Chanel N5 Eau de Parfum

Aldehydes: Aldehydes are organic compounds that occur in nature but are almost exclusively synthetic when used in perfume. Popularised by Ernest Beaux’s iconic 1921 fragrance, Chanel No.5, they produce different scents depending on their chemical composition, from fresh and soapy to waxy, citrus and metallic. Aldehydes pair well with floral bouquets and citrus compositions, delivering an effervescent opening by amplifying the top notes before elevating the heart notes and generally adding depth. They also prevent musky accords from becoming too rich and sit beautifully over woody base notes, adding crispness ahead of a warming drydown.

Ylang-Ylang: Ylang-ylang grows in tropical rainforests across Southeast Asia and Indian Ocean islands like Madagascar and the Comoros. Its exotic, multi-faceted scent profile varies depending on the length of distillation, with tones ranging from bright and floral to rich, woody and balsamic. Used in perfumery since the 1860s, ylang-ylang became more widespread after balancing out the sharp aldehydes in 1921’s Chanel No.5. Today, it is an industry staple prized for its versatility, acting as an anchor for white floral bouquets, providing sweet, buttery heart notes and subtle spicy undertones, or producing a warm, seductive, solar aroma.

Neroli: Neroli is extracted from the beautiful white blossoms of the bitter orange tree, which thrives in warm North African countries like Tunisia. Its name references the Italian town of Nerola, whose 17th-century princess, Anne Marie Orsini, famously used the essence to perfume her gloves and bathwater. After appearing in Johann Maria Farina’s original Eau de Cologne in 1709, it helped form the bright, radiant opening of Chanel No.5. With its intense yet refreshing citrus fragrance, subtle, honey-like sweetness and floral, green or spicy facets, neroli is naturally energising and luxurious, pairing perfectly with white florals and other citrus notes.

Bergamot: Bergamot is a fragrant fruit known for its medicinal properties and as a signature element of Earl Grey tea. Cultivated almost entirely in the fertile orchards along Italy’s Calabrian coast, bergamot offers a fresh citrus facet with a subtle floral edge and a hint of peppery spice. It entered perfumery as an energising top note in Johann Maria Farina’s revolutionary Eau de Cologne of 1709 and has since become cherished for its crisp, uplifting aroma. As one of the most versatile ingredients of modern perfumery, bergamot is used to elevate and enliven everything from elegant chypres to sophisticated fougères.

Peach: Peach has been an aromatic ingredient since ancient times, but because its essence is hard to extract, it only entered perfumery after the discovery of Aldehyde C14 in 1908. Rich, velvety and lusciously creamy, this lactone evokes ripe, juicy peaches and is mixed with romantic florals, bright citrus facets and sensual amber notes to create captivating accords. Guerlain’s landmark 1919 perfume Mitsouko harnessed the nectar-like character of synthetic peach to balance its deep, mossy foundation, creating the fruity chypre sub-family. Today, adaptable peach accords are highly prized, enriching gourmand fragrances, smoothing out heavy florals and softening woody undertones.