Extraction Methods of Loganberry

Historically, the extraction of loganberry essence and juice was a manual, labor-intensive process centered on hand-picking the fruit at peak ripeness and using mechanical pressing. Because loganberries do not pull free from the core like raspberries, they were traditionally harvested with the receptacle intact and crushed to release their tart, deep-red juice for use in artisanal jams, syrups, and country wines.

Modern commercial extraction utilizes advanced technologies to preserve the fruit's complex aromatic profile and bioactive compounds. Current methods include aseptic pureeing, where the fruit is processed into a shelf-stable concentrate without refrigeration, and innovative green extraction techniques like Cold Plasma-Assisted Enzyme Method (CPEM) and Supercritical Fluid Extraction (SFE). These latest methods, often optimized by artificial neural networks, allow for the selective isolation of anthocyanins and polyphenols while significantly reducing solvent use and processing time.

The Loganberry note provides a unique blend of tartness and sweetness, often described as a hybrid of blackberry and raspberry. This complex profile makes it a popular choice for modern fragrances looking for an unconventional fruity opening. Notable examples of its use include Purple Accento and Purple Accento Crystal Edition from Xerjoff, which feature the note to add a sophisticated, deep berry sweetness to their compositions.

• Healing Berry by Jorum Studio
• #flowerpower (2023) by Ramon Monegal

Loganberry is also celebrated in the world of independent and artisanal perfumery, where its rich, slightly earthy fruitiness can be fully showcased. Healing Berry by Jorum Studio is a prime example, centering the note in a complex composition that explores its natural, almost jammy facets. The note's use is geared towards creating layered, photorealistic berry experiences rather than simple, bright top notes.

• The note is featured in other modern, unique compositions such as Eau d'Aspiration by Gravel and Sunshine Vibe by Maracujá Brasil.

The Loganberry note is typically used to bridge sparkling, fresh openings with warmer, more substantial heart and base notes, adding longevity to a fruity accord. Its tart, juicy character and subtle resinous qualities make it versatile across various fragrance families, from uplifting fruity-florals to deep gourmand or woody oriental structures.

The loganberry follows a distinct seasonal cycle where blooming typically occurs in the spring, often around late April, with fruit development taking approximately four to six weeks from blossom to maturity. The primary harvest season is relatively early and spans about two months, generally beginning in midsummer—typically from late June through July—and can extend into mid-autumn depending on the region. The berries do not ripen all at once, requiring multiple pickings throughout the season as they transition from red to a deep purple color. In many temperate climates, this early ripening window allows loganberries to bridge the gap between early strawberries and later summer raspberries and blackberries. Outside of the fruiting season, dormant bare-root plants are traditionally planted during the winter months, between November and March, to prepare for the following year's growth.