Gourmand, : Ethyl maltol as a lead
Choose Gourmand by the note, not by the bottle photo. “Ethyl maltol as a lead” in titles that note, and 1992 is strength or time. Shop lighting is not lasting power. Gourmand made dessert a legitimate family — caramel, chocolate and the 1990s edible turn.
Caramel, chocolate and praline — the 1990s edible turn that made dessert a perfume family. Not food. Concentration is oil in alcohol, not a quality score. EDT (about 5–15%) shows more top; EDP (about 15–20%) shows more heart and base. Houses vary; this is not a lab assay. One or two sprays on skin or cloth — sternum or hair, not a cloud in a lift. Let it turn an hour before you add more.
Cold months, evening. Heat turns dessert into frosting. Yes. Warm, moist skin amplifies sweet and spice; dry or cool skin can turn the same juice woody, soapy or short. Test on your skin, not only a blotter. IFRA sets industry limits on some naturals and synthetics. A reformulation is usually a legal edit, not a betrayal. This atlas is not a safety sheet.
Any ethics or materials I should know? Read the materials chapter for the actual load. Niche and designer often share a family and disagree on dose. No. This atlas is cultural and editorial. Fragrance can irritate; oakmoss, eugenol, citrus oils and musks are common triggers. See a clinician for reactions. Nothing here is a diagnosis, treatment or safety sheet.
On the blotter, keep , “Ethyl maltol as a lead,” and 1992. Without them Gourmand blurs.1992
Figures to keep
- Year of the note
- 1992
- Figure kept
- 1992
- Scent
- Gourmand
- Trial line
- Ethyl maltol as a lead