Candied lemon smells like a citrus sweet shop—imagine biting into a glazed lemon sweet where sharp, zesty brightness meets sugary warmth. It's fresher than honey but less austere than raw lemon peel; the tartness is softened by a crystalline sweetness, almost like marmalade left in the sun. There's a subtle confectionery note underneath, reminiscent of boiled sweets or candyfloss infused with citrus oils. It's cheerful without being cloying, nostalgic without being dated.
Candied lemon is primarily a synthetic or semi-synthetic creation, though it draws inspiration from traditional candied citrus peel, a medieval delicacy. Perfumers construct this note by blending natural lemon oil (limonene-rich essential oil from Citrus limon) with white musks, iso E Super, and sugar-mimicking aldehydes or polysaccharide accords. The sweetness amplification comes from woody amber bases and vanilla-tinged molecules. Some houses use actual candied citrus extracts, but most rely on clever chemistry to capture that preserve-like crystalline warmth without the density of real confectionery.
Candied lemon acts as a luminous, uplifting heart note or top-middle bridge. It brightens compositions without the sharp bite of pure citrus, making it ideal for fragrances aiming at sophistication with approachability. Perfumers use it to balance heavier base notes or add gourmand warmth to fresh scents. It lends an edible, tactile quality.
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