- Origin
- an accord composed by the perfumer
- Raw materials
- diacetyl, lactones, creamy notes
- Extraction
- synthesis
- Olfactory group
- gourmand (creamy)
- Position in the pyramid
- heart and base
- Synthetic substitutes
- diacetyl, delta-lactones, iris notes
Butter in perfumery is a soft, “edible” accord that conveys the smell of fresh butter, warm pastry and cream. It is an unexpected but very cosy note that makes a fragrance warmer and more delicious.
How it smells: soft, creamy and warm: fresh butter, a light sweetness of cream, a faintly nutty and “baked” shade. Butter sounds cosy, homely and a little like a patisserie.
The characteristic buttery smell comes from diacetyl — a molecule present in butter, cream and even some wines. Iris has a similar buttery softness: its root oil has creamy touches too.
What it pairs with: with caramel — “butterscotch”, with iris — powdery-buttery softness, with pastry and vanilla — a “croissant”, with nuts — praline, with musk — a warm skin-like base.
Good to know: in France the best butter is considered to come from Brittany and Normandy, and Breton pastry chefs have been adding sea salt to it for centuries.
