Peer-Reviewed Research Database

Litchi — 355 papers

Papers mentioning litchi or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the litchi research comes from

paper count of indexed corpus · via OpenAlex

Centre National de la Recherche Scientifique

Ministry of Agriculture and Rural Affairs

Beijing Technology and Business University

Jiangnan University

Chinese Academy of Sciences

Huazhong Agricultural University

Chinese Academy of Agricultural Sciences

Rutgers, The State University of New Jersey

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2023 Food chemistry aroma analysis

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →

PMID: 37302308 DOI: 10.1016/j.foodchem.2023.136521

2021 Food chemistry gc ms

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.

The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes... Read full abstract on PubMed →

PMID: 33127226 DOI: 10.1016/j.foodchem.2020.128124

2010 Applied microbiology and biotechnology aroma analysis

Catabolism of citronellol and related acyclic terpenoids in pseudomonads.

Terpenes are a huge group of natural compounds characterised by their predominantly pleasant smell. They are built up by isoprene units in cyclic or acyclic form and can be functio... Read full abstract on PubMed →

PMID: 20490788 DOI: 10.1007/s00253-010-2644-x

2004 Journal of agricultural and food chemistry sensory panel

Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A... Read full abstract on PubMed →

PMID: 15612775 DOI: 10.1021/jf049178l

2003 Journal of agricultural and food chemistry aroma analysis

Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.

The primary flavor compound in potato, methional, is synthesized from methionine by the Strecker degradation reaction. A major problem associated with potato processing is the loss... Read full abstract on PubMed →

PMID: 12952421 DOI: 10.1021/jf030148c

2000 Journal of agricultural and food chemistry threshold study

Clues about the role of methional as character impact odorant of some oxidized wines.

A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extrac... Read full abstract on PubMed →

PMID: 10995348 DOI: 10.1021/jf991177j

2023 Food chemistry: X gc ms

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes.

The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods o... Read full abstract on PubMed →

PMID: 37954144 DOI: 10.1016/j.fochx.2023.100978 Full text on PMC

2019 Scientific reports gc ms

Volatile scents of influenza A and S. pyogenes (co-)infected cells.

Influenza A is a serious pathogen itself, but often leads to dangerous co-infections in combination with bacterial species such as Streptococcus pyogenes. In comparison to classica... Read full abstract on PubMed →

PMID: 31827195 DOI: 10.1038/s41598-019-55334-0 Full text on PMC

2026 Food chemistry gc ms

Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae.

Fermentation affects ginseng wine flavors. In this study, the kinetic profiles of volatile and non-volatile flavor compounds generated during the fermentation of ginseng wine were... Read full abstract on PubMed →

PMID: 41950702 DOI: 10.1016/j.foodchem.2026.149148

2025 Food chemistry gc ms

Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries.

To clarify the aromatic compounds of sea buckthorn and their formation pathways, the key aroma compounds in Hippophae rhamnoides subsp. sinensis were determined first. There were 2... Read full abstract on PubMed →

PMID: 39986073 DOI: 10.1016/j.foodchem.2025.143430

2024 Plant physiology aroma analysis

Volatile content and genetic variation of citron in Tibet and Yunnan.

Citron (Citrus medica) is a representative aromatic species of the Citrus genus in the Rutaceae family. To determine the volatile profiles and genetic variation of citron, we colle... Read full abstract on PubMed →

PMID: 39656821 DOI: 10.1093/plphys/kiae634

2023 Molecules (Basel, Switzerland) other

Phytochemicals, Bioactive Properties and Commercial Potential of Calamondin (Citrofortunella microcarpa) Fruits: A Review.

The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing of a mandarin orange with a kumquat. It is a small, round-shaped fruit with thin, s... Read full abstract on PubMed →

PMID: 37110643 DOI: 10.3390/molecules28083401 Full text on PMC

2023 Pest management science other

Olfactory behavioral responses of two Drosophila species and their pupal parasitoid to volatiles from bananas.

BACKGROUND: Behavior-based manipulation is an essential part of Drosophila integrated pest management (IPM). Effective compounds are useful for improving the efficiency of baits an... Read full abstract on PubMed →

PMID: 37357260 DOI: 10.1002/ps.7628

2022 Food chemistry aeda

Nanodelivery systems for d-limonene; techniques and applications.

The d-limonene (DL), a bioactive ingredient in citrus peels, is a monoterpene, volatile, and aromatic flavor which has antioxidant, anti-inflammatory, and anti-cancer properties an... Read full abstract on PubMed →

PMID: 35413770 DOI: 10.1016/j.foodchem.2022.132479

2022 Antioxidants (Basel, Switzerland) other

Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications.

Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be a... Read full abstract on PubMed →

PMID: 36670900 DOI: 10.3390/antiox12010038 Full text on PMC

2021 Journal of food biochemistry other

D-limonene: A multifunctional compound with potent therapeutic effects.

D-limonene or 4-isopropenyl-1-methylcyclohexene (C10 H16 ) is a monocyclic monoterpene abundant in citrus plants like lemon, orange, and grape. The application of D-limonene in the... Read full abstract on PubMed →

PMID: 33289132 DOI: 10.1111/jfbc.13566

2015 Toxicology reports other

Histopathological and biochemical assessment of d-limonene-induced liver injury in rats.

The aim of the present work was to develop a biochemical, histologic and immunohistochemical study about the potential hepatotoxic effect of d-limonene - a component of volatile oi... Read full abstract on PubMed →

PMID: 28962384 DOI: 10.1016/j.toxrep.2015.01.001 Full text on PMC

2013 Journal of toxicology and environmental health. Part B, Critical reviews other

Safety evaluation and risk assessment of d-Limonene.

d-Limonene, a major constituent of citrus oils, is a monoterpene widely used as a flavor/fragrance additive in cosmetics, foods, and industrial solvents as it possesses a pleasant... Read full abstract on PubMed →

PMID: 23573938 DOI: 10.1080/10937404.2013.769418

2007 Alternative medicine review : a journal of clinical therapeutic other

D-Limonene: safety and clinical applications.

D-limonene is one of the most common terpenes in nature. It is a major constituent in several citrus oils (orange, lemon, mandarin, lime, and grapefruit). D-limonene is listed in t... Read full abstract on PubMed →

PMID: 18072821

2023 Journal of agricultural and food chemistry other

High-Yield Biosynthesis of trans-Nerolidol from Sugar and Glycerol.

Isoprenoids, or terpenoids, have wide applications in food, feed, pharmaceutical, and cosmetic industries. Nerolidol, an acyclic C15 isoprenoid, is widely used in cosmetics, food,... Read full abstract on PubMed →

PMID: 37148252 DOI: 10.1021/acs.jafc.3c01161

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.