Cook with Lichee
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About
The lychee (Litchi chinensis) (Chinese: ??; pinyin: lì zh?) is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to the Guangdong and Fujian provinces of China, and now cultivated in many parts of the world. The fresh fruit has a "delicate, whitish pulp" with a floral smell and a fragrant, sweet flavor. Since this perfume-like flavor is lost in the process of canning, the fruit is usually eaten fresh.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×56
1×17
2×13
3×4
minty×3
woody×3
4×2
mint×2
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(22α)-hydroxy-sitosterol(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-maackiain(+)-7-iso-jasmonate(-)-medicarpin-3-o-glucoside(22α)-hydroxy-isofucosterol(22r,23r)-22,23-dihydroxy-campest-4-en-3-one(+)-1(10),4-cadinadiene(-)-matairesinol(2-trans-6-trans)-farnesoate(22s,24r)-22-hydroxy-5α-ergostan-3-one
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
FooDB
License
CC-BY-NC
Source page
Imported
4/17/2026, 3:59:26 PM
Verification
Multi-layer verified