Butterscotch

GURMANSKI I JESTIVI MIRISIkaramela · puterast · sladak

Srednje note·Bazne notePiramida

—Jačina

—Trajnost

·Poreklo

Uzorak

N/A — fantasy/concept accord

Definicija

A warm, buttery-caramel accord that smells of melted brown sugar and heated butter. In perfumery, butterscotch is a gourmand note reconstructed from diacetyl, maltol, ethyl maltol, and furaneol — molecules that trigger the same comfort-food response as the confection itself.

CARAMEL BUTTER ACCORD TOFFEE NOTE BROWN SUGAR ACCORD

Olfactive family: Gurmanski

Instrumenti

Piramida

GGornje note

SSrednje note

BBazne note

Zemlje proizvođači

N/A: sintetički akord.

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Detaljno

Butterscotch is a confectionery-inspired gourmand accord, not a natural extract. The confection, brown sugar, butter, and heat, produces its aroma through the Maillard reaction and caramelisation, generating maltol, furaneol, and a mixture of lactones and pyrazines. Diacetyl (2,3-butanedione, CAS 431-03-8) arrives with the butter, from lactic acid bacteria.

Diacetyl is the principal character molecule, a vicinal diketone responsible for the butter note in butterscotch, movie popcorn, and aged Chardonnay. Maltol (CAS 118-71-8) adds caramelised-sugar sweetness. Ethyl maltol (CAS 4940-11-8) amplifies the candy character. Furaneol (CAS 3658-77-3) contributes a jammy, burnt-sugar quality. Together they produce a note warmer and more complex than pure vanilla: less balsamic, more kitchen.

The butterscotch accord sits in the broader gourmand category that expanded after Angel (1992) proved edible notes could anchor fine fragrance. Today it appears in amber-gourmand compositions where its butteriness bridges spice notes and balsamic bases.

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Related: Almond · Benzoin · Caramel · Chocolate · Cinnamon · Coffee · Coumarin · Ethylvanillin

Dobijanje i hemija

Način dobijanja

N/A — reconstructed fantasy accord.

Formula: C₄H₆O₂ (diacetyl)
CAS: 431-03-8 (diacetyl, principal odorant)
Botanički naziv: N/A — fantasy/concept accord
Sinonimi: CARAMEL BUTTER ACCORD TOFFEE NOTE BROWN SUGAR ACCORD

U parfemima

Butterscotch adds buttery warmth and caramelised sweetness to compositions. It bridges spice and vanilla bases, making ambers more enveloping.

Pogledajte i

6 nota

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