Strawberry blossom

Strawberry plants have been cultivated since Roman times for their fruit, but the flower's scent entered perfumery only in the late 19th century. Early French chemists experimented with strawberry leaf extracts, noting a faint aroma that never matched the blossom. In the 1920s, French perfume houses began trialing fresh flower distillates, but the low yield limited commercial use. The breakthrough arrived in the 1970s when CO2 extraction technology allowed perfumers to capture the blossom's volatile profile at scale. Since then, strawberry blossom has appeared in niche fragrances that celebrate youthful, spring‑time themes, often paired with citrus and green notes to emphasize its fresh character.