonn.) fruit. Ong, P. K., Acree, T. E., Journal of agricultural and food chemistry, Vol.47(2), 1999, 665-670]
„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]
Kirtikar, K.R., Basu, B.D., Indian medicinal plants, Plates, vol.2 t.265 (1918)
http://plantgenera.org/species.php?id_species=611834