Fenchol

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Fenchol (chemically related to terpineol but closer in scent to borneol) opens dry and woody, with a cool camphor edge that stays soft rather than sharp. Think aged wood and forest floor more than fresh pine, with a faint minty coolness and quiet sweet-herbal and lemon nuances underneath. A small amount lends dry, woody-earthy depth and a clean camphor lift to woody, herbal and pine compositions, sharpening them without shouting. It also props up citrus and lime bases, giving them backbone and a touch of power. Use it in traces. It is a seasoning, not a star. A touch dries out a sweet floral and stops it cloying, or lends a rosemary-and-pine freshness to a fougère. In a lime cologne it adds a rooty, woody anchor. Show more