What Is Biscuit? | Première Peau

The olfactory character of biscuit is specific and recognizable. Butter, flour, oven warmth. The scent is more about atmosphere and association than about individual molecules.

The biscuit accord captures the fundamental baked-goods scent: butter browning in flour at oven temperature, the Maillard reaction producing maltol, diacetyl, and furaneol. This is baking stripped to its simplest expression -- no chocolate, no fruit, no spice, just the conversion of fat and starch into warmth. The accord is built from butter lactones, maltol, vanillin traces, and toasted-grain materials.