- Latin name
- Malus domestica
- Family
- Rose family (Rosaceae)
- Origin
- the scent is created in the laboratory
- Parts used
- no material is obtained from the fruit
- Raw materials
- fruity-green esters
- Extraction
- synthesis
- Olfactory group
- fruity (fresh)
- Position in the pyramid
- top note
- Synthetic substitutes
- hexyl acetate, Manzanate, cis-3-hexenol
Green apple is a separate, fresh version of the apple note: not a sweet red apple but a sour, crunchy, just-picked one. Its scent is created with fruity esters plus green molecules.
How it smells: sour, juicy and crisp, with the cool green freshness of the peel and a faintly floral shade. Green apple sounds lively, youthful and very clean.
In the early 2000s green apple became a symbol of young, light fragrances, and today it often appears in fresh unisex compositions, adding a juicy tartness to the opening.
What it pairs with: with bergamot and grapefruit — fresh summer compositions, with mint and basil — herbal freshness, with flowers — light spring bouquets, with musk — clean skin scents, with woods — fresh masculine ones.
Good to know: one of the best-known green varieties, Granny Smith, appeared in nineteenth-century Australia from a chance seedling in the garden of Maria Ann Smith.
