Cherry Leaf

AccordGREENS, HERBS & FOUGERESfresh · floral · green
HeartPyramid
3/5Strength
—Tenacity
2Origins

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Specimen
Cherry Leaf perfume ingredient
Heart
Prunus avium (sweet cherry) Prunus cerasus (sour cherry)
Fantasy/Concept
Definition

Crushed green leaf with a bitter-almond undercurrent. Cherry leaf smells like snapping a twig from a Prunus tree -- vegetal sap, faint marzipan, wet bark.

GREEN SWEET FRESH NUTTY
PRUNUS AVIUM LEAF CHERRY TREE LEAF
Type
Accord
Olfactive family
Aromatic
Subfamily
Green notes
Cluster
Green leafy notes
Source
leaves and flowering tops
Chemical class
complex natural (essential oil)
Instruments
Pyramid
TTop
HHeart
BBase
3/5Strength
Medium
odour strength
Producing countries
Europe North America

Scent

Green, slightly bitter, with a distinct bitter-almond whisper underneath. More astringent than violet leaf, less sharp than galbanum. The almond quality (benzaldehyde) is dry and thin -- nothing like marzipan or cherry candy. A faint coumarinic sweetness emerges after a few minutes, like dried hay at the edge of an orchard.

The Full Story

Cherry leaf in perfumery refers to the green, slightly bitter-almond aroma of foliage from Prunus species -- primarily Prunus avium (sweet cherry) and Prunus cerasus (sour cherry). The scent is not extracted industrially; it is reconstructed as an accord.

The characteristic almond-cherry smell of the crushed leaf comes from benzaldehyde, released when plant cells rupture and cyanogenic glycosides (amygdalin, prunasin) break down enzymatically. Scopoletin, a coumarin derivative, adds a faint hay-sweet warmth. The overall impression is greener and more astringent than cherry fruit or cherry blossom -- closer to laurel leaf or bitter almond than to any confectionery cherry.

In composition, cherry leaf is a green modifier. It sits between the sharp grassiness of galbanum and the softer, powdery green of violet leaf. It contributes a naturalistic vegetal quality to chypres and green-floral constructions, grounding sweeter cherry or almond notes with a credible botanical origin.

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Related: Acronychia Pedunculata · Adoxal · Agave · Algae · Aloe Vera · Aromatic Notes · Asparagus · Avocado

Did You Know?

Japanese cherry leaves (from Prunus specios a) are salt-pickled and wrapped around mochi rice cakes. The pickling converts coumarin glycosides into free coumarin, producing the particular sweet-herbaceous scent of sakura-mochi.

Extraction & Chemistry

Extraction method

No commercial essential oil or absolute exists for cherry leaf. The note is reconstructed in perfumery using benzaldehyde (for the almond quality), green leaf accords (cis-3-hexenol, cis-3-hexenyl acetate), and traces of coumarin.

Formula
Complex mixture; contains coumarin (C₉H₆O₂), benzaldehyde (C₇H₆O)
CAS
85566-22-9 (Prunus avium leaf extract)
Botanical
Prunus avium (sweet cherry) Prunus cerasus (sour cherry)
Appearance
Green leaf; extract is greenish-yellow liquid
Odour strength
Medium
Synonyms
PRUNUS AVIUM LEAF CHERRY TREE LEAF
IFRA status
See note

Not subject to an IFRA Standard (51st Amendment)

Physical properties
Note
Leaf extract from Prunus spp.; used in fragrance for green-almond-coumarinic effect

In Perfumery

Cherry leaf acts as a green modifier in perfumery, contributing a naturalistic vegetal-almond quality. It bridges green-floral accords and chypre constructions, grounding sweeter cherry or almond notes with botanical credibility. The key molecule behind its almond character is benzaldehyde, released from cyanogenic glycosides in the crushed leaf. Scopoletin (a coumarin derivative) contributes a quiet hay-sweet warmth. The note works well alongside violet leaf, galbanum, and hedione in green-floral hearts.

Role in the formula
01diffusion enhancer
02modifier
03signature note
04lifting agent
05blender
06volume builder
Available as
synthetic accord fantasy note

See Also

7 notes