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Lychee (fruit) — Ingredient · Foodgeist
Ingredient
Lychee
fruit
Aroma profile
Derived from this ingredient’s flavor compounds
wax×3
rose×3
waxy×3
citrus×3
floral×3
green×3
grassy×2
fresh×2
Taste profile
Derived from this ingredient's compounds · measured taste classes
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
What science says
compound effect
“cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines.”
citronellol→contributes to→aroma of canned lychees
“cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines.”
2-phenylethanol→contributes to→aroma of canned lychees
“cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines.”
ethyl 2-methylbutyrate→contributes to→aroma of canned lychees
“cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines.”
ethyl isobutyrate→contributes to→aroma of canned lychees
“cis-rose oxide, beta-damascenone, linalool, furaneol, ethyl isobutyrate, geraniol, ethyl 2-methylbutyrate, 2-phenylethanol, furaneol, vanillin, citronellol, and phenethyl acetate. On the basis of OAVs, cis-rose oxide had the highest values among the common odorants in the three products, indicating its importance to the aroma of both lychee fruit and Gewürztraminer wines.”
