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Read more about Apricot Fragrances
Apricot generally refers to the fruit of a small tree, Prunus armeniaca, which belongs to the same subgenus as plum. Apricot fruits are similar in smell and appearance to small peaches, usually orange or golden in color, with a smooth or velvety surface, minimal juice, and sweet fruit surrounding a single hard-shelled stone. "
Apricot, a fruit that we know well
The apricot comes from a small tree called the apricot tree and is part of the Rosaceae family. Its scientific name is Prunus armeniaca, understanding plum of Armenia. This stone fruit is native to China, a country in which it has been cultivated for over 2,000 years. Given its ancient culture, it is also difficult to determine its exact origin. The introduction of the apricot tree to the Near East was then made through Iran and Armenia, around the first century AD. It was at this moment that the Greeks and Romans became aware of this fruit. In France, apricot was then introduced by two routes.
On the one hand, he arrived from Italy via the Loire Valley thanks to King René d'Anjou, who inherited the kingdom of Naples in 1435, bringing this Italian fruit back to its native region. This one took the name of apricot tree in 1560. Similarly, it came to us from Spain via Roussillon when Narbonne was occupied by the Saracens in 715, then when Roussillon was attached to the crown of France in 1659. Today, Turkey remains the primary producer of apricots. However, France is the second-largest producer in the European Union, ahead of Spain and Greece. The apricot harvest begins in June and continues until August. Nowadays, it is a very consumed product on the culinary level. However, China associates it with therapeutic virtues, traditionally prescribing it against coughs and constipation. Apricot tree in 1560. Likewise, it came to us from Spain via Roussillon when Narbonne was occupied by the Saracens in 715, then when Roussillon was attached to the crown of France in 1659.
The fruity smell of apricot-based perfumes
In perfumery, two parts are very distinct in the apricot fruit: its kernel and its pulp. The seed of the apricot makes it possible to obtain the oil. However, this one does not have the odor that we are familiar with apricot at all. This is why perfumers prefer to acquire the scent of its pulp itself. However, this cannot be extracted. This is why it is fully reconstituted in the laboratory using synthetic molecules. Apricot then brings a fruity and velvety touch to the fragrances that contain it, also leaving behind a scent with slight amended or candied accents. The core, meanwhile, is more used in cosmetics. It makes it possible to obtain an oil with nutritional and emollient properties.
Suppose Cacharel seems to like apricot particularly, integrating it, for example, in Amor Amor In a Flash or Amor Amor Sunshine. In that case, this fruit is also present in the emblematic Angel by Thierry Mugler, in Azzura d'Azzaro or Burberry. Women by Burberry.