Title: Study On The Volatile Components Extracted From Litchi Fruit (Litchi Chinensis) Of Viet Nam
Authors: Vuong Thi Huyen Trang, Tran Khanh Linh
Volume: 9
Issue: 4
Pages: 249-254
Publication Date: 2025/04/28
Abstract:
Litchi fruit (Litchi chinensis) grown in Thanh Ha (Hai Duong, Viet Nam) was subjected in this study. The odor concentrates isolated from the edible parts (juice and pulp) of this fruit were obtained by solvent extracted before being subjected to chromatography in a column packed with Porapak Q resin (Supelco, 50/80 mesh). The odor components were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Besides, the volatile composition of the peel and the seed of this litchi fruit were also investigated. The results showed that hexadecanoic acid methyl ester (23.80 %), acetoin (19.19 %), 2-butoxy-ethanol (4.35 %); 9,12,15-octadecatrienoic acid methyl ester (4.46 %), benzenethanol (4.23 %) and linalool (2.25 %) were the major compounds in the concentrate isolated from the juice. However, hexadecanoic acid methyl ester and 9,12,15-octadecatrienoic acid methyl ester were the major components of the concentrate obtained from the pulp of this fruit. Moreover, the predominant volatile constituents of the aroma concentrate isolated from the litchi seed were ?-caryophyllene (15.84 %), (E)-anethole (10.04 %), germacrene-B (7.05 %) ?-humulene (7.54 %), and ?-copaene (4.33 %). Meanwhile, terpenes and terpene derivatives such as ?-caryophyllene, ?-bisabolene, ?-cubebene, copaene, ?-humulene were found as the major volatile constituents of the essential oil and the aroma concentrate from the peel of the litchi from Thanh Ha province.