Citrus

Mandarin orange smells like biting into a sun-warmed orange on a summer afternoon—bright, juicy, and intensely sweet, but with a slightly floral, almost creamy undertone that distinguishes it from sharper citrus fruits like lemon. It's warmer and softer than bergamot, less bitter than grapefruit, with a whisper of honeyed smoothness. Imagine the concentrated essence of that sticky-fingered moment when you peel the fruit and release its aromatic oils—that's mandarin's character: immediately uplifting, naturally sweet, and wrapped in an almost candied warmth.

Green

Pineapple leaf smells nothing like the sweet, juicy fruit itself. Instead, imagine crushed green leaves after rain—slightly spiky and herbaceous with an almost metallic, slightly tropical sharpness. There's a touch of fresh-cut grass mixed with something vaguely peppery and mineral, like licking a cool, slightly tart stone warmed by tropical sun. It's green rather than fruity, with an unexpected dryness that lingers on the palate of your imagination.