Coconut Pie

Note Profile

Prepared

About

A baked-dessert accord led by vanilla, with coconut, butter and pastry crust under it.

Scent Profile

Sweet_vanillic leads, because both sources name vanilla first and call it the base. Lactonic is the 'creamy butter' the same sentence names next, the pie filling rather than the fruit. Tropical is the coconut, deliberately held below the published coconut note's 0.72 because here it is one ingredient among four and never the lead. Nutty is the 'hint of fresh-baked crust', which reads as toasted almond-skin pastry. Under those sit a light powdery sugar dusting, a soft creamy_woody edge from the coconut, a small fruity lift and a trace of warm spice from the baking. Smoky is held with a wide spread, because one commercial fragrance of this name is reported to open burnt, and that report could not be verified.

ScentWheel

Breadthbroad

EnvelopeBase · ~10h lasting

Family Sweet & Gourmand, Fruity

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

Origin

There is no coconut pie extract. The note is a compound gourmand accord. Both retail sources found describe the same build: 'a rich, vanilla base with notes of coconut, creamy butter, and a hint of fresh-baked crust'. In practice that means vanillin and ethyl maltol for the vanilla base, gamma-nonalactone and gamma-octalactone for the coconut, a buttery lactone or diacetyl-type material for the cream, and a toasted-pastry accord for the crust. The term is attested in 6 Fragrantica perfumes and none on Parfumo.

Usage in Perfumery

Perfumers use it as a base and heart gourmand, to give a dessert composition a specific pastry identity rather than a plain coconut one. It sits with vanilla, tonka, milk, butter and toasted nut notes. The vanilla carries the weight, so the accord holds long after the crust facet has gone.