Daim

AkordMOŠUS, AMBRA I ANIMALNI MIRISItopao · kožni · puderast
Srednje notePiramida
3/5Jačina
—Trajnost
·Poreklo
Uzorak
Daim kao sirovina za parfeme
Srednje note
N/A - conceptual accord (suede/deerskin)
Fantazijska/konceptualna
Definicija

Crunchy, buttery, and caramel-coated. Swedish almond-butter toffee with a chocolate shell -- concentrated Maillard sweetness with a nutty crunch.

ANIMALNI KOŽNI TOPAO
suede, deerskin
Type
Akord
Olfactive family
Ambrasti i mošusni
Source
N/A — olfactory concept evoking suede leather.
Instrumenti
Piramida
GGornje note
SSrednje note
BBazne note
3/5Jačina
Srednja
jačina mirisa
Zemlje proizvođači
N/A: konceptualni akord

Miris

Dark toffee, roasted almond, and milk chocolate. Like snapping a Daim bar in half -- the hard caramel shatters, releasing a concentrated, buttery, deeply caramelized sweetness with almond nuttiness, and the chocolate coating adds a smooth, vanillic richness. Dark and concentrated.

Detaljno

Daim is a Swedish confectionery: a thin bar of crunchy almond-butter toffee coated in milk chocolate, originally created by Marabou in 1953. The aroma is a layered confection: hard caramel toffee (Maillard reaction products, sotolon, maltol), roasted almond/butter (diacetyl, benzaldehyde, pyrazines), and milk chocolate coating (cocoa notes, vanillin, dairy lactones).

What distinguishes Daim from generic toffee or caramel is the crunch factor -- the specific quality of hard, brittle toffee that shatters on contact. While crunch is a texture rather than a smell, the Maillard intensity of hard-cooked toffee (heated to hard crack stage, 150C) produces a more concentrated, darker, more complex caramel aroma than soft caramel.

Perfumers reconstruct this using sotolon (dark caramel), maltol, diacetyl (butter), benzaldehyde (almond), cocoa notes, and vanillin. The result is a dark, concentrated, nutty-toffee gourmand element.

The note functions in the heart-to-base range.

—

Related: Aldambre · Ambrarome · Ambrein · Ambreine · Ambrettolide · Ambronova · Ammonia · Animal Notes

Dobijanje i hemija

Način dobijanja

Synthetic composition. Dark caramel, butter, almond, and chocolate molecules.

Formula
N/A - conceptual accord
CAS
N/A - conceptual accord
Botanički naziv
N/A - conceptual accord (suede/deerskin)
Izgled
N/A - conceptual accord
Jačina mirisa
Srednji
Sinonimi
suede, deerskin
Status prema standardima IFRA
Pogledajte napomenu

Not applicable: accord or concept, not a single material

Fizička svojstva
Nota
N/A - conceptual accord

U parfemima

Heart-to-base note in toffee-gourmand, nutty-caramel, and chocolate compositions. Functions as a dark, concentrated toffee element with almond and chocolate layers. Built from sotolon, maltol, diacetyl, benzaldehyde, cocoa notes, and vanillin.

Uloga u formuli
01modifikator
02nota potpisa
03sirovina za stapanje
04graditelj volumena
Oblici na tržištu
sintetički akord fantazijska nota

Pogledajte i

6 nota
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