Aroma Volatiles in Litchi Fruit: A Mini-Review

Aroma is considered a fundamental component of fruit flavor. Variations in the composition and content volatile organic compounds (VOCs) contribute to noticeable differences aromas. Litchi delicious tropical subtropical fruit, large number germplasm resources with unique aromas have emerged during past 2000 years cultivation. In this review, our aim collect, compare, integrate, summarize available literature on profiles VOCs 25 litchi cultivars. We showed that total 556 were reported from aroma mainly determined monoterpenoids alcohols, including linalool, geraniol, limonene, terpinolene, ?-citronellol, p-cymene, nerol, ?-terpineol, cis-rose oxide, ?-myrcene, 4-terpineol, citral, neral (cis-citral), which might rose-like or citrus-like fruit. Moreover, sulfur-containing (VSCs) possibly impart special flavor This review would be valuable resource for researchers aiming improve quality by elucidating possible mechanisms underlying VOC biosynthesis their metabolism