- Origin
- an accord composed by the perfumer
- Raw materials
- vanillin, ethyl maltol, caramel and milky notes
- Extraction
- synthesis
- Olfactory group
- gourmand
- Position in the pyramid
- heart and base
- Synthetic substitutes
- vanillin, ethyl maltol, coumarin
The gourmand accord is a general name for “edible” notes that smell of desserts and sweets: caramel, vanilla, praline, cream. In perfumery the word “gourmand” means precisely this “delicious” style.
How it smells: warm, sweet and cosy: vanilla, caramel, a light nutty and creamy shade, a faintly baked crust. The gourmand accord sounds tempting, homely and a little childlike.
The modern fashion for gourmand fragrances began in the 1990s, when candyfloss, caramel and chocolate entered perfumery. Since then sweet fragrances have become one of the most popular directions in the world.
What it pairs with: with patchouli — a modern gourmand chypre, with coffee — “a patisserie in the morning”, with flowers — floral-gourmand compositions, with amber — dense warm fragrances, with musk — soft, sweet skin scents.
Good to know: gourmand fragrances are loved for their “comfort effect”: the smells of sweets awaken pleasant childhood memories and are associated with safety and warmth.
