Pear

Pear is a synthetic reconstruction. No commercially viable natural extract exists — the volatile esters responsible for the aroma are present at parts-per-million concentrations in the fruit, too dilute and too heat-labile for distillation. Everything perfumers call 'pear' is built from molecules.

The impact molecule is ethyl (2E,4Z)-2,4-decadienoate (CAS 3025-30-7, FEMA 3148), known commercially as Pear Ester. It was identified as the character-impact compound of Williams (Bartlett) pear by Jennings and Tressl in the 1970s. Molecular weight 196.29 g/mol, molecular formula C₁₂H₂₀O₂. Synthesized from (Z)-1-heptenyl bromide via lithium cuprate coupling with ethyl propiolate — the reaction yields 95% of the desired (2E,4Z) stereoisomer, with ~5% of the (2E,4E) diastereoisomer as byproduct. Only the (2E,4Z) configuration produces the unmistakable juicy-pear character.

In the natural fruit, esters account for 60–98% of total headspace volatiles, depending on cultivar. The dominant acetate esters — butyl acetate, hexyl acetate (CAS 142-92-7), pentyl acetate, propyl acetate — form the waxy-green backbone. In Williams and Abate Fetel varieties, hexyl acetate alone represents 27–39% of total volatiles. But it is pear ester, present at trace concentrations, that provides the specific character-impact signal the nose reads as 'pear' rather than generic fruit.

In compositions, pear occupies the top-to-heart transition zone. It is softer and more transparent than apple, making it a modifier rather than a statement note. Standard dosage: 0.1% for a naturalistic green-fruity inflection, up to 1% for an overt pear signature. It bridges well toward white florals, green-leaf accords, and other ester-based fruit notes. Longevity is moderate on skin (4–8 hours) but surprisingly tenacious on blotter (>48 hours), owing to the molecule's low vapor pressure relative to simpler acetate esters.

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Related: Acai Berry · Acerola · Apple · Apricot · Banana · Blackberry · Blueberry · Cherry