Citrus

Blackcurrant smells like biting into a dark, juicy berry—tart and slightly winey, with a peculiar green-edged sharpness that catches at the back of your nose. It's floral without being perfume-like, with hints of cassis liqueur and crushed blackberry leaves. There's an almost tannic dryness underneath, as though you've just eaten the skin of the fruit. It's simultaneously fruity and herbaceous, never cloying, with a cool, slightly spicy undertone that makes it feel sophisticated rather than sweet.

Green

Tomato leaf smells like brushing your hand across a tomato plant on a warm summer afternoon—green, slightly bitter, with an almost peppery sharpness. It's herbaceous and slightly dusty, reminiscent of crushed basil mixed with fresh grass clippings and a whisper of savoury earthiness. There's something almost green-petroleum about it, slightly metallic and cooling, like the smell of broken stems releasing volatile oils. It's distinctly *alive* rather than sweet.