Feijoa

Lactic acid against a floral sugar that has almost no sourness of its own.

Vanillin lines up with the ester perfume and stops it reading as cheap sweets.

Both carry the same estery top note; the apple gives it the body it lacks.

The perfume is loud and the acid is quiet. Correct the imbalance directly.

Gingerol heat under a very floral sugar; it stops the crumble tasting like perfume.

Fat holds volatile esters that otherwise disappear ten minutes after cutting.

Juniper resin catches the green edge under the perfume. A southern-hemisphere sour.

Lactones and esters in the same tropical register; the fat carries both.

Two loud floral perfumes; use half of each or the whole thing smells like soap.

Shared thiol-and-ester profile. New Zealand grows both in the same valleys.

Cocoa butter is the only fat bland enough to let the perfume run the show.

Green-floral acid on brine; strange, southern, and better than a mignonette.