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Methods of preparation: mixing of natural and/or synthetic components Olfactory characteristics of raw materials: sweet, rich, tropical aroma, reminiscent of a mixture of many fruits, including raspberries, strawberries, strawberries and apples, with sulfurous shades Olfactory group: fruit Position in the olfactory pyramid: upper, middle, note Additional information: pineapple is not obtained from natural raw materials. Perfumers make up bases based on natural or synthetic components that imitate the aroma of fresh fruit with varying degrees of success. The pineapple note is used in tropical fruit flavors, as well as gourmet, floral and (less often) woody. The aroma of pineapple adds juiciness and volume to the composition, especially in those flavors where emphasis is placed on it.
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