Plod kakaa
Pulpy, tart-sweet, tropical. Not chocolate — the raw cacao pod smells like fermenting lychee and wet wood, acidic and alive.
- Type
- Sirovina
- Olfactive family
- Gurmanski
- Source
- Fresh or fermented fruit pod (husk and pulp)
- Chemical class
- complex natural (CO2 extract)
Miris
Teroar i hemotipovi
Detaljno
Zanimljivosti
Theobroma cacao literally means 'food of the gods' in Greek. The white pulp surrounding cacao beans has a pH of about 3.5 — as acidic as orange juice — which is what drives the fermentation process that eventually creates chocolate flavor.
Dobijanje i hemija
Način dobijanja
The cacao pod note can be obtained by CO2 extraction of fresh or fermented pod husks and pulp, though this is rare commercially. Most perfumers replicate the effect using combinations of cocoa absolute, tropical fruit accords, and green-woody materials. Extraction data for pure pod material is not widely published.
- Formula
- Complex mixture — key compounds: theobromine C₇H₈N₄O₂, linalool C₁₀H₁₈O
- CAS
- 84649-99-0
- Botanički naziv
- Theobroma cacao
- Izgled
- brown to dark brown liquid
- Jačina mirisa
- Srednji
- Sinonimi
- COCOA POD CACAO BEAN
No IFRA Standard for the material itself (51st Amendment)
- Relativna gustina
- 0.96000 to 1.10000 @ 25.00 °C.
- Indeks prelamanja
- 1.30000 to 1.40000 @ 20.00 °C.
U parfemima
Cacao pod functions as a heart note in tropical, green, and unconventional gourmand compositions. It provides a raw, unprocessed cacao character that avoids the sweetness of cocoa absolute. Useful in tropical-green blends, paired with passion fruit, lychee, and green accords. The note occupies a niche position — too specific for mainstream use, but valued in niche perfumery for its authenticity and surprise factor.
Pogledajte i
5 nota