Acai Berry

Note Profile

Botanical 14 perfumes

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About

Acai berry is the fruit of the Amazonian palm Euterpe oleracea, used in perfumery as a dark-berry note. The only published aroma analysis of it finds a narrow set of odour-active compounds: beta-damascenone leading with berry and rose, then a grassy green alcohol, a rose-honey alcohol and a thin woody oxide. The dense cocoa-and-earth character everybody describes is a TASTE, and the pressed fruit oil is recorded as having a bland aroma.

Scent Profile

A dark berry led by beta-damascenone, so the fruit arrives with rose attached rather than as plain jam - hence a real floral facet alongside the fruity one. A grassy green edge from (Z)-3-hexenol keeps it from reading ripe. Behind that, honeyed sweetness from 2-phenylethanol, a thin woody tail from linalool oxide, and a low earthy, cocoa-ish, faintly sour weight that comes from the food literature rather than from any odour measurement.

ScentWheel

Breadthmedium

EnvelopeHeart · ~4h lasting

Family Fruity

Read off the wheel, not a label applied to the note.

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ScentArt

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Materials That Can Make This Note

Perfumers can build Acai Berry from materials such as:

Damascenone plum · tobacco · sugar

Smell words come from published sources.

Allergens perfumes with this note can list: Damascenone

A given perfume with this note may use this material, or something else, and may or may not contain the allergens above.

Origin

Euterpe oleracea, a palm of the eastern Amazon floodplains. The fruit is small, round and black-purple, and is up to 90 per cent seed. Aroma extract dilution analysis of the pulp identified 51 to 54 volatiles, with 2-phenylethanol, (Z)-3-hexenol and benzyl alcohol as the major ones and beta-damascenone as the most intense odour-active compound. There is no commercial acai extract for perfumery; the note is a constructed berry accord.

Usage in Perfumery

A dark-berry accent in fruity and gourmand tops and hearts, usually built rather than extracted. It sits beside blackberry, blueberry and pomegranate, and its own evidence suggests it should be pitched rosier and less sugary than those - damascenone and phenylethanol rather than lactones. It supports cocoa and red-wine effects in gourmands, but on taste grounds rather than measured odour.