the library

Lychee

Fruit & berry· tropical fruit

15 of 77 compounds on file carry a paper the library can cite.

• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  flavour dilution factor 32 in the aroma extract dilution analysis of Sweetheart lychee aril. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'Linalool', FD factor column)Measurement only — the source text is licensed facts-only.
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  one of four volatiles the paper identifies, from profiling the arils of 24 litchi cultivars, as the key determinants of fresh-aroma variation in litchi fruit; present in 13 cultivars and absent or at extremely low levels in the other 11. The paper gives its odour, citing refs 35-38, as a herbaceous green aroma — Liu Zhuoyi et al. 2026, Horticulture Research (Results, 'Four key C6 and C9 volatiles define the fresh aroma of litchi arils'; Discussion)
• methionalaromasulfur compoundreads as cooked potato (PubChem)Measured in 9 of 338 ingredients.cite

  flavour dilution factor 1024 in the aroma extract dilution analysis of Sweetheart lychee aril — the highest of the thirty-one key odorants the study found, and twice the next; the paper reports the whole set across a flavour dilution range of 2 to 1024. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'Methional', FD factor column)Measurement only — the source text is licensed facts-only.
• dimethylhydroxy furanonearomareads as caramel flavor (PubChem)Measured in 7 of 338 ingredients.cite

  flavour dilution factor 128 in the aroma extract dilution analysis of Sweetheart lychee aril — the largest of the caramel-type Maillard odorants in the fruit. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'Furaneol', FD factor column)Measurement only — the source text is licensed facts-only.
• dimethyl trisulfidearomasulfur compoundMeasured in 12 of 338 ingredients.cite

  flavour dilution factor 32 in the aroma extract dilution analysis of Sweetheart lychee aril — the paper spells it out as dimethyl trisulfide in its abstract and abbreviates it DMTS in the table; one of only two sulfur odorants in the top of the ranking. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'DMTS', FD factor column)Measurement only — the source text is licensed facts-only.
• rose oxidearomaterpenoidMeasured in 3 of 338 ingredients.cite

  flavour dilution factor 8 in the aroma extract dilution analysis of Sweetheart lychee aril — the compound most directly responsible for a lychee-rose association, and present at a modest dilution factor rather than a dominant one. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row '(Z)-Rose oxide', FD factor column)Measurement only — the source text is licensed facts-only.
• myrcenearomaterpenoidreads as pleasant (PubChem)Measured in 68 of 338 ingredients.cite

  flavour dilution factor 16 in the aroma extract dilution analysis of Sweetheart lychee aril. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'Myrcene', FD factor column)Measurement only — the source text is licensed facts-only.
• alpha-bergamotenearomaterpenoidMeasured in 8 of 338 ingredients.cite

  measured in the aril of four litchi cultivars at 70, 77 and 84 days after pollination; content increased progressively across the three developmental stages in all four cultivars and differed significantly between them. Quantified in µg/kg fresh weight against an internal standard — Wang et al. 2025, Fundamental Research (Results 3.1, 'The content of α-bergamotene varies among litchi cultivars')
• geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite

  flavour dilution factor 512 in the aroma extract dilution analysis of Sweetheart lychee aril — second only to methional, and the largest of the rose terpenes that give this fruit its reputation. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'Geraniol', FD factor column)Measurement only — the source text is licensed facts-only.
• (E,Z)-2,6-nonadienalaromaaldehydeMeasured in 8 of 338 ingredients.cite

  flavour dilution factor 32 in the aroma extract dilution analysis of Sweetheart lychee aril — the cucumber-family C9 aldehyde, which corroborates the green-melon layer the two cultivar-survey papers found in the aril by a completely different method. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row '(E,Z)-2,6-Nonadienal', FD factor column)Measurement only — the source text is licensed facts-only.
• nerolaromaalcoholreads as sweet rose (PubChem)Measured in 13 of 338 ingredients.cite

  flavour dilution factor 64 in the aroma extract dilution analysis of Sweetheart lychee aril — the geometric isomer of geraniol, at an eighth of its dilution factor. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'Nerol', FD factor column)Measurement only — the source text is licensed facts-only.
• (E)-6-nonenalaromaaldehydeMeasured in 2 of 338 ingredients.cite

  one of the same four key aril volatiles; grouped with trans,cis-2,6-nonadien-1-ol as imparting cucumber/melon-like green notes (refs 35-38). Odour activity values were calculated for all four — Liu Zhuoyi et al. 2026, Horticulture Research (Results, 'Four key C6 and C9 volatiles define the fresh aroma of litchi arils'; Discussion)
• nerolidolaromaalcoholMeasured in 14 of 338 ingredients.cite

  flavour dilution factor 32 in the aroma extract dilution analysis of Sweetheart lychee aril. No concentration is published for it. — Feng et al. 2017, Journal of Food and Drug Analysis (Table 1 (Key aroma-active compounds identified in Sweetheart lychee), row 'Nerolidol', FD factor column)Measurement only — the source text is licensed facts-only.
• trans-2-hexenolaromaalcoholMeasured in 17 of 338 ingredients.cite

  one of the same four key aril volatiles; the paper's odour note for it, citing refs 35-38, is 'fruity-green nuances' — Liu Zhuoyi et al. 2026, Horticulture Research (Results, 'Four key C6 and C9 volatiles define the fresh aroma of litchi arils'; Discussion)
• trans,cis-2,6-Nonadien-1-olaromaalcoholMeasured in 1 of 338 ingredients.cite

  one of the same four key aril volatiles, and the first named in the paper's conclusion; cucumber/melon-like green note (refs 35-38). All four accumulate progressively during fruit maturation — Liu Zhuoyi et al. 2026, Horticulture Research (Results, 'Four key C6 and C9 volatiles define the fresh aroma of litchi arils'; Discussion)