The Gourmand facet

Before defining the gourmand facet, it is important to understand the complex architecture of a perfume. A fragrance is built around 5 to 10 different components that together becomes an accord.
The main accord of the fragrance can be dressed with several
facets. The more facets a perfume has, the more complex it will be.
Fragrances are also divided into 6
olfactory families (citrus, floral, amber or oriental, chypre, woody and fern) and into many olfactory facets, including the gourmand facet.

The Gourmand facet

Before defining the gourmand facet, it is important to understand the complex architecture of a perfume. A fragrance is built around 5 to 10 different components that together becomes an accord. The main accord of the fragrance can be dressed with several facets. The more facets a perfume has, the more complex it will be. Fragrances are also divided into 6 olfactory families (citrus, floral, amber or oriental, chypre, woody and fern) and into many olfactory facets, including the gourmand facet.

What is the gourmand facet?

In perfumery, the gourmand facet is a new expression of femininity. Contrary to salty, acidic or bitter flavors, the sweet taste of the gourmand facet has a regressive effect and tends to evoke a certain nostalgia related to the sweets, cakes and toys of our childhood.
Adolescence is often marked by gourmand and sweet perfumes but they are also appreciated by adults because they are refined and leave a powerful wake.

 

 

History of gourmand perfumes

The first vanilla perfumes were not officially declared as "gourmand".
Guerlain made a significant contribution to the development of this facet with fragrances such as La Guerlinade with its vanilla, vanillin, tonka bean, resins and patchouli accord found in Shalimar 1925 and Habit Rouge 1965. There was also a gourmand facet in Heure Bleue 1912 with its marshmallow accord based on orange blossom and vanilla as well as in many other perfumes from the House of Guerlain.
Without Shalimar, there would not have been the perfume Angel (1992) which was the first to have officially been declared as gourmand with its patchouli, red fruits and caramel accord. Angel became the leader of this new wave of gourmand perfumes, followed by Lolita Lempicka and many others. 

You will find the marshmallow accord in Florentina from Sylvaine Delacourte's Musk Collection (the marshmallow accord is the association of orange blossom and vanilla).

The natural notes of the gourmand facet

The palette of the gourmet facet is very wide. There are notes of vanilla, benzoin, tonka bean, as well as many synthetic products.

Vanilla 

The sweet notes used in perfumery to reproduce the scent of vanilla are, in fact, synthetic molecules: vanillin and ethylvanillin.

There are different species of vanilla : 

  • Planifolia vanilla: it comes from an orchid in Mexico and it used to be pollinated by a bee. Today, the pollen is collected by hand by women who are known as "matchmakers". It takes a year and a half to obtain the fruit, the black vanilla bean, which is then boiled, covered for a whole day, then dried in the sun which eliminates all the bacteria.
  • The vanilla of Madagascar: it is a rare and luxurious material, therefore very expensive because it has real olfactory wonders with milky, honeyed, amber, woody, spicy, animal, and rum notes.
  • Another species of vanilla from the botanical variety Tahitensis is more floral.

Vanilla can be processed in two ways: by macerating the chopped beans in alcohol for one month (a technique that is no longer practiced today, it was used to obtain the vanilla tincture) or by extracting the beans with a volatile solvent, which makes it possible to create the vanilla absolute. The scent of vanilla can also be obtained from synthetic products (vanillin and ethylvanillin).

It is said that vanilla is a remedy against anxiety, and that it brings strength and health.

You will find the vanilla of Madagascar in Sylvaine Delacourte's Vanilla Collection.

Benzoin 

Benzoin is a balm secreted by the trunk of the styrax benzoin, a tree of the styracaceae family, native to Siam and Sumatra. This substance (also called "gum" or "benzoin tear") is white in its liquid state and yellow when dry.

The benzoin exhales a very suave perfume, particularly appreciated in the form of incense. In perfumery, the gum is treated by extraction with volatile solvents to obtain the benzoin absolute. This raw material has a vanilla, sweet, almond, close to roasted coffee scent, but also a slightly honeyed, floral (with a note of carnation), liquorice, even somewhat medicinal scent.

The Benzoin of Siam is the variety most appreciated by perfumers (it is very rare and expensive, and has a strong vanilla facet).

Tonka bean 

The tonka bean comes from a South American tree, the dipteryx odorata. Also called "coumarouna" or "sarrapia" the tonka bean is a black seed that wrinkles as it dries out (this is when it begins to exhale its true scent). The tonka bean can be used in many ways: placed in cupboards between stacks of laundry, treated by volatile solvent extraction in perfumes to obtain tonka bean absolute, grated in pastries, or to flavor snuff and pipe tobacco, such as "Amsterdamer" (this use is now prohibited in France and the United States).

This raw material is a true fragrance in itself, thanks to its many facets of wood, balm, vanilla, almond, pistachio, tobacco, hay, etc.

The main molecule of this raw material is called coumarin, which was synthesized in 1868 (it was first used in Guerlain's Jicky with linalool and ethyl vanillin).

You will find the tonka bean note in Vahina from Sylvaine Delacourte's Vanilla Collection.

The other notes of the gourmet facet

There are many other notes used in the gourmet facet, such as : 

Synthetic gourmand notes

The gourmand facet also includes synthetic notes such as the caramel note and the warm milk note.

  • The caramel note in the gourmand facet

The caramel note consists of synthetic molecules such as ethyl-maltol, maltol, sacrasol, coumarin or furaneol. These last ones allow to obtain many notes, from caramel to cotton candy.

  • The warm milk note in the gourmand facet

Lactone notes, offering a pleasant scent of warm milk, were used for the first time in Feu d'Issey Miyake.

Other synthetic gourmand notes

The chocolate note is also a synthetic note of the gourmand facet and is the base note of Givaudan's Chocovan fragrance. Fruity notes such as raspberry, strawberry, cherry and mango notes get along very well with vanilla notes. Most of these fruit notes exist thanks to the synthesis. Some of these fruity notes are now available naturally.

Fragrances with a gourmand facet 

Here are a few gourmet facetted perfumes, for women and for men:

Gourmand perfumes for women  

  • Angel Mugler
  • Lolita Lempicka
  • La vie est belle Lancôme
  • La Petite Robe Noire Guerlain
  • L’Eau de Parfum Intense Guerlain
  • Mademoiselle Rochas
  • Black Opium Yves Saint-Laurent
  • La Nuit Trésor Lancôme
  • Hypnôse Lancôme
  • Gucci Guilty Black Gucci
  • Décadence Marc Jacobs
  • Hugo Woman Hugo Boss
  • Luna Nina Ricci
  • Nina Nina Ricci
  • Ricci Ricci Nina Ricci
  • Bonbon Viktor and Rolf
  • Flowerbomb Viktor and Rolf
  • Wish Chopard

Gourmand perfumes for men:

  • Habit Rouge Guerlain
  • A men Mugler
  • Fuel for life men Diesel

Sylvaine Delacourte fragrances

Discover Sylvaine Delacourte's brand with her Orange Blossom, Musks and Vanilla Collections. You can try them thanks to the Discovery Boxes (5 Eaux de Parfum x 2 ml) and rediscover these raw materials as you have never smelled them before.