Methods of preparation: mixing of natural and/ or synthetic components Olfactory characteristics of raw materials: fresh, bitter-green, sweet-sour slightly sulfurous aroma Olfactory group: green Position in the olfactory pyramid: upper, middle note Additional information: the popularity of rhubarb notes increased in the early 2010s. It brings purity, sparkle and freshness to perfume compositions of all directions, but is especially popular in the green and floral genres. Rhubarb is also added to woody and even gourmet compositions, where it acts as a contrasting element. Natural raw materials suitable for use in perfumery are not obtained from rhubarb. Its chord is created in various ways using synthetic ingredients.
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