It's not overripe or underripe: poirenate is a pear at its most perfect stage of ripeness. Even better, it is more of a classical pear note, so it is not saccharine sweet like the genetically manipulated varieties sold in supermarkets today. This makes it far more useful for building a pear note as you don't have to fight stickiness. The balanced quality of this aroma chemical makes it useful in non-fruit contexts also. It can add freshness and an aquatic sense to fruit notes, and it can temper the harshness of green notes in florals like hyacinth and lilac. For pear texture and fruity realism, pair Poirenate with a touch of safraleine and Pear Ester. Ethyl-2-methyl butyrate will take it in the direction of overripe, and a higher dose of safraleine and a touch of cis-3-hexenol will unripen it.
