Character
The Story of Feijoa Fruit
Feijoa fruit delivers a crisp, sweet‑green aroma anchored by methyl benzoate, evoking ripe guava and subtle floral notes that brighten modern blends. Its bright profile bridges tropical fruit vibrancy with a clean, natural finish, making it a distinctive note for niche compositions.
Heritage
Feijoa, scientifically Acca sellowiana, originates in the subtropical highlands of southern Brazil and adjacent Uruguay, where indigenous peoples harvested the fruit for its refreshing taste and mild medicinal properties. Early 20th‑century botanists introduced the tree to New Zealand, where it quickly became a commercial crop and a national symbol. By 1925, New Zealand exporters shipped the first feijoa consignments to the United Kingdom, sparking curiosity among British gardeners. Throughout the mid‑1900s, horticulturists in Chile and Spain began planting feijoa orchards, expanding its presence across temperate zones. The fruit’s distinctive aroma attracted perfumers in the 1990s, who isolated methyl benzoate as the key fragrant molecule. A 2019 research paper documented the first systematic extraction of feijoa essential oil, opening a niche market for natural green fruit accords. Today, feijoa appears in boutique fragrances, culinary creations, and natural cleaning products, reflecting its versatile legacy from South American forest to global shelf.
At a Glance
2
Feature this note
Not Classified
Olfactive group
Brazil
Primary source region
Ingredient Details
Steam distillation
Fruit peel
Did You Know
"Feijoa’s signature scent comes from methyl benzoate, a compound that also serves as a low‑toxicity pesticide and a common solvent in industrial cleaning."
Pyramid Presence
