Orange in perfumery

Imported to Europe in the 15th century by Portuguese navigators, the sweet orange quickly became a highly sought-after fruit in Europe. Still reserved for an elite in the 19th century, it is now cultivated in warm, sunny regions from Florida to the Mediterranean Basin, and eaten all over the world.
Juicy, fruity and salivating, but also clean, aldehydic and sparkling: whether sweet or bitter, orange oil has long been a favorite of perfumers, in both fine and functional fragrances. Synonymous with energy and good humor, the fruit also evokes breakfast and is one of the best-selling flavors for beverages.