- Origin
- an accord composed by the perfumer
- Raw materials
- ethyl maltol, maltol, furaneol
- Extraction
- synthesis
- Olfactory group
- gourmand
- Position in the pyramid
- heart and base
- Synthetic substitutes
- vanillin, caramel accords
The sugar note is a gourmand accord that conveys a sense of sweetness: candyfloss, a caramelised crust, fresh baking. Pure sugar itself barely smells — we “hear” sweetness through associations.
How it smells: sweet, soft and warm: candyfloss, slightly burnt caramel, a light fruity-berry shade. Sugar sounds playful, cosy and a little childlike.
The main molecule of the sugary smell is ethyl maltol: it is what smells of candyfloss and fairground sweets. In minute amounts it makes both fruity and floral compositions sweeter.
What it pairs with: with vanilla — a classic dessert, with caramel — “salted caramel”, with berries — sugared berries, with rose — rose Turkish delight, with musk — soft, sweet skin scents.
Good to know: the feeling of sweetness in perfume is an illusion: the nose cannot taste, but the brain links familiar smells of sweets with the flavour we remember.
