The name of the plant according to the botanical classifier: Dipteryx Odorata Countries of production of natural raw materials: Europe (mainly - France) Parts of the plant going into processing: fruits Types of raw materials obtained: absolute Methods of production: alcohol extraction from concretes Physical characteristics of raw materials: semi-solid or crystalline mass of pale amber or yellow-brown color Olfactory characteristics of raw materials: the aroma of tonka beans has a rich, sweet, warm, with hints of plum, tobacco and caramel smell Olfactory group: gourmet, spicy Position of tonka bean notes in the olfactory pyramid: middle and base notes Additional information: Despite the fact that the tonka bean absolute contains from 20 to 45% coumarin, synthetic coumarin is not able to independently replace complex natural raw materials, as vanillin does not replace vanilla absolute. For this reason, tonka bean absolute is still produced and widely used, especially in oriental and chypre perfumery, as a non-floral sweetener with a rich gourmet-balsamic olfactory profile.