Citrus

Pear smells like biting into a ripe fruit on a sun-warmed afternoon—juicy, green, and gently sweet without cloying. It's lighter and more delicate than citrus, with a crisp, slightly floral character that sits somewhere between fresh apple and honeyed stone fruit. There's a subtle green leaf quality, almost like the stem and skin of the fruit. It feels clean and innocent, perhaps reminiscent of pear juice or those waxy pear sweets from childhood, but far more sophisticated and refined when isolated as a fragrance ingredient.

Gourmand

Roasted pistachio smells warm, slightly sweet, and unmistakably nutty—like walking past a artisanal nut roastery on a cool morning. It's deeper and earthier than raw pistachio, with subtle caramelised undertones reminiscent of toasted hazelnuts or the comforting aroma of praline. There's a hint of salt-tinged dryness that prevents it from being cloying, grounding the sweetness with a faintly savoury quality. The effect is cosy rather than gourmand-heavy, like inhaling the scent of warm almond butter.