Move over benzaldehyde, there's a new marzipan in town. Closer to Cherry and almond than bread, but also with a hidden heliotropin feature. One important use of this material beyond its power is that it also has a distinct heliotropin note which makes it very useful when replacing this molecule
 
 
 
Bread Thiophene is a material I've worked with for a number of years, including when I managed to smash a bottle of it a few years ago bathing my studio in a lovely almondy but nevertheless sickly aroma for about a month. Since then I've been comparing different qualities. Some are a little bit chemical and phenolic, others a bit roasted. However I have now found this one so here it is just in time for Christmas 
 
Although it's found in bread, this sulphur version of 5-methyl furfural is actually closer to cherry marzipan and other fruity and nutty materials. However it also lasts longer than benzaldehyde and has an in-built complexity which makes benzaldehyde seem a little bit cartoonish 
 
At 10% in IPM.