The tantalizing scent of rhubarb blends divinely in fine fragrances—especially floral, green or citrus compositions. It’s both mouthwateringly fruity and tart, with an energizing green undertone and blooming floral facets.
Not unlike other notes inspired by fruits and vegetables, the scent of rhubarb is recreated synthetically. Perfumers have a range of synthetic molecules at their disposal, depending on the rhubarb-esque scent they desire on the day. Possible synthetics include the ever-popular Rhubofix by Firmenich, or styrallyl acetate, rhubarb oxirane and rhubarb pyran.
It might come as a surprise that rhubarb hasn’t always been mixed into pies and tarts and gobbled up alongside a glass of milk. In fact, it wasn’t until the 18th century that rhubarb entered our culinary imagination. Prior to this, its usage remained largely medicinal. Native to Siberia, rhubarb made its first appearance on the global stage when Marco Polo spread the plant on his worldly travels, popularizing its usage.
People's Republic of China, Russian Federation
In 2003, Comme des Garçons, always avant-garde in its olfactory choices, was one of the first brands to explore the salivating facets of rhubarb, both sour and sweet. Serie 5 Sherbet: Rubarb is part of an olfactory series around three sorbets.
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