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I don't think I know anyone who wasn't awestruck upon first inhaling a damascone. Immediately recognizable and yet hard to place, its appearance in many foods and flowers makes it a true aromatic chameleon.


Some perfumers are pre-emptively moving away from using damascones, out of fear of future elimination by regulatory boogeymen. Personally, I think they're too important to go without a huge fight, and at current recommended usage limits, a huge amount can still be achieved. This particular isomer is a good reminder of just how little it takes. In contrast to the more dark fruity delta and beta isomers, the gamma isomer exhibits an almost boozy metallic quality paired with an almost camphorated, conifer sharpness.

Gamma Damascone


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