Green Apple

What Does It Smell Like?

Green apple smells like biting into a crisp Granny Smith—tart, juicy, and almost mouth-puckeringly fresh. It's not the sweet, candied apple of desserts, but something brighter and greener: imagine the smell of the skin and flesh together, with a slight herbaceous edge underneath. There's a clean, almost squeaky quality, like polished fruit or fresh-cut stems. It feels sharp and energising rather than cosy.

Origin & History

Green apple is almost always synthetic, created through chemistry rather than squeezed from actual fruit. The primary compound is typically 2-methylbutanoic acid or esters that mimic the volatile aldehydes found in real apple skins. Because genuine apple volatiles are unstable and don't travel well in fragrance, perfumers synthesised convincing green apple molecules in laboratories during the 20th century. This allowed them to capture that crisp, tart character reliably. The note exploded in popularity during the 1990s and 2000s, becoming a signature of fresh, modern fragrances.

In Perfumery

Perfumers deploy green apple as a bright topnote that catches attention immediately. It's refreshing and slightly provocative—that tartness makes people sit up and notice. Often paired with citrus or florals, it adds lift and youthful energy. It's rarely a base note; instead, it sparkles at the opening before fading, lending a fruity-fresh personality to casual, sporty, and contemporary compositions.

Pairs Beautifully With

Featured In 44 Fragrances