Gourmand Fragrances: 25 Confectionary, Exotic, Liqueured, and Savory Scents

The gourmand class of fragrances encompass a variety of not quite edible, ambrosial, olfactory delights that are scrumptious, delicious, and comfortable to wear. Chocolate, vanilla, honey, even chili pepper notes can be found in these yummy, enticing perfumes. Every woman should try a gourmand at least once!

Gourmands are delicious, succulent, almost edible perfumes sometimes referred to as “foodie” fragrances. To further define, the word “gourmand” means glutton or gorger of food. These delectable delights hold within them appetizingly sweet or savory scents which are accompanied by non-edible basenotes, such as patchouli or musk. The inextricable bond between taste and smell, called flavor, is what makes them so appealing. The esters they emit (molecules that evaporate into the air and travel to the nose) create a vision of something flavorful, tasty, and mouthwatering!

Angel by Thierry Mugler, launched in 1992, is widely accepted as the first gourmand fragrance with its delicious scents of caramel and chocolate. Interestingly, a study done in 1994 by Dr. Alan Hirsch at the Chicago area Smell and Taste Treatment and Research Foundation demonstrated that male arousal could be evoked by the smell of foods. The women’s perfumes tested elicited a sexual response of only 3-percent in the men studied, while a black licorice/doughnut mixture increased arousal at 32-percent, pumpkin pie doughnuts increased arousal at 20-percent, buttered popcorn increased arousal at 9-percent, and baked cinnamon buns increased arousal at 4-percent.

Following the introduction of Angel in 1992, there were several remarkable fragrances that expanded the concept of gourmands (see Table 1: Pioneering Gourmand Fragrances Timeline below).

Gourmands are a subcategory of the Oriental fragrance family. Orientals, incidentally, are a historical group of perfumes with seductive ingredients paired with vanilla that are native to Eastern Asia, the Middle East, and India. Gourmand scents, while sometimes made from essential oils (a natural oil with a characteristic odor extracted from a plant or other source), e.g. a vanilla odor from a vanilla bean, are, however, quite frequently synthetic (man-made) and are derived from aroma chemicals or aroma compounds, e.g. a caramel odor from ethyl maltol.

As they are varied, they can encompass anything from exotic desserts to fruit sorbets to nouvelle cuisine. Discussed within this hub are the scents that are either confectionary, exotic, liqueured, or savory. (Remark: These sub classifications of gourmands are for the purposes of explanation in this hub and, with the exception of savory, are not the in vogue terminology of the perfume community.) The List of 25 Ingredients below describes, first, the vision or reminiscence that note brings to mind, and second, the perfumery terms used to describe how it is perceived.

definition of confection: a dessert, candy, or delicacy made with sweet ingredients.

1. candied fruit

Oranges, limes, cherries, berries, currants, passion fruit, etc., coated with honey or syrup then rolled in granules of sugar. Candied fruit notes are sweet, fruity, sugary, syrupy, citrusy, juicy, ripe, and light.

2. candy apple

A tart crisp apple on a stick dipped into a sticky caramel, toffee, or sugared coating. Candy apple smells sweet, juicy, crisp, caramelized, sticky, irresistible, rich, and gooey.

3. caramel

A golden-brown bonbon made of burnt sugar, thickened milk, and vanilla. Caramel has aromas that are sweet, warm, rich, creamy, buttery, sensual, syrupy, toffee-like, and sometimes salted.

4. chocolate

Cocoa beans (cacao seeds) that have been fermented, roasted, ground and made into a chocolate liquor which is then combined with sugar, cocoa butter, and vanilla. Chocolate is perceived as deep, dusty, bitter, rich, smooth, sensual, indulgent, warm, spicy, decadent, silky, and addicting.

5. cotton candy

Sweet liquefied sugar that has been heated and spun into pastel-colored threads that form a sticky, delicious ball. Cotton candy emits esters that are sweet, sugary, fresh, fun, flirty, sticky, and yummy.

6. licorice

Licorice root oil or anise seed oil mixed with sugars, syrups, and molasses formed into a soft, chewy candy. Licorice notes are sweet to bittersweet, dark, rich, syrupy, spicy, velvety, strong, and woody.

7. marshmallow

Sweet sugars, syrup, and vanilla whipped to a spongy consistency then formed into balls. Marshmallow smells fluffy, delectable, sweet, rich, gooey, creamy, soft, irresistible, sugary, and sometimes toasted.

8. marzipan

A sweet, thick paste made of sugar, honey, and ground almonds. Marzipan has aromas that are nutty, sweet to bittersweet, warm, creamy, luscious, decadent, rich, and smooth.

9. white chocolate

Cocoa butter from cacao pods combined with sugar, butterfat, vanilla, and milk. White chocolate is perceived as soft, creamy, buttery, smooth, luxurious, sweet, milky, rich, and delicious.

definition of exotic: native to or characteristic of a foreign land; imported.

10. apricot

A luscious, juicy, sweet and tart, yellow-orange, sun-ripened fruit with a velvety skin. Apricot emits esters that are soft, fuzzy, slightly juicy, almondy, sweet, fruity, nectared, rich, succulent, and sensual.

11. cinnamon

The pungent, golden brown spice made from the rolled inner bark of the Cinnamon tree. Cinnamon notes are spicy, sensuous, red hot, sweet or bitter, comforting, delicious, and deep.

12. coffee

Coffee beans (seeds) which have been roasted, caramelized, ground and then fresh brewed. Coffee smells intense, burnt, warm, dark, energizing, earthy, chocolaty, fruity, nutty, herbal, spicy, and woody.

13. hazelnut

The creamy and delicately nutty filberts from the Hazel tree roasted until they are golden brown. Hazelnut has aromas that are nutty, sweet to slightly bittersweet, rich, woody, warm, starchy, and toasty.

14. honey

Nature's sweet golden liquid made by honeybees from the nectar of blooming flowers. Honey is perceived as sweet, syrupy, golden, rich, balsamic, soothing, ambery, soft, warm, and comforting.

15. raisin

A naturally sweet, sticky, dark-, green-, or golden-colored sun-dried grape. Raisin emits esters that are pruny, plumy, plump, juicy, fruity, sweet, and rich.

16. vanilla

The flavorful dark brown extract of whole vanilla beans, often used in ice creams or custards. Vanilla notes are creamy, classic, rich, buttery, sweet, comforting, cozy, warm, pure, and tempting.

definition of liqueur: a strong, sweet alcoholic beverage.

17. brandy

The natural golden-brown alcoholic spirit made from distilled wine aged in oak casks. Brandy smells boozy, loud, warm, cozy, deep, aged, cheerful, ambery, and sweet.

18. champagne

A white bubbly wine made from grapes grown in the Champagne region of France. Champagne has aromas that are sweet, bubbly, sparkly, fizzy, luxurious, delicate, effervescent, bright, and elegant.

19. cognac

The chestnut-colored brandy made by aging white wine in oak barrels. Cognac is perceived as boozy, oakish, grapey, elegant, floral, fruity, spicy, and woody.

20. rum

The deep golden alcoholic drink made from the fermentation of thick, syrupy molasses. Rum emits esters that are boozy, complex, sweet, sugary, thick, succulent, caramelized, heady, smoky, and smooth.

definition of savory: salty, pungent, or piquant to the sense of taste; not sweet.

21. bay leaf

The leaf from the bay laurel that adds a seasoned herbaceous taste to Italian cuisine. Bay leaf notes are herbal, spicy, strong, pleasant, bitter, and balsamic.

22. chili pepper

The fiery hot red, green, and yellow chilies often added to Mexican or Indian cuisine. Chili pepper smells strong, sharp, pungent, red hot, spicy, potent, sassy, and saucy.

23. cumin

The ground aromatic seeds from a parsley plant used in Mediterranean and Indian dishes. Cumin has aromas that are pungent, sultry, bitter, sour, intimate, animalic, spicy, and sweaty.

24. curry

The powdery spice of Indian cuisine which includes a mix of coriander, turmeric, cumin, fenugreek, chili pepper, and garlic. Curry is perceived as very spicy, complex, exotic, and warm.

25. salt

Evaporated crystals from sea water added to dishes to create a flavorful, piquant taste. Salt emits esters that are woody, marine, breezy, beachy, and spicy.

Experts in the field of perfumery have stated that gourmands should only be worn by the young. However, women of all ages adore and love wearing them, perhaps in part because of the memories they evoke. They are comfortable, casual, laid-back, and delicious. A woman can be a gourmand personality at any age! And, although, most women choose to only wear them as a fall perfume or winter perfume, some of the lighter, fruity choices are a perfect fit for the warm spring and summer months.

A sub class of the Oriental fragrance family, these parfums, eau de toilettes, and eau de colognes are found to be scrumptious, delicious, and comfy. They are based on edible delights that can be confectionary, exotic, liqueured, or savory. Every woman should try a gourmand fragrance at least once!

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