A deep, rich, dense and sickly-sweet scent with warm, buttery tones. Caramel is often used as a base note to define fragrances with a sensual heat that lingers. Most often used in women’s perfumes, caramel adds a sweetness to delicate floral compositions and enriches gourmand fragrances.
When used in fragrance, the deliciously sweet scent of caramel is reproduced from other synthetic essences such as maltol or ethyl maltol.
The decadent caramel note owes its success to its gourmand predecessor, “Angel”. Originally created in 1992 by Thierry Mugler, Angel reimagined the perfume industry with the creation of a new olfactory family of fragrances nowadays referred to as “Oriental Gourmand” or simply “Gourmand”. As a result, synthetic fragrances now capture the sweetness of delectable delights, from toffee apple to cotton candy and beyond.
1992, Thierry Mugler wanted to create his first feminine fragrance. A fragrance that makes you want to bite the person who wears it. He wanted to find there all the smells of his childhood, the perfume of his mother, Shalimar, the smell of cotton candy and birthday parties. Angel marks an olfactory turning point in the world of perfumery, by adding a caramel note to the oriental base, and thus introducing gourmand, edible scents. Its fresh start of bergamot, mandarin and passion fruit, facilitates this new note which develops on a base of patchouli, caramel and vanilla, extremely identified.
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