Note · Gourmand notes
Cocoa
Theobroma cacao
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Drier and more bitter than chocolate, cocoa gives perfumery a powdery, earthy, lightly roasted note, extracted from the beans.
What it brings
A bitter, velvety shadow that tempers the sweetness of vanilla.
Text written with the help of AI, based on reference sources: encyclopedias, raw-material manufacturers and official information from the fragrance houses.
Material profile
- Family
- Gourmand notes
- Nature
- Natural material
- Botanical name
- Theobroma cacao
- Origin
- Fermented, roasted cocoa beans from West Africa and South America.
- How it is obtained
- Volatile solvent extractionSupercritical CO₂ extraction
- On Volute
- 13 fragrances
The fragrances that reveal it
In the same family · Gourmand notes
- Almond
- Almond milk
- Amaretto
- Black truffle
- Brandy
- Buckwheat
- Butter
- Calvados
- Caramel
- Chantilly cream
- Chestnut
- Chocolate
- Coconut
- Coffee
- Cognac
- Cotton candy
- Coumarin
- Crème brûlée
- Gourmand accord
- Halva
- Hazelnut
- Honey
- Liquorice
- Malt
- Marshmallow
- Milky notes
- Nougat
- Pistachio
- Praline
- Rice
- Roasted barley
- Rose liqueur
- Rum
- Sesame
- Sugar
- Sugar cane
- Toffee
- Tonka bean
- Vanilla
- Vodka
- Wheat
- Whipped cream
- Whisky