Study on extraction and analyzing of aroma compounds in seven cultivars of litchi fruits

The aroma compounds of seven cultivars of litchi were analyzed by SDE/GC-MS methods to examine the types of aroma compounds and the difference in quantities among seven cultivars of litchi. Alcohols, alkenes, esters and aldehydes were the major aroma compositions of litchi. 106 aroma chemical components were identified in seven cultivars: 25 compounds in Guiwei; 25 in Heiye; 24 in Nuomici; 31 in Feizixiao; 23 in Yuhebao; 34 in Huaizhi and 23 in Gualvrespectively. Linalool, limonene were identified in all seven cultivars. The number of types of unique aroma components in seven cultivars were 11,4,1,6,10,9,14 respectively. The study showed that the types of aroma components and their quantities differ greatly according to the cultivars of litchi.