What Is Framboise?
Framboise is an aroma chemical created in 1957 by a French fragrance house during a search for a reliable raspberry character that natural extracts could not supply. It is a fully synthetic material produced by carefully blending several isolated molecules in a controlled environment. Each component is first distilled to high purity then combined in precise ratios so the finished liquid keeps its character batch after batch.
At room temperature Framboise appears as a clear mobile liquid that pours easily and mixes well with both oils and alcohol. This easy handling makes it popular in fragrance labs of every size. Regulatory approvals for a wide range of product types have helped it become a staple rather than a niche material.
Because the feedstocks come from large scale petrochemical and bio-based processes its cost is moderate. It is generally considered affordable enough for everyday cleaning products yet refined enough to feature in fine fragrance formulas. Most major perfume companies keep it on hand and new perfumers learn to work with it early in their training.
What Does Framboise Smell Like?
Perfumers usually place Framboise in the fruity family. Off a blotter it opens with a vivid burst of ripe raspberry that feels both juicy and slightly tangy, much like the aroma released when you crush fresh berries between your fingers. There is a gentle sweetness reminiscent of raspberry jam balanced by a subtle green facet that stops the note from becoming cloying.
Within the traditional top, middle and base structure Framboise sits in the top to early middle zone. It flashes brightly in the first minutes then settles into a softer berry tone that supports floral and chypre accords for several hours. While it never behaves like a heavy base note it shows better persistence than most other fruity materials so the raspberry impression lingers longer than expected.
Projection is moderate. In an eau de parfum trial the raspberry message is easy to detect at arm’s length for the first hour. After that it pulls closer to the skin yet remains present for up to six hours, depending on concentration and the other ingredients surrounding it.
How & Where To Use Framboise
Framboise is one of those easy going materials that behaves nicely on the blotter and in the beaker, so most perfumers are happy to have it within arm’s reach. It pours cleanly, blends quickly and rarely misbehaves during aging trials.
The obvious role is to deliver a clear raspberry top note in fruity, floral or gourmand compositions. When a formula calls for a realistic berry accent without the instability of natural extracts, Framboise is often the first candidate. It lifts rose, peony or violet accords, brightens peach or strawberry blends and adds sparkle to modern chypres where a red fruit twist feels contemporary. In lipstick-style fragrances the material supplies that classic cosmetic raspberry tone that sits between sweet and powdery.
Perfumers will usually opt for Framboise instead of other fruity bases when they need better tenacity, a cleaner drydown or a note that survives the harsh conditions of soaps and detergents. Its resistance to alkaline environments and high temperatures makes it valuable in bar soap, shower gel and laundry products where natural raspberry would vanish or turn off-odor. In candles its stability helps the berry note remain clear after long hot pours.
Typical usage runs from trace amounts up to around 3 % in fine fragrance and 5 % in functional products. At 0.1 % it gives a gentle juicy lift, at 1 % the raspberry becomes unmistakable and at higher levels it pushes toward a candy-like intensity that can dominate lighter florals. Because the sweetness scales quickly, many perfumers build a supporting green or citrus edge to keep the profile fresh.
No special prep is usually required. The liquid is fully miscible with alcohol and common perfume oils, so it can be weighed directly into the concentrate. If you expect to dose it near the upper limits in soap or detergent, a quick pre-blend with a solvent such as dipropylene glycol can improve dispersion but even that step is optional.
Safety Information
Working with Framboise, like any aroma chemical, calls for a few sensible precautions to keep the lab environment safe and comfortable.
- Always dilute before evaluation: prepare a 10 % or weaker solution on a scent strip instead of smelling the neat liquid
- Avoid headspace sniffing from the bottle: concentrated fumes can overwhelm the nose and irritate mucous membranes
- Ensure good ventilation: open windows or switch on an extractor fan to prevent buildup of vapors during weighing and blending
- Use personal protective equipment: nitrile gloves and safety glasses guard against accidental splashes or spills
- Health considerations: some individuals may experience skin irritation or sensitization, pregnant or breastfeeding users should seek medical advice before handling, brief exposure at low levels is usually safe yet prolonged or high-level contact can pose health risks
Always review the latest Material Safety Data Sheet supplied by your vendor and keep an eye on updates as regulations evolve. Follow current IFRA guidelines for maximum concentrations in each product type to ensure your finished fragrance is both compliant and consumer friendly.
Storage And Disposal
When kept under proper conditions Framboise stays fresh for about three to four years before its scent starts to flatten or pick up off notes. The clock starts the moment the drum or bottle is opened so good storage habits pay dividends.
A refrigerator set around 4 °C will stretch the life of both the neat material and any dilutions, though room temperature is acceptable if the bottle sits in a cool well-ventilated cupboard away from sunlight and radiators. Avoid temperature swings as they speed up oxidation.
Use bottles fitted with polycone caps so the plastic liner forms a tight seal. Dropper tops rarely close fully and allow air to creep in, leading to skin formation and loss of punch. Top up containers whenever possible or transfer leftovers to a smaller vial so there is minimal headspace.
Label every vessel with “Framboise,” its concentration, batch or receipt date and the key safety phrases from the SDS. Clear markings prevent mix-ups, help with traceability and remind anyone in the lab that this is a chemical not a food ingredient.
For disposal, never tip large quantities down the sink. Small test residues on blotters can go in general waste but any measurable liquid should be absorbed onto vermiculite or kitty litter then handled as hazardous chemical refuse according to local regulations. Framboise is partly biodegradable yet high volumes can still stress water treatment systems, so responsible disposal protects both plumbing and the environment.
Summary
Framboise is a synthetic raspberry note that gives perfumers an easy way to add bright realistic berry facets wherever natural extracts fall short. It smells like freshly crushed ripe raspberries with a hint of green tartness and enough staying power to ride from the top of a perfume into the heart.
The material shines in fruity floral and gourmand accords, boosts modern chypres and even survives the punishing conditions of soaps detergents and candles. Its moderate cost good stability and user-friendly liquid form have made it a fixture on lab benches worldwide.
Keep an eye on air exposure and store it cool to preserve that juicy pop. With those simple precautions Framboise remains a fun versatile tool that can lift countless compositions without fuss.