Book: The blackcurrant bud in perfumery

Nose+LMR – Notebooks of the naturals Authors: Éléonore de Bonneval, Mathilde Cocoual, Olivier R.P. David, Jeanne Doré, Anne-Sophie Hojlo, Delphine de Swardt Native to Europe and traditionally associated with wine cultures, the blackcurrant fruit is famous for its use in aperitif liqueurs in the Burgundy region. But for several decades, its bud has also been exploited in perfumery, in order to produce a concrete, then an absolute, with a powerful and complex smell. Simultaneously green, fruity and sulphurous, biting and syrupy, it is a top-of-the-range ingredient and also one of the rare natural fruity notes in the palette of perfumers. Discover every facet of this little-known mauve button: botany, history, arts, gastronomy, agriculture, chemistry, not to mention perfumes and perfumers. Nez editions (Nez, the olfactory magazine; Le Grand Livre du parfum) have joined forces with LMR Naturals by IFF, the reference in natural ingredients for the perfume industry, and offer a one-of-a-kind collection: "Les Cahiers des ".