It was the legendary fragrance Angel which really put caramel as an ingredient on the map: that sweet, seductive, eat-me quality which gourmand fragrances embody. (Though it was probably L’Artisan Parfumeur Vanilia in which caramel made its sugary debut.) It may not come as a surprise, though, to discover that this is a synthetic, or ‘fantasy’, ingredient rather than something lovely distilled from desserts, puddings or candies. The actual aroma compound is known as ethyl maltol: its softness almost melts into floral notes, delivering a flirty, playful femininity, as well as depth and intrigue.
Smell caramel in: