Fruity molecules are aroma chemicals used to create or strengthen juicy, ripe and edible fruit effects within a fragrance. Depending on the material, they may suggest berries, peach, pear, pineapple, apple, banana, coconut or other tropical and orchard fruits. Perfumers use fruity molecules to build recognisable fruit accords, brighten floral compositions and add sweetness, colour and impact. They are especially useful for creating fruit notes that cannot be obtained through natural extraction. Careful dosing helps prevent the fragrance from becoming overly sweet, artificial or candy-like.