So…? Unique Womens Vegan Vanilla Candy Body Mist Fragrance Spray 150ml

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It seems that perfumers have recreated all possible desserts that exist; we've smelled perfume incarnations of praline, ganache, candied fruits, panna-cotta, crème brulée, nougat, profiteroles, Pavlova cake, and even rainbow sherbet. But maybe they forgot something, and have not made your favorite dessert yet? FRAGRANCE NOTES - Vanilla, Sweet. An irresistible sweet scent of vanilla notes that immerses your senses in a deliciously sweet aroma The alcohol group of cyclotene can form ethers, which are also used in perfume composition. According to some reports, Alberto Morillas added a trace quantity of one super secret Firmenich captive amyl ether of ocyclotene (close to cis-jasmon by its structure) to his Mugler Cologne. It has a saline effect, along with its maple syrup and anis sweetness.

At the beginning of the 1940s, maltol was produced on an industrial scale, but it was the flavor industry that first took an interest in the compound, since it turned out to be very useful in the reconstruction of a variety of flavors – from soups and ketchup (50-100 parts per million) to all kinds of confectionery (up to 3300 ppm). Maltol has been produced under different trade marks, like for example Corps Praline. In 1962, Pfizer trademarked the name Veltol. Maltol was then obtained from kojic acid, which was produced by certain species of fungi, like Aspergillus oryzae; in Japanese these are called koji (by the way, soy sauce is also fermented with these fungi). Derivatives of furan, in particular furfural (aka furfurol, which was first isolated about 200 years ago; it was much later, at the beginning of the previous century, when they established that it was, in fact, an aldehyde, but do not confuse it with furfuryl alcohol), are related to maltols. In the late 60s, Pfizer introduced a new product, Veltol Plus. Replacing the methyl substituent with ethyl in the maltol molecule (by replacing formaldehyde with acetaldehyde during one of its synthesis steps), they reached a substance that smelled 4-6 times more intense – the same cotton candy, but with a more pronounced fruity strawberry aspect and less burnt. Initially, when Givaudan introduced this compound, Levistamel was mainly used to reduce the amount of vanillin used in perfume, while preserving its overall sweetness. It was truly recognized when Maurice Roucel, a master of overdosing, put Levistamel in the center of his gourmand coffee fougère Rochas Man. At the same time another remarkable perfume, Yohji Homme, was released.

Even contemporary masculine fragrances have been generously splashed by the sugary trend: Almost every second men's fragrance can be designated as a gourmand fougère, with an amount of etyl maltol comparable to the content of this material in Angel.

There is an alcohol group in the molecule of maltol and ethyl maltol: these substances can form esters: You can see a couple of examples on the right side in the picture below. The alcohol group of maltol / ethyl maltol is important for the interaction with the "sweet" receptors, when esters lose their caramel smell and gain an alcohol-fruity nuance, which is characteristic for these compounds.Delivery is on a selected date, you can choose a delivery day of your choice, up to 10 days in advance (Excluding next day delivery. Postcode restrictions apply) Ethyl maltol, can be rightfully called a synthetic ingredient: it has not yet been found in nature. Pfizer has patented its Veltol Plus and methods of its synthesis in more than 20 countries. VEGAN, CRUELTY FREE & RECYCLABLE - Body Mist By SO…? Womens Vanilla Body Mist Fragrance Spray 100ml is vegan, cruelty free & comes with in a recyclable plastic (PET) bottle

Furaneol, or strawberry furanone, is found in the scents of natural strawberry and pineapple. Its relative, Homofuronol (again, we replace methyl with ethyl) also naturally occurs in coffee, raspberry, lovage, soy sauce, etc. Diluted, it has a very pleasant fruity smell with some wine like and butterscotch-caramel nuances. Despite its popularity in the flavor industry, perfumers had been quite reluctant to introduce fragrances of cakes and praline to modern perfumery. Here is what Mark Buxton recalls in one of his interviews: Of course, the use of maltol and ethyl maltol is not limited to gourmand compositions, in reasonable quantities they are added to floral, fruity, and even woody (especially coniferous-balsamic) fragrances. Another substance that cannot be missed here is L evistamel. It has a rather exotic odor profile–its main caramel tone is nuanced with anise-licorice, coffee, and balsamic notes, as well as a salty hint of celery, fenugreek, and immortelle. Probably, the word ethyl maltol is familiar to everyone by now: it is the notorious substance that smells like cotton candy and strawberry jam. An overdose of it glorified Mugler's Angel, which, in its prime, started the big gourmand trend we have been enjoying already for 30 years! But the history of using "sugar" in perfumery began long before 1992, the year when Olivier Cresp and Yves de Chirin introduced Angel.

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Nevertheless, it seems that the time of overly sweet gourmand fragrances has passed, and modern gourmand fragrances tend to have some volume at the expense of sweetness, as well as some unexpected turns and contrasts; they have become more complex, interacting with other fragrance genres. However, it is unlikely they completely disappear; they will stay with us forever, like chypres, fougères, eaux de cologne, floral aldehydics, and amber perfumes. The Latin word furfur means bran, therefore furfural can be extracted by heating bran, corncobs, cane sugar meal, or just sawdust in concentrated sulfuric acid. It is a completely renewable resource.