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Sauvignone 100

Q: Is Sauvignone 100 natural or synthetic?

. Extraction: Synthetic molecule. Production details not publicly disclosed..

FRUITS, VEGETABLES AND NUTS / synthetic · complex · particular

Sauvignone 100

Category	FRUITS, VEGETABLES AND NUTS
Subcategory	synthetic · complex · particular
Origin
Volatility	Top Note
Botanical	N/A — synthetic molecule (fruity-sulfurous character)
Appearance	colorless clear liquid
Odor Strength	High
Producing Countries	France (DRT / a Swiss fragrance house)
Pyramid	Top

Green, sulfurous, and tropically fruity.

Scent
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Green, fruity-sulfurous, with a sharp pyrazine bite. The immediate impression is of Sauvignon Blanc in a glass — blackcurrant bud, green bell pepper, and tropical fruit. More complex and wine-specific than generic green-fruity notes.

Less purely fruity than gamma-decalactone (peach). More sulfurous-green than typical citrus-fruity molecules. The pyrazine character gives it an unmistakable 'wine grape' identity.

Evolution over time

Immediately

Sharp, green, sulfurous-fruity — Sauvignon Blanc in a glass

After a few hours

Softer, tropical-fruity with fading pyrazine bite

After a few days

Faint, green-fruity trace — wine memory

The Full Story

Sauvignone 100 is a proprietary molecule from designed to replicate the particular aromatic character of Sauvign on Blanc wine — specifically the green, sulfurous, and tropical notes driven by thiol and methoxypyrazine compounds in the grape variety.

The character of Sauvign on Blanc in wine is famously driven by 3-mercaptohexanol (passi on fru it, grapefru it), 3-mercaptohexyl acetate (tropical, boxwood), and 3-isobutyl-2-methoxypyrazine (green bell pepper, pyrazine bite). Sauvignone 100 captures these qualities in a fragrance-compatible molecule — green, fruity, slightly sulfurous, and aromatically complex.

This is a niche ingredient for compositions targeting wine culture, structured fruity-green accords, or specific atmospheric evocations.

This note in Première Peau. Rose Monotone. Sample all seven extraits in the Discovery Set.

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Related: Acerola · Akebia Fruit · Allyl Amyl Glycolate · Arctic Bramble · Argan · Berries · Black Sapote · Buriti

Did You Know?

Did you know?

The thiol compounds responsible for Sauvignon Blanc's characteristic aroma are so potent that they can be detected by the human nose at concentrations of 1-5 nanograms per liter — roughly equivalent to detecting a single drop of liquid in an Olympic swimming pool.

Extraction & Chemistry

Extraction method: Synthetic molecule. Production details not publicly disclosed.

Molecular Formula	C₁₁H₂₀O₂S (thiol ester)
CAS Number	851768-51-9
Botanical Name	N/A — synthetic molecule (fruity-sulfurous character)
IFRA Status	No known restrictions
Physical Properties
Odor Strength	High
Lasting Power	22 hours at 100.00%
Appearance	colorless clear liquid
Boiling Point	198.78 °C. @ 760.00 mm Hg (est)
Flash Point	165.00 °F. TCC ( 74.00 °C. ) (est)
Specific Gravity	1.13300 to 1.14300 @ 25.00 °C.
Refractive Index	1.43900 to 1.44500 @ 20.00 °C.

In Perfumery

Sauvignone 100 is a top-to-heart note providing wine-grape specificity. It is a character ingredient rather than a blending tool — used when the Sauvign on Blanc reference is intentional. Useful in wine-themed, green-fruity, and gastronomically inspired compositions.