Fresh aroma is one of the qualities that makes litchi immediately recognizable, yet the chemistry and genetics behind this sensory trait have remained unclear. A new study has identified four volatile organic compounds (VOCs)--trans,cis-2,6-nonadien-1-ol, 1-hexanol, (E)-6-nonenal, and (E)-2-hexen-1-ol--as key markers that distinguish stronger fresh-aroma litchi cultivars from lighter-aroma ones. The work further reveals that LcLOX7, a lipoxygenase (LOX) gene involved in fatty acid-derived aroma