Citrus

Mandarin orange smells like biting into a sun-warmed orange on a summer afternoon—bright, juicy, and intensely sweet, but with a slightly floral, almost creamy undertone that distinguishes it from sharper citrus fruits like lemon. It's warmer and softer than bergamot, less bitter than grapefruit, with a whisper of honeyed smoothness. Imagine the concentrated essence of that sticky-fingered moment when you peel the fruit and release its aromatic oils—that's mandarin's character: immediately uplifting, naturally sweet, and wrapped in an almost candied warmth.

Fresh

Salicylate smells like the sharp, clean bite of wintergreen sweets—think of those old-fashioned lozenges or the tingle of peppermint toothpaste, but softer and more rounded. There's a medicinal freshness layered with subtle warmth, slightly spicy and vaguely herbal, reminiscent of birch or eucalyptus. It's crisp without being aggressive, with an almost cooling sensation on the olfactory nerves that makes you think of menthol, though it's distinctly its own thing—fresher, greener, slightly herbaceous.