Apple

Versace Eros, Boss Bottled, Parfums de Marly Layton are just a few of the many perfumes that embody the scent of apple. But how does the apple get into a perfume? Often, essential oils are obtained by extraction (e.g. steam distillation). However, since apples consist almost exclusively of water, this is not possible here. To still get the apple scent into a perfume, synthetic, i.e. chemically produced, fragrances are used. Chemical fragrances are often inspired by scents from nature, which are very difficult to incorporate into a perfume. Nevertheless, in order to create an almost perfect substitute, several fragrances are usually combined to form a so-called accord. In this way, with the help of accords, many different variations of apple notes can be created. The following accords are taken from the book "The Diary of a Nose" by master perfumer Jean Claude Ellena:

Green Apple

- Fructone (sweet, fruity, apple, green, tropical, plum, woody)

- Benzyl Acetate (sweet, floral, fruity, jasmine, fresh)

- Cis-3-Hexenol (fresh, green, grassy, foliage, herbaceous, oily)

Yellow apple

- Fructone (sweet, fruity, apple, green, tropical, plum, woody)

- Hexyl Acetate (fruity, green, apple, banana, sweet)

- Benzyl Acetate (sweet, floral, fruity, jasmine, fresh)

Red Apple

- Fructone (sweet, fruity, apple, green, tropical, plum, woody)

- Allyl Caproate (sweet, fruity, pineapple, fresh)

- Hexyl Acetate (fruity, green, apple, banana, sweet)