Violette

Crystallised, it keeps the aroma the fresh petal loses in a day. Toulouse built a trade on it.

Beta-ionone in both. The berry is violet with acid and juice bolted on.

Cocoa fat holds ionone and the bitterness keeps the sweet from turning to talcum.

Cassis already smells violet; the two together are one aroma at double strength.

Fat is the only thing that stops the powdery note reading as an old handbag.

Same ionone-and-hedge register. The fruit supplies the tannin the flower lacks.

Violet is a listed note in vintage port for a reason. Adding it just underlines the wine.

Orris in the botanicals is irone, ionone with a methyl on. The flower makes it explicit.

Benzaldehyde ballast under a flower that would otherwise disappear off the plate.

Both run on nonadienal. Catch the leaf early and it smells of cut cucumber, not flower.

Green-melon aldehyde against brine. Two petals in the mignonette, no more than that.

The ionone edge is genuinely violet. Lean in instead of faking vanilla.

Carrot makes ionones, which is why it smells faintly floral. Make that the point.

Ionone is what aged reds throw over game. Skip the wine and put the flower on directly.