- 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 accords
- Extraction
- synthesis
- Olfactory group
- fruity
- Position in the pyramid
- top note
- Synthetic substitutes
- damascones, fruity esters, maltol
Red apple in perfumery means ripe sweet varieties with thin rosy skin. Unlike the sour green apple, this note is about sweetness, juiciness and autumnal warmth, and it is recreated with a fruity accord.
How it smells: sweet, juicy and soft: ripe flesh, a light honeyed and floral shade, a faintly jammy and caramel nuance. Red apple sounds warm, cosy and a little festive.
Red apple gets its depth from damascones — molecules that smell of baked apples, dried fruit and rose. They are what distinguish it from fresh green apple, where sharp fruity esters lead.
What it pairs with: with cinnamon and vanilla — “apple pie”, with rose — juicy florals, with caramel — a “toffee apple”, with rum and cognac — autumn evening compositions, with woods — warm autumnal fragrances.
Good to know: more than seven thousand apple varieties are grown in the world, and their aromas differ as much as their flavours — from fresh and grassy to honeyed and floral.
