Butter CO₂ Extract
A dairy-derived CO₂ extract with rich butter and cream notes and a soft, fatty finish.
Gourmand
About Butter CO₂ Extract
Butter CO₂ extract is obtained from dairy fat using carbon dioxide extraction. It is a material of animal origin, distinct from a butter accord composed from other aroma ingredients, and carries an actual dairy character rather than merely naming a dessert-like theme.
Scent Profile
The aroma is rich in butter, milk and cream impressions, with a smooth fatty texture that can persist into the drydown. It may recall shortbread, butterscotch or buttered popcorn, although its character is not the same as sugary sweetness on its own. The softer finish gives a blend a rounded, silky weight, making the sensation of creaminess as important as the recognisable butter smell.
Use in Perfumery
In small amounts, butter extract can support gourmand compositions or bring depth to white-floral blends. Jasmine, champaca, ylang-ylang and neroli are useful partners for its creamy character, which can connect floral richness with a warmer base. Its effect depends strongly on proportion: a discreet addition may change the texture of a flower accord without making the whole perfume smell like a dairy product, while the exact appearance and handling characteristics vary between commercial extracts.
