Fruity

Cupuaçu, Cupuassu, Copoasu

Note Profile

Botanical

Also Known As

Cupuaçu, Cupuaçu Butter

About

Cupuaçu is a fruit native to the Amazon rainforest and harvested mainly in Brazil. The aroma comes from the pulp or seeds by solvent extraction, or as a natural isolate. It smells creamy and fruity, with pineapple, pear and banana over a thick cocoa-butter sweetness. It turns milky and warm, then softly vanillic with a dry, powdery cocoa thread.

Scent Profile

Cupuaçu has a creamy, fruity aroma reminiscent of pineapple, pear and banana over a thick cocoa-butter sweetness, heavier and more opaque than chocolate. It is soft, gourmand and slightly fermented, turning after an hour into a warm, milky sweetness closer to dulce de leche than to fruit, and by evening into a soft vanillic warmth with the cocoa thread persisting as a dry, powdery undertone. The overall impression is lush and tropical, with a smooth milky lactonic nuance and a dense, faintly waxy weight on the blotter.

ScentWheel

Breadthmedium

EnvelopeHeart · ~4h lasting

Family Fruity, Sweet & Gourmand

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

What this is made of

Cupuaçu, Cupuassu, Copoasu names no single substance

Reconstructed

Theobroma grandiflorum; not extracted for perfumery.

How the layers join

Origin

Cupuaçu is native to the Amazon rainforest and is primarily harvested in Brazil. The aromatic material is usually obtained from the fruit pulp or seeds, with the butter or oil extracted through cold pressing. While the butter is more common in cosmetics, the fruit's aroma is captured for perfumery via solvent extraction or as a natural isolate.

Usage in Perfumery

Perfumers use cupuaçu as a heart or base note to impart a creamy, exotic fruitiness and to add depth to gourmand or tropical compositions. It blends well with other tropical fruits, vanilla, cocoa, and floral notes, enhancing both fruity and edible accords. Its smooth texture also helps round out sharp or acidic top notes.