Žele
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.
- Type
- Akord
- Olfactive family
- Gurmanski
- Source
- Reconstructed accord — ethyl maltol + γ-undecalactone + fruity esters evoking gelled fruit syrup.
- Chemical class
- Reconstructed gourmand accord (pyranones + lactones + esters)
Miris
Razvoj tokom vremena
Bright fruity-candy top — ethyl maltol forward, light esters lifting.
The accord settles into a syrupy-jam heart; γ-undecalactone supplies the gelled-texture mouthfeel.
A quiet sweet memory; the gourmand-base carries vanillin or ethyl maltol traces.
Detaljno
Dobijanje i hemija
Način dobijanja
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.
- Formula
- Reconstructed accord; pectin = polysaccharide (rhamnogalacturonan, no single formula).
- CAS
- 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.
- Botanički naziv
- Not applicable — culinary preparation (fruit juice + sugar + pectin or gelatin).
- Jačina mirisa
- Srednji
- Sinonimi
- FRUIT JELLY GELLED CONFECTIONERY GUMMY
Not applicable — reconstructed accord. Constituent compounds (ethyl maltol, γ-lactones, fruity esters) carry their own profiles, unrestricted at typical perfumery levels.
- Nota
- Jelly = reconstructed gourmand-textural accord. Pectin (CAS 9000-69-5) is odourless; the aroma comes from the fruit-syrup component.
U parfemima
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.
Pogledajte i
