Valencene

Say itVAL-uhn-seen

Soft, sweet orange juice; woody-citrus, dry and slightly fatty.

What it is: A molecule made by fermentation.
Where it comes from: now also brewed by microbial fermentation
When you smell it: Heart: the first hours.
What perfumers do with it: Adds juicy, natural orange-juice depth and tenacity to citrus accords; the precursor of nootkatone.
Worth knowing: Isobionics launched fermented valencene in 2010, brewing it with bacteria in a tank six storeys tall.
Also called: (+)-Valencene

Not on the label of any of the 232 perfumes read so far.

Sources