FRAGRANS SCENT JOURNAL

Gourmand

67 articles · Articles on gourmand notes such as vanilla, coffee and caramel.

67 articles

Milk perfume note: what does lactonic mean?

Learn how a milky accord differs from actual milk, cream and lactose, with original sensory research.

Understand why sucrose sweetness differs from a sugar scent and how caramel and cotton-candy impressions are built.

Explore almond milk's soft creamy scent and distinguish the beverage from bitter almond and a constructed perfume accord.

Learn heliotrope's powdery almond-like scent and why the molecule called heliotropin was not detected in one flower-headspace study.

Explore coconut's creamy and fresh perfume facets, and why coconut water, milk, oil and a scent accord differ.

Understand pecan's nutty, roasted perfume note, how roasting changes aroma and why the name does not prove real nut material.

Understand edible associations in gourmand perfume through vanilla, cocoa and caramel routes.

A honey note can be warm, floral and richly sweet. Learn why floral origin changes real honey, how beeswax differs and how an accord is built.

A cacao note can be roasted, dark and reminiscent of bitter chocolate. Learn how bean processing, cacao and chocolate, and perfume accords differ.