greenfruity

Greenfruity is a sensory descriptor used in flavor and aroma analysis to characterize notes that combine aspects of green, or unripe, fruit with overall fruitiness. The term appears in wine tasting notes, juice panels, and some beer and spirits evaluations, and is not tied to a single product or promotional concept. It is typically used to signal a specific aroma profile rather than a precise ingredient list.

In enology, greenfruity notes may evoke fresh green apples, pears, citrus zests, or other unripe fruits. They can arise from grape phenolics and aroma compounds that are more volatile when fruit is underripe, or from fermentation and aging processes that preserve or emphasize fresh fruit characters. The descriptor can influence perceived acidity and sweetness, and may be considered positive or negative depending on balance and style. For example, some white wines are described as having crisp, greenfruity brightness, while others aim for riper, tropical fruit profiles.

In sensory lexicons, greenfruity is one of many terms used to describe aroma and flavor; its exact meaning can vary by region, publication, or tasting panel. It is less standardized than core terms and may overlap with related descriptors such as green, herbaceous, or citrusy notes. Outside of beverage tasting, greenfruity can appear in culinary contexts to capture a fresh, fruity impression in dishes or sauces.

See also: flavor descriptor, fruitiness, methoxypyrazines, sensory analysis, tasting note.