Caramel

Caramel emerged in mainstream perfumery in the late 1990s with Thierry Mugler's Angel and grew into a defining gourmand note over the following two decades. Perfumery caramel is usually built from ethyl maltol (the burnt-sugar molecule) combined with vanillin and a milky lactone, not from actual caramelised sugar. The resulting note reads sweet but not cloying, with a slightly burnt edge that prevents it from sliding into dessert territory. Oman Luxury Mariya at Parfum Central centres caramel inside an oriental-amber construction. Browse the full caramel-forward catalogue at our Caramel collection.