From Kitchen to Perfumery

From Kitchen to Perfumery

One of the most popular olfactory family is the one integrated by citruses -oranges, mandarins, lemons, etc- find out how these fruits are an essential part of a fragrance.

Citruses are an ancient ingredients in perfumery -and cuisine-, and most of them add that freshness and cleanness hints in a fragrance. In men’s scents are a must-have, creating a perfect balance between the spicy and woody notes.Thereupon we will introduce the most popular citruses extracts applied in perfumery.

Grapefruit, L’eau Majeure D’Issey by Issey Miyake. An aquatic fragrance collection has turned into a citrus scent thanks to its zesty accord of the grapefruit. Miyake’s perfumes has been known for drive us back to natural environments – coasts, forests or islands- in this occasion the powerful grapefruit merges with sea notes taking us to a natural paradise.

Lime, Lime Basil & Mandarin by Jo Malone. Like herbs notes, citrus smells can be found either in a kitchen and perfumery. Lime, a very popular ingredient in cuisine, also is essential in perfumery as a refreshing sweet top note. Jo Malone decided go a step further and chose three basic ingredients -2 citrus and 1 herb- to make them the protagonists in this perfume.

Bergamot, Acqua Di Bergamotto by Ermenegildo Zegna. Known as ‘The finest flower of citrus’, bergamot has named due to the Italian city of Bergamo, where this fruit was the symbol of the entire region. In the olfactive pyramid bergamot is included in too many fragrances, but Zegna family are one of the fewest that really knows how the make the most of this fine scent.

Seville Orange, The British Bouquet by Atkinsons. A distinctive feature in citrus smells is that every of them promote a genderless aroma, a perfect example is Atkinsons’ perfume, which by adding the zesty and bitter aroma of a Spanish orange, has resulted in a versatile aromatic formula that goes great with every person.

Mandarin, 001 Man by Loewe. This fragrance clearly resembles the perfect manner to blend strong notes, like musk and cardamom -if we could translate Jonathan Anderson designs into scents, the musk will be present in each one-, and softening with citrus just like orange and mandarin. The citrusy of the last one produces a sweet and relax aroma, taking us back to its ancient asiatic roots.

Photography: Vanessa Nieves @vanessanievesvazquez

One thought on “From Kitchen to Perfumery

  1. Interesante relación entre cocina y perfumes, en lo personal me gusta mucho la fragancia frutal de Atkinsons


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