Fragrans
Fragrans

Choose a language

TürkçeTREnglish✓العربيةAR

Note families

Gourmand Notes

Carries food associations into the language of scent: vanilla, tonka, coffee. Smelling sweet does not mean a formula is sugary.

Vanilla pods, dark beans, coffee beans, cacao pieces and honey on wood

Notes in this family

24 notes
Ribbon of golden honey, natural honeycomb and a dark amber perfume bottleWhat is the honey note in perfume?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.Opened cacao pod, roasted cacao beans and an amber perfume bottleWhat is the cacao note in perfume?A cacao note can be roasted, dark and reminiscent of bitter chocolate. Learn how bean processing, cacao and chocolate, and perfume accords differ.Roasted coffee beans beside a dark amber perfume bottle on pale stoneWhat is the coffee note in perfume?A coffee note can smell roasted, bittersweet and sometimes chocolate-like. Learn how roasting, caffeine and a constructed perfume accord differ.Ribbon of golden caramel, brittle caramel pieces and an amber perfume bottleWhat is the caramel note in perfume?Caramel recalls the sweet, browned and sometimes lightly burnt smell of heated sugar. Learn how caramelisation differs from a constructed perfume accord.Wrinkled dark tonka beans and pale crystalline traces on a charcoal stone surfaceWhat is the tonka note in perfume?Tonka is a warm fragrance note that can recall dry hay, almond and vanilla. Learn what the bean and coumarin are, how perfumers use the effect, and how it differs from vanilla.Split dark vanilla pod, cured vanilla beans and a pale vanilla orchid flowerWhat is the vanilla note in perfume?The vanilla note is a warm, soft scent impression. Learn how vanilla pods develop their aroma, what vanillin does, and how perfumers create sweet or dry vanilla effects.