Перець шишито

АкордЗЕЛЕНІ НОТИ, ТРАВИ Й ФУЖЕРНІ АКОРДИзелений · пряний · рослинний
Верхні нотиПіраміда
4/5Сила
—Стійкість
2Походження
Зразок
Перець шишито як парфумерна сировина
Верхні ноти
Capsicum annuum (shishito cultivar)
Фантазійний/концептуальний
Визначення

Perfumery's newest boundary-pusher. Shishito's key molecule is detectable at 2 parts per trillion, a thimbleful would scent an Olympic swimming pool.

ДЕРЕВНИЙ ЗЕЛЕНИЙ ДИМНИЙ ПРЯНИЙ ТЕПЛИЙ СВІЖИЙ МІНЕРАЛЬНИЙ
shishito, piment japonais, capsicum, green pepper note, poivron
Type
Акорд
Olfactive family
Ароматичні
Source
synthetic molecule
Chemical class
synthetic aroma chemical
Інструменти
Піраміда
ВВерхні ноти
СНоти серця
ББазові ноти
4/5Сила
Висока
інтенсивність запаху
Країни-виробники
Японія Сполучені Штати

Запах

Top: green, vegetal, crisp, like biting into a fresh, barely blistered pepper. Heart: warm, herbaceous, mildly smoky, subtly spicy. Base: clean, mineral, faintly woody. An ingredient that dares perfumery to go where the kitchen goes first.

Докладно

Shishito pepper is one of perfumery's most audacious borrowings from the kitchen, a thin-walled Japanese pepper (Capsicum annuum) valued in cuisine for its mild heat, its vegetal sweetness, and the slight gamble of its unpredictable spiciness (roughly one in ten peppers packs unexpected heat).

In fragrance, the shishito note represents a creative exploration beyond conventional pepper (black pepper, pink pepper, Sichuan). Where black pepper oil is terpenic and woody, shishito is vegetal and green, the scent of a pepper before it dries, when it is still crisp and alive. The dominant aroma compounds are methoxypyrazines (the same molecules that give bell peppers, green coffee, and Sauvignon Blanc their green character), combined with smoky-roasted notes from the traditional blistering cooking method.

Translating this into perfumery requires handling raw, green, vegetal materials that conventional fragrance design would typically avoid. The result is deliberately unexpected: a green-peppery freshness that reads as avant-garde and culinary-inspired rather than conventionally spicy.

As a fragrance note, shishito pepper is extremely niche, it appears in compositions that embrace the intersection of food and perfumery, compositions that challenge conventional notions of what a fragrance can smell like. It pairs with mineral notes, green tuberose, citrus, and asphalt-type accords.

At PREMIEREPEAU

GRAVITAS CAPITALE, Buddha's Hand citron cut into green tuberose. Shishito pepper and mineral asphalt.

Chemical Properties

Shishito Pepper (CAS: 404-86-4 (Capsaicin) · 24683-00-9 (2-Isobutyl-3-methoxypyrazine, green pepper), Molecular Formula: C₁₈H₂₇NO₃ (Capsaicin) · C₉H₁₄N₂O (2-Isobutyl-3-methoxypyrazine)). Boiling Point: 210.00 to 220.00 °C. @ 0.01 mm Hg. Melting Point: 62.00 to 65.00 °C. @ 760.00 mm Hg. Flash Point: 505.00 °F. TCC ( 262.78 °C. ). Specific Gravity: 0.94600 @ 25.00 °C. Refractive Index: 1.45200 @ 20.00 °C.

Did You Know?

IBMP, shishito's green pepper molecule, is detectable by the human nose at just 2 parts per trillion.

This note in PREMIEREPEAU. Gravitas Capitale. Sample all seven extraits in the Discovery Set.

Related notes: Black Pepper · Cardamom · Cinnamon · Clove · Ginger · Pink Pepper · Saffron

Отримання й хімія

Спосіб отримання

Headspace analysis and synthetic reconstruction. CO₂ extraction of peppers (experimental).

Формула
C₁₈H₂₇NO₃ (Capsaicin) · C₉H₁₄N₂O (2-Isobutyl-3-methoxypyrazine)
CAS
404-86-4 (Capsaicin) · 24683-00-9 (2-Isobutyl-3-methoxypyrazine, green pepper)
Ботанічна назва
Capsicum annuum (shishito cultivar)
Зовнішній вигляд
N/A — olfactory accord (inspired by bright green pepper)
Сила запаху
Висока
Синоніми
shishito, piment japonais, capsicum, green pepper note, poivron
Статус IFRA
Без обмежень

No restriction on capsicum-derived or pyrazine materials at perfumery levels

Фізичні властивості
Температура кипіння
210.00 to 220.00 °C. @ 0.01 mm Hg
Температура плавлення
62.00 to 65.00 °C. @ 760.00 mm Hg
Температура спалаху
505.00 °F. TCC ( 262.78 °C. )
Відносна густина
0.94600 @ 25.00 °C.
Показник заломлення
1.45200 @ 20.00 °C.

У парфумерії

Top note and avant-garde green accent. Provides crisp, vegetal freshness at the savory-green frontier of perfumery.

Роль у формулі
01свіжість
02компонент піднесення
Форми випуску
синтетичний акорд фантазійна нота

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