Fruits

3 July 2023
نواف بن سعد

the fruit

The fruit is among the raw materials used in the perfume industry. Some fruits can be used in their natural form, while others need to be processed in a different way through synthesis, as it is impossible to extract their oil naturally.



Definition of fruit leaves

Fruits bring a lot of freshness to the perfume and the aroma of the fruit has a wonderful flavour. The notes of the fruit are varied, many types of fruits are used (red fruit, yellow fruit, watery fruit, exotic fruit, etc.).


Traditionally, fruity notes are mostly combined in women's perfumes but nowadays masculine fragrances contain more and more fruity scents, including apple, pineapple, melon and cantaloupe.


Fruit has the peculiarity of being able to associate with all other aromatic families in perfumes (citrus, chypre, oriental, etc.), moreover fruity perfumes are very popular in perfumery today, because their scents are "non-violent".


In perfumes, fruity notes can be coordinated in several ways:

  • Refreshing, gentle or unsweetened, to blend with fresh citrus or floral notes, for example.
  • To highlight the sweet character, for example, to make the industrial caramel component more fragrant.

Thus, depending on its coordination in the fragrance, the fruity notes can bring out refinement and delicacy, or reveal to us the youthful side of it to some extent.


There are mainly fruity notes in the heart of the perfume (the ingredients that develop over several hours, which make up the most distinctive aroma of the perfume), in addition to the watery fruits with a sweet character will work directly from the top notes, which are more volatile, and are felt immediately after spraying the perfume. .


Note: Fruits should not be confused with citrus fruits, which are obtained from citrus fruits.


Fruits in the apothecary's library

You should know that there are very few natural fruit scents in the perfume industry. Fortunately, it is nice to discover industrial fruity notes for perfume makers to increase their possibilities in making fruity perfumes without finding out if these ingredients are synthetic or not.

Recently, natural raw materials have enriched the apothecary's library, and that natural ingredients, such as pear, apple ester or natural berries, are expensive.

Remember that 1,000 raw materials, natural and synthetic, are chosen by the perfumer, from among the more than 5,000 ingredients available in the library.


Fruit species in the perfume industry

All fruits used in perfumery can be grouped into several subfamilies.


Red berries

  • raspberry
  • strawberry (C-16)
  • Cherry (created by mimicking something between a strawberry and an almond)
  • Wild strawberry (made with C16 and orange blossom)
  • Black currant bud (used natural), as well as blueberries and blackberries


Yellow fruits

  • Creamy Peach (C14)
  • plum (created with the "ingredient base" prunol or prunella)
  • Apricot (used in the composition or with osmanthus, a flower that gives the apricot scent and a leathery component)


Exotic fruits

  • Coconut (C16), it can be used normally
  • mango, pineapple (normal allele isolates demonstrate pineapple)
  • Bananas (natural amyl isolates are found to illustrate bananas)
  • Passion fruit (which can be used naturally)


Watery fruits

  • melon
  • watermelon


Sweet fruits

  • Pears and apples (both naturally available)
  • Lychee (based on ingredients around rose and dimethyl sulfide molecule)
  • kiwi


Other fruits

Fig (mix of green ingredients: green leaves, coconut and woody blend)

Some raw materials other than fruit can give fruit aspects. These are, for example, tagetes (herbaceous plant with orange or yellow flowers that have a taste close to fruit), davana (aromatic herb from southern India), osmanthus (small shrub with white flowers) with notes of apricot, resin and balsam fir (woody note with light fruit, From the wood of the balsam fir, a coniferous tree from Canada).


fruits and other industrial particles

The following are some of the industrial products currently used in the perfume industry that allow reproducing the scents of certain fruits:

  • Allyl amyl glycolate, allyl caproate : to produce a pineapple scent
  • Ethyl acetate: for a banana note
  • ferdox. Verdox; ethyl acetylacetate: to produce apple aroma.
  • Berry base: for red fruits and mangoes
  • Citroasis and blackcurrant base: for the blackcurrant component
  • Velvetone: for a fruity musky scent