Natural Isolates

Natural isolates let us capture scents that nature cannot give as an essential oil. There is no way to press a melon, distil a pear or extract a freesia. To capture these notes without turning to petroleum-based synthetics, we use natural isolates.

Natural isolates: quince, fig leaf, hyacinth and narcissus in clear acrylic blocks

What is a natural isolate?

A natural isolate is a single aroma molecule separated from a natural raw material, by distillation, fractionation or natural fermentation. It is not a “nature-identical” synthetic made from petroleum: the molecule comes from a plant, a seed, a resin or a natural fermentation, and it keeps that natural origin. The international standard ISO 9235 sets out what counts as a natural aromatic raw material, including isolates.

Where do they come from?

A few examples of the kind of molecules perfumers isolate from nature:

  • Linalool, from ho wood and coriander seed: fresh, floral and woody.
  • Eugenol, from clove leaf: warm and spicy.
  • Citral, from litsea cubeba: bright and lemony.
  • Geraniol, from palmarosa: soft and rosy.
  • Natural vanillin, from clove or rice bran: creamy vanilla.

Why we use them

Natural isolates let us create effects no single plant oil can give: the watery coolness of melon, the crispness of pear, the lift of a spring flower. They are especially valuable in the top notes, where they add clarity and sparkle and help keep fresh citrus and fruit notes bright and recognisable.

A rare and costly choice

Natural isolates often cost ten times or more than the same molecule made synthetically. Most of the fragrance industry uses the cheaper synthetic version; we choose the natural one, because it keeps every drop of our perfumes plant-derived.

Why natural isolates are on the rise

As more people ask for natural flavourings in food and drink, production of natural isolates has grown. That has made more of them available to perfumers too, although they remain expensive and in limited supply compared with synthetics.

Natural and organic compatibility

Natural isolates are compatible with natural and organic formulation standards when they are produced by permitted natural processes. They contain no petroleum-derived synthetics, phthalates or synthetic musks.

Our accords

These are the accords we build from natural isolates, and the perfumes you will find them in. The exact molecules behind each accord remain our own.

Apricot Accord°Velvety, sun-ripened stone fruit.Jacinth Jonquil, Neroli Nuance
Berry Accord°Juicy mixed red berries.Berry Blitz, Rose Rondeaux, Trevi Rose
Blueberry Accord°Dark, jammy blueberry.Berry Blitz, Carissis
Caramel Accord°Warm, golden caramel.Oud Octavo
Cherry Accord°Tart, almondy cherry.A Capella Ray
Fig Accord°Milky, green fig.Pizzicato Bliss
Forest Accord°Cool moss, bark and pine.Bebop Allure, Mocha Muscari, Oud Octavo, Paper Flower Fan, Rose Rondeaux, Santal Foy
Freesia Accord°Light, peppery spring flower.Paper Flower Fan
Fresh bark Accord°Green, woody, freshly cut bark.Trevi Rose, Whistle Moon
Fruity wine Accord°Rich, fruity red wine.Berry Blitz
Grape Accord°Sweet, juicy grape.Jacinth Jonquil
Green apple Accord°Crisp, tart apple.Bebop Allure
Green grass Accord°Freshly cut green grass.Ocean Commotion
Hyacinth Accord°Green, dewy spring hyacinth.Jacinth Jonquil
Jonquil Accord°Honeyed narcissus.Jacinth Jonquil
Melon Accord°Cool, watery melon.Carissis, Moiré Mimosa, Whistle Moon
Ozonic Accord°Airy sea breeze.Lissom Linden, Ocean Commotion
Peach Accord°Soft, velvety peach.Carissis, Jacinth Jonquil, Rose Rondeaux, Whistle Moon
Pear Accord°Juicy, crisp pear.Carissis
Quince Accord°Golden, perfumed quince.Pizzicato Bliss
Raspberry Accord°Bright, jammy raspberry.Rose Rondeaux
Rhubarb Accord°Tart, green rhubarb.Lissom Linden
Rum Accord°Warm, spiced rum.Mocha Muscari, Rose Rondeaux
Tuberose Accord°Creamy, heady tuberose.Moiré Mimosa
White floral Accord°Luminous white petals.Lissom Linden

°Made of natural isolates. Explore all our ingredients