List trešnje
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.
- Type
- Akord
- Olfactive family
- Aromatični
- Source
- leaves and flowering tops
- Chemical class
- complex natural (essential oil)
Miris
Detaljno
Zanimljivosti
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.
Dobijanje i hemija
Način dobijanja
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)
- Botanički naziv
- Prunus avium (sweet cherry) Prunus cerasus (sour cherry)
- Izgled
- Green leaf; extract is greenish-yellow liquid
- Jačina mirisa
- Srednji
- Sinonimi
- PRUNUS AVIUM LEAF CHERRY TREE LEAF
Not subject to an IFRA Standard (51st Amendment)
- Nota
- Leaf extract from Prunus spp.; used in fragrance for green-almond-coumarinic effect
U parfemima
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.
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