Fruity notes have a long history in perfumery: the pineapple accord which made Aventus such an iconic star was first used by Jean Patou in the 1920's. Of course, this accord has been refined over the decades: fig would be another good example of this process. Fragrance molecules are constantly being improved, re-worked and reinvented. They come in and out of fashion in different incarnations, just as colours and cuts do in clothing. Individual fruity notes revolve in perfume cycles, usually blended into floral, green, oriental and chypre fragrances. Setting aside citrus fruits - a family in themselves - fructose accords are generally synthesised although enormous advances in science are now challenging this.
Cherry, blackcurrant, blackberry, fig, pear, guava, raspberry, strawberry, apple, pomegranate, peach, apricot, greengage and melon have all enjoyed their own vogue in perfumery. Once these fruity accords suggested a sense of strange exoticism; but thanks to the shrinking of the world and the dominion of the supermarket, pineapple and mangoes no longer seem foreign to us. Fruit now is more about lushness, indulgence, sensuality: a voracious delight in life and love. Like gourmand scents which use chocolate, cakes and cream to entice the nose, fruity perfumes simultaneously arouse and satisfy the appetite.
Fruity fragrances tend to be light-hearted, witty, joyful and extroverted though they are of no particular gender. However, certain soft sweet fruits by association are perhaps seen as more feminine: e.g. peaches, apricots, cherries - fruits that have traditionally been seen as metaphors for the female body. Fruity scent is becoming increasingly sophisticated as perfumery techniques discover how to interpret an ever-widening selection of ingredients and how to render them in rarefied and unusual ways.