Kaki
Persimmon is the fruit of Diospyros kaki, the Asian persimmon tree, cultivated for over two millennia in China, Japan and Korea. The astringent tannins of the unripe fruit yield to a honey-apricot-quince sweetness when fully ripe (hachiya) or remain crisp and pear-like in the non-astringent fuyu cultivar. The fruit yields no commercial absolute or essential oil — persimmon notes in perfumery are reconstructions.
- Type
- Akord
- Olfactive family
- Voćni
- Source
- compositional reconstruction (lactones + ionones + damascenone)
- Chemical class
- lactone-rich fruity accord
Miris
Zanimljivosti
The astringent persimmon (hachiya cultivar) cannot be eaten until it is so soft it nearly liquefies — at which point the soluble tannins polymerize and lose their puckering effect. In traditional Japanese practice, the unripe fruit is hung outdoors to freeze and ripen over weeks, producing hoshigaki: a dried persimmon coated in its own crystallized fructose, considered a delicacy worthy of imperial offering.
Dobijanje i hemija
Način dobijanja
No commercial essential oil or absolute. Persimmon accords in perfumery are synthetic reconstructions built from lactones (γ-decalactone, γ-undecalactone), ionones, β-damascenone and esters. The actual fruit is enjoyed culinarily; the perfumery note is a compositional fiction.
- Botanički naziv
- Diospyros kaki
- Izgled
- N/A (no isolate)
- Jačina mirisa
- Srednji
- Trajnost
- 2-6 hours (top-note range)
- Sinonimi
- KAKI SHARON FRUIT JAPANESE PERSIMMON 柿
U parfemima
Top-note fruity material in modern compositions. Reads as warm-orange-amber adjacent — pairs naturally with osmanthus, peach, fig, and white tea. Used to add an autumnal, slightly amber fruity facet without the obvious tropical or red-berry register.
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