Originally Posted by Argane
I have decided not to go into aromachemicals. Since there are not fruit essential oils, could use natural organic flavors instead for peach, pomegranate, coconut, raspberry notes, etc.??
As David says many flavours will be no use because they are water soluble, and or too weak. Worse many are permitted as flavourings but not suitable for use in perfume (because they cause problems when used on the skin). You cant assume that because something is safe to eat its safe to use in a fragrance.
If you want to re-create fruit scents, the best way to do it is to research the chemical components of the natural scent (look for GC-MS and especially headspace analyses) and then put that together with aroma-chemicals: if you want to avoid synthetics, many of these are available as natural isolates
so you dont have to sacrifice your commitment to natural perfumery to do it.
One final thought: at the BSP symposium this year we were introduced to some new materials, one of which was an Apple Essential Oil
- a world first I believe - which is made from waste products of the cider and apple-juice industries. It really does smell of apple too. The only downside is its quite heavily restricted by IFRA.
There could well be other fruit oils that exist now too, though I would advocate caution as there are unscrupulous suppliers about who will claim that fragrance oils made entirely from synthetics are natural fruit oils. Its something Ill be researching myself as soon as I have some free time to do so.