White fruit, also known as ginkgo biloba fruit, its odor is the role of volatile fatty acids. Ginkgo is a "gymnosperm", it does not form a fruit, there is no pericarp on the outside of the seed, but directly exposed to the air. What we call ginkgo fruit is actually ginkgo seeds.

The seeds of ginkgo can be divided into two parts: the seed coat and the seed kernel. The seed coat is divided into three layers from the outside in: the outermost layer is the yellow fleshy outer seed coat; the center is the white hard middle seed coat (white fruit shell); and inside is a very thin layer of red inner seed coat, which is wrapped around the outside of the seed kernel (white fruit). Within these three layers, the outer testa contains a variety of volatile substances, mainly butyric and capric acids, two low-grade fatty acids. It is these that give the mature seeds of ginkgo a foul odor. This is normal, and the odor indicates that the fruit is ripe, just as a ripe orange gives off a scent.

Too many ginkgo nuts can be poisonous.

The most abundant toxin contained in the white fruit is albacore acid and a variety of other ginkgo biloba phenolic acids, collectively known as ginkgolic acid. These components are sensitizing, cytotoxic and immunotoxic.

At the same time, experiments have proved that the flesh of the white fruit also contains traces (chemical term, refers to a very small amount) of cyanide, the core of the white fruit of the cyanide content is much higher than the flesh, and the white fruit contains similar alkaloids in the toxins, synergistic effect with cyanide, can aggravate the toxicity of more food can lead to poisoning, or even death. Therefore, as food or medicine must be removed from the core, fried or cooked through, and pay attention to the amount should be less.