Baked Pear

Note Profile

Prepared

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About

Baked Pear is the cooked end of pear. Heat takes the water and the crispness out and puts caramelised sugar, butter and a little cinnamon in. It is a gourmand accord built in a laboratory, not an extract, and it is sweeter, warmer and heavier than any fresh pear note.

Scent Profile

Baked Pear smells like pear cooked down soft, its crisp fruity edge and juice gone. A rich, caramelised sweetness sits at the centre, close to sugar and syrup, and a warm honeyed note runs through it. Butter gives it a smooth lactonic richness, and a faint warm spice of cinnamon or nutmeg shows underneath. A trace of green, uncooked pear and an earthy edge remain at the base.

ScentWheel

Breadthmedium

EnvelopeHeart · ~6h lasting

Family Fruity, Sweet & Gourmand

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

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ScentArt

What is ScentArt?

Origin

Built, not extracted. No natural extract of a cooked pear exists. A trade glossary states the accord is assembled with headspace work and synthetic odorants, naming ethyl decadienoate (pear ester) and hexyl acetate as parts of it. A study of ten pear syrups supports the cooking half from the other direction: the syrups whose aroma read as caramel were the ones with high odour-activity values for 2-furancarboxaldehyde and its 5-methyl homologue, while the two uncaramelised samples read instead as plain sweet-fruity or fruity-earthy. Heat is what makes this note different from pear.

Usage in Perfumery

A gourmand fruit note for autumn and dessert compositions, sitting in the heart where a fruity opening has to land on something edible. It works next to caramel, vanilla, butter and baking spice. Fragrantica records 2 placements. Parfumo records 1, across 1 brand.