Tropical fruit aroma profiles have not been extensively explored. The aroma profile of lychees has not been fully explored, and this paper seeks to identify the aroma characteristics of ‘Sweetheart’ lychee (Litchi chinensis Sonn.). Lychee originatedin the tropical regions of south China and is typically recognized by its’ tough, red skin and the sweet, floral flavor of the white flesh. By utilizing gas chromatography-olfactometry/mass spectrometry (GC-O/MS), solvent assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA), researchers identified the key aroma-active compounds. Thirty-one significant aroma components were recognized, including nerolidol (metallic, sesame oil) and homofuraneol (floral, caramel), which were identified as aroma-active in lychee for the first time. The flavor dilution (FD) factor ranged from 2 to 1024, with methional (cooked potato) and geraniol (sweet, floral) showing the highest values, but also included furaneol, nerol, dimethyl trisulfide (DMTS), linalool, (E, Z)-2,6-nonadienal, and nerolidol. Researchers also conducted a sensory analysis, where participants identified the various flavor attributes of lychee. Attributes included floral, tropical fruit, peach/apricot, and honey as the mostintense and characteristic aromas of ‘Sweetheart’ lychee. This is the first study to distinguish odor-active compounds from volatile compounds in ‘Sweetheart’ lychee, which could be helpful for cultivating a more desirable lychee variety or improving the sensory characteristics of lychee flavored products.
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