The warmth of a cozy cafe meets the saturated sweetness of sticky caramel. Maltol melts to the bottom of fragrances, typically lending an enveloping warmth to the heart or base note of gourmand accords.
Maltol is a synthetic molecule that reproduces the notorious caramel scent.
In perfumery, the milky-sweet note of praline owes its success to the creation of “Angel,” a perfume developed by Thierry Mugler and first released in 1992, and then quickly taken up in “Lolita Lempicka” in 1997. These fragrances marked the beginning of a new gourmand-obsessed era in the history of perfumery, taking notes like praline by the hand and bringing them to the forefront.
