Italian plum smells like biting into a sun-warmed plum at peak ripeness—that juicy sweetness with a subtle tartness underneath. It's not cloying like jam; instead, it carries a fresh, almost tart edge reminiscent of damson or greengage plums. You'll detect hints of stone fruit's natural tartness, a whisper of white florality, and something faintly honeyed. It's what you'd experience if you crushed the fruit's skin and inhaled—fruity, slightly tart, with an almost peppery dryness that prevents it from being overtly sugary.
Italian plum is typically a synthetic aromatic molecule created to capture the essence of Italian plum varieties—particularly those grown in regions like Tuscany. Rather than extracted through distillation (plums are too delicate for pressing), perfumers synthesise this note using combinations of aldehydes and fruity esters in the laboratory. The creation mimics the natural volatile compounds found in plum skin and flesh. It emerged as a popular fragrance ingredient in the late 20th century when modern fragrance chemistry allowed perfumers to isolate and recreate such nuanced fruit accords with precision.
Italian plum functions as a bright, slightly tart topnote or heart note that adds juiciness and subtle sophistication to fragrances. It lifts compositions with natural tartness whilst remaining refined—never artificial or candylike. Perfumers layer it with florals, woods, or white musks to create depth. Its slight bitter-sweet character prevents excessive sweetness, making it valuable in both feminine and unisex scents.
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