Brown Sugar
A warm, caramelised sweetness with molasses depth. Brown sugar adds a cosy, tactile quality to gourmand compositions without the sharpness of white sugar accords.
Fragrance Pyramid
Olfactive Character
Warm, caramelised, and softly smoky. Brown sugar reads as more natural and less synthetic than white sugar accords. It has a tactile, almost edible quality that grounds gourmand compositions.
Origin & Harvest
Brown sugar accords in perfumery are typically synthetic reconstructions built from caramel, maltol, and furaneol molecules. The effect replicates the aroma of unrefined cane sugar with its characteristic molasses notes.
Key Molecules
Maltol and ethyl maltol create the caramelised sweetness. Furaneol adds a roasted, strawberry-like depth. Cyclotene contributes the maple-like warmth.
Safety & Regulation
Synthetic components used in brown sugar accords are well characterised and compliant with IFRA guidelines. No significant allergen concerns at typical use levels.
In Perfumery
A staple of modern gourmand perfumery. Found in compositions such as By the Fireplace by Maison Margiela. Pairs well with vanilla, benzoin, and tobacco. In KIDA KYO, brown sugar adds warmth to our gourmand expression.
History
Gourmand perfumery emerged in the 1990s with Angel by Thierry Mugler. Brown sugar accords followed as perfumers sought warmer, more natural alternatives to the sharp caramel notes of early gourmand fragrances.
