Rhubarb

Rhubarb is a garden plant whose stalks are eaten cooked and sweetened, and its raw smell is tart, green and juicy. There is a sharp, slightly sour edge, a crisp stem freshness and a hint of sweetness underneath. Perfumers build the note as an accord rather than extract it. It works as a bright opening that adds an unexpected garden sharpness to fruit and florals. Beside rose, tulip or peach it keeps the sweetness lively, and beside woods it adds a green, slightly acidic brightness that feels modern.

Rhubarb mostly sits at the very top in this range, adding a tart, green sharpness that lifts fruit and florals before they soften.