Хурма
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
- Акорд
- Olfactive family
- Фруктові
- Source
- compositional reconstruction (lactones + ionones + damascenone)
- Chemical class
- lactone-rich fruity accord
Запах
Цікавий факт
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.
Отримання й хімія
Спосіб отримання
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.
- Ботанічна назва
- Diospyros kaki
- Зовнішній вигляд
- N/A (no isolate)
- Сила запаху
- Середня
- Стійкість
- 2-6 hours (top-note range)
- Синоніми
- KAKI SHARON FRUIT JAPANESE PERSIMMON 柿
У парфумерії
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.
Див. також
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