Yeast

Note Profile

Botanical 1 perfume

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About

The smell of baker's and brewer's yeast. It is a fermentation smell, not a plant smell. The note sits between bread and beer and is funkier than either.

Scent Profile

Yeast smells boozy and estery, the alcohol of fermentation rather than of a spirit, somewhere between bread and beer. Underneath is a faintly musty, earthy note from the dry yeast itself. A sour, acidic tang runs through it, with a sweaty, animal edge and a whiff of something sulphurous. A bready, nutty grain quality and a light fruity, ester sweetness round it out, funkier than either bread or beer alone.

ScentWheel

Breadthbroad

EnvelopeHeart · ~5h lasting

Family Sweet & Gourmand, Woody & Earthy, Fruity, Amber · Musk · Leather

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

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ScentArt

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Origin

Yeast is a single-celled fungus, Saccharomyces cerevisiae. There is no yeast oil. The material has two states and they smell different. At rest, ScienceDirect calls good brewers' yeast a neutral odour, slightly estery and alcoholic with a B-vitamin character, and a baking source calls dry yeast faintly musty and earthy. Once it ferments, the same baking source has it turn beer-like and bread-like, then distinctly yeasty and alcoholic.

Usage in Perfumery

No fragrance house or supplier document describing how perfumers dose a yeast note was found. What can be said is what the sources support. Reach for it where a composition wants bread dough or a brewery floor rather than a clean gourmand.