Tomato

About

Tomato (most often the leaf) is a vivid green, sappy note with a crisp, slightly metallic snap and a peppery-bitter vegetal bite; it evokes crushed stems, warm greenhouse air, and sunlit garden vines with dewy, humid freshness. Built with leaf alcohols (cis-3-hexenol) and methoxypyrazines, it’s used as a top-to-heart accent to add realism and cut through sweetness, sharpening citrus-aromatic structures and lending earthy contrast to florals; it pairs well with basil, mint, galbanum, violet leaf, fig leaf, and vetiver, but must be dosed carefully to avoid bell-pepper harshness.

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