Яйце

The egg note in perfumery has nothing to do with breakfast and everything to do with sulfur chemistry. It represents a family of sulfur-containing molecules — hydrogen sulfide, dimethyl sulfide, dimethyl trisulfide, various thiols — that at high concentrations smell of rotten eggs, volcanic vents, and hot springs, but at trace levels contribute richness, warmth, and animalic complexity to compositions.

These molecules occur naturally in several important floral absolutes. Narcissus absolute contains sulfur compounds that give it a dark, almost fecal undertone beneath the green-floral surface. Tuberose absolute owes part of its well-known 'creaminess' to dimethyl sulfide — the same molecule that makes cooked cabbage smell. Orange blossom absolute contains methyl anthranilate alongside trace sulfurous compounds that contribute its honeyed warmth.

In gourmand perfumery, a controlled egg-custard quality bridges lactonic and vanilla notes with a richness that pure sweetness cannot achieve. The dosing is critical: sulfur compounds are among the among the strongest odorants, detectable at parts per billion. The line between 'voluptuous' and 'nauseating' is measured in micrograms.

Explore all seven extraits in the Discovery Set.

—

Related: Acetyl Furan · Ambermax · Ambrofix · Ethyl Maltol · Flour · Furfural · Genepi · Gold