Bitter almond smells sweet and nutty with a cherry-marzipan edge and a faint anise lift. It is one of the most evocative gourmand notes and instantly associated with amaretto and stone fruit pastries.
The aroma comes from benzaldehyde, a molecule naturally present in bitter almonds (Prunus dulcis var. amara), cherry pits, apricot kernels and peach stones. Natural bitter almond oil was once produced by steam-distilling crushed kernels, but the process released toxic hydrogen cyanide and is now heavily restricted. Modern perfumery uses synthetic benzaldehyde, which is safer, cheaper and perfectly identical to the natural.
Bitter almond is a top note with surprising persistence into the heart. Perfumers use it to add marzipan sweetness to gourmands (Hypnotic Poison, Lolita Lempicka, Kurkdjian's Grand Soir), to soften heliotrope in powdery florals, and to warm cherry and heliotrope compositions. It pairs beautifully with vanilla, tonka, rose and cherry.
Bitter almond performs best in autumn, winter and evening wear, and suits cosy gourmand signatures.
