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Lime in perfumery refers primarily to two species: the Key lime (Citrus aurantiifolia) and the Persian lime (Citrus latifolia). Mexico dominates commercial production, with Key limes grown on the Pacific coast and Persian limes along the Gulf states. The essential oil comes in two fundamentally different forms — and the choice matters.

Cold-pressed lime oil is darker in color (green to olive-yellow), richer, and more complex, with the full tartness and bitterness of the peel intact. It contains furanocoumarins and is phototoxic — it can cause skin burns under UV exposure. Steam-distilled lime oil is colorless to pale, sweeter, and lacks the peel's bite. Crucially, distillation removes the furanocoumarins, making it non-phototoxic. For skin-applied perfumery, distilled lime is the safer choice.

The chemical profile differs between methods. Distilled lime oil is dominated by gamma-terpineol and alpha-terpineol, giving it a softer, more rounded character. Cold-pressed lime oil has higher levels of beta-pinene and retains more of the sharp, green, almost metallic quality associated with fresh lime zest.

Lime is a top note of extreme volatility. It provides the most angular, cutting citrus impression in the perfumer's palette — sharper than lemon, less sweet than orange, with a distinct green edge that lemon lacks. It is structural in fougères, aquatic compositions, and tropical-fresh accords. The note fades quickly but leaves a clean, transparent signature in the opening minutes.

Related notes: Bergamot · Bigarade · Bitter Orange · Blood Orange · Buddhas Hand · Calamansi · Candied Lemon · Chen Pi