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Frosting [Glacé] is an abstract, gourmand accord that evokes the crystalline, sugared sheen of iced pastries and candied fruit—bright, glossy sweetness with a slightly powdery, chilly or glazed facet rather than the raw warmth of molasses, often read as crystallized sugar or glaze. In perfumery it is used to lend a sparkling, candied top layer or to candy florals and fruits; typically paired with vanilla, tonka, benzoin, citrus, aldehydes or ozonic notes to create frosted desserts, candied-fruit accords, or modern airy gourmand and fruity-oriental constructions.

CATEGORY · GOURMAND

Gourmand fragrances are characterized by edible or dessert-like qualities, often evoking the scents of sweet treats and confections. These scents typically include notes such as vanilla, chocolate, caramel, and various fruits, creating a warm and inviting olfactory experience that can be both comforting and indulgent. Common examples of gourmand notes include rich vanilla bean, creamy praline, and luscious coffee, which can be blended with floral or spicy elements to enhance their complexity. The result is a mouthwatering scent profile that appeals to those who enjoy sweet, cozy, and often nostalgic fragrances.