Not applicable — culinary preparation (fruit juice + sugar + pectin or gelatin).
Odor Strength
Medium
Producing Countries
Not applicable to the accord.
Pyramid
Heart–Base
A conceptual gourmand-textural accord — sweet, jammy, with the imagined mouthfeel of a wobbling fruit jelly. Pectin (the gelling agent) is nearly odourless; the perfumery 'jelly' note is the fruit syrup that the pectin holds, evoked through ethyl maltol, lactones and fruity esters.
Bright fruity-candy top — ethyl maltol forward, light esters lifting.
After a few hours
After a few hours
The accord settles into a syrupy-jam heart; γ-undecalactone supplies the gelled-texture mouthfeel.
After a few days
After a few days
A quiet sweet memory; the gourmand-base carries vanillin or ethyl maltol traces.
The Full Story
Jelly in perfumery is a Fantasy/Concept gourmand accord — a reference to texture as much as to aroma. The gelling agent pectin (CAS 9000-69-5) [A], a polysaccharide industrially extracted from citrus peel and apple pomace, is nearly odourless. What 'jelly' smells like is the fruit syrup that the pectin holds in suspension: sweet, jammy, slightly cooked, with the imagined wobble of a gelled confectionery.
This note in Première Peau. Sample all seven extraits in the Discovery Set.
Reconstruction
The accord is built from ethyl maltol (CAS 4940-11-8) [B] for candy-sweet warmth, γ-undecalactone for the gelled-texture body, furaneol (CAS 3658-77-3) for strawberry-caramel jam character, methyl 2-methylbutyrate for fresh ripe-fruity ester top, and vanillin for sweet rounding. The choice of fruit reference determines the dominant ester (strawberry: ethyl methylphenylglycidate; raspberry: raspberry ketone; cherry: benzaldehyde + tonka). Jelly sits in the heart-to-base of gummy / candy-themed compositions.
Pectin history
Pectin was first isolated and named in 1825 by the French chemist Henri Braconnot, who extracted it from carrot juice; the name derives from the Greek pektikos (curdled). Industrial production today centres on citrus peel and apple pomace, both byproducts of juice manufacture. Different fruits contain different native pectin levels — apple is rich; strawberry and raspberry are pectin-poor and need extensive supplementary pectin in commercial jelly production.
Sources & Notes
[A] PubChem CID 441476 — pectin (polysaccharide, CAS 9000-69-5). Polygalacturonic acid backbone. Used industrially as cosmetic and food gelling agent; odourless.
[B] PubChem CID 19416 — ethyl maltol, CAS 4940-11-8, C₇H₈O₃. The principal caramel-warmth molecule of jelly and other gourmand reconstructions. pubchem.ncbi.nlm.nih.gov/compound/19416.
Did You Know?
Did you know?
Jelly's gelling agent — pectin — was first isolated and named in 1825 by the French chemist Henri Braconnot, who extracted it from carrot juice; he derived the name from the Greek 'pektikos' (curdled). Pectin is industrially extracted today principally from citrus peel and apple pomace, both byproducts of juice production. Apple jellies use the fruit's own native pectin; citrus jellies often need supplementary pectin; red-fruit jellies (strawberry, raspberry) typically need extensive added pectin because the fruit itself contains little.
Extraction & Chemistry
Extraction method: Not applicable. Jelly is a culinary preparation (typically fruit juice + sugar + pectin or gelatin), not an extracted material. Pectin itself (CAS 9000-69-5) is industrially extracted from citrus or apple peel and is used as a cosmetic and pharmaceutical thickener but contributes no fragrance character. The perfumery jelly accord is reconstructed from synthetic gourmand and fruity blocks.
Molecular Formula
Reconstructed accord; pectin = polysaccharide (rhamnogalacturonan, no single formula).
CAS Number
Not a single material. Pectin (the gelling agent in fruit jelly) is CAS 9000-69-5 — a polysaccharide extracted from citrus or apple peel, nearly odourless. Jelly's aromatic character comes from the fruit syrup component; in perfumery the reconstruction uses fruity esters plus ethyl maltol (CAS 4940-11-8) and γ-undecalactone (CAS 104-67-6) for the gelled-mouthfeel sweetness.
Botanical Name
Not applicable — culinary preparation (fruit juice + sugar + pectin or gelatin).
IFRA Status
Not applicable — reconstructed accord. Constituent compounds (ethyl maltol, γ-lactones, fruity esters) carry their own profiles, unrestricted at typical perfumery levels.
Synonyms
FRUIT JELLY · GELLED CONFECTIONERY · GUMMY
Physical Properties
Odor Strength
Medium
In Perfumery
Jelly is a Fantasy/Concept gourmand accord — a reference to texture as much as aroma. It sits in the heart-to-base of gummy/candy-themed compositions, pairing naturally with red-fruit reconstructions (strawberry, raspberry, cherry), with vanilla and ethyl maltol for sugar-sweet warmth, and with confectionery references (marshmallow, candy floss). Rare in fine fragrance; more common in fashion-house novelty compositions.
