Similarities in the Aroma Chemistry of Gewürztraminer Variety Wines and Lychee (Litchi chinesis Sonn.) Fruit

• Published in: Journal of agricultural and food chemistry Vol. 47; no. 2; pp. 665 - 670
• Main Authors: Ong, Peter K. C, Acree, Terry E
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.02.1999
• Subjects: Biological and medical sciences; canned fruit; chemical analysis; Fermented food industries; flavor compounds; Food industries; fresh products; Fruit - chemistry; fruits; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Litchi chinensis; Odorants - analysis; rapid methods; Smell; varieties; Vitis vinifera; Wine - analysis; wines; Wines and vinegars; Litchi; Fruit; White wine; Alsace wine; Homology; Chemical composition; Volatile organic compound; Aroma

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 calculat...