Caramel in perfumery

Caramel in perfumery

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The origins of caramel

A sugar that has lost its water of crystallization is called caramel. This effect is obtained by cooking and caramel is a candy that can be tasted just as liquid, hard or tender. The word caramel in itself is borrowed from the Spanish or Portuguese caramelo but also from the Latin cannamella which means sugar cane. This product is considered to be one of the first sugar-based candies in history. Its origin dates back to the 14th century in the region of Brittany. This is where the first salted butter caramels were made.

The caramel recipe

Even though it is a product found in many desserts, caramel is not always easy to make and will wow many diners when properly prepared. In reality, all you need to do is pour sugar and cold water into a saucepan and add a few drops of lemon juice to it. The idea is then to bring everything to a boil without stirring. Once the sugar begins to color, it's time to stir gently to distribute the caramel evenly. The crucial moment is rather the end of cooking. As soon as the caramel reaches its desired coloring, it should be stopped immediately by immersing the saucepan in a bath of ice water. Depending on the recipes, the caramel can then be more or less liquid. When it's hard, it also allows you to create magnificent decorations, something to amaze your guests!

Caramel in perfumery

However, cooks are not the only ones to have fun with this ingredient and the caramel note in perfumery is actually an aroma created from scratch by perfumers. It is then a question of reproducing its scent from other essences. Caramel thus reveals to consumers a suave and greedy flavor. Its sensation is similar to that of burnt sugar or vanilla combined with milky notes. The smell of caramel is particularly warm and somewhat balsamic. It is reminiscent of childhood gluttony and appears mainly in female compositions. Nevertheless, its presence in the male department is more and more common. In general, caramel is rather placed at the bottom of perfumes.

In addition to its use in the iconic Angel, caramel is also present in Alien Le Gout du Parfum by Thierry Mugler, as well as in Anaïs Anaïs Premier Délice by Cacharel, Body Kouros by Yves Saint-Laurent, Bonbon by Viktor & Rolf or in the two CK One Shock Street, for men and women, by Calvin Klein.

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