Designation of compositions evoking associations with desserts, for example vanilla, caramel, chocolate or pralines. Describes the olfactory sensation. Does not indicate that the product contains food, is edible or is suitable for oral use.
From culinary association to perfume
The gourmand style uses food-like sensations such as vanilla, caramel, cocoa, or roasted nuts. This does not mean that the perfume contains dessert or is suitable for consumption. The sweetness of a fragrance is an olfactory sensation, not information about the sugar content. Dry wood, coffee or spices can break such an accord and make the composition not resemble a confectionery shop. When comparing this style, it is also worth paying attention to the weight and temperature of associations.
The dining accent is sometimes only part of the composition. Pronounced vanilla does not automatically make the entire fragrance gourmand if a dry or smoky structure dominates. When describing something, it is helpful to determine whether the culinary association leads the whole or appears as a short detail in its background.
Meaning and application
Gourmand is the direction to look for if you like associations with desserts. However, it is worth determining whether you expect light vanilla, creamy softness or intense caramel. One entry covers many compositions with different weight and finish.
In practice
Also read the sheet music accompanying the sweet theme. Wood, spices or fresher elements can change the perception of the whole. In your test note, mark not only the level of sweetness, but also whether you still like the character of the perfume after a long time.
The food association does not imply the edibility of the product. Do not use perfume orally and do not attribute to it the properties of the dessert used in the description. Durability and intensity cannot be predicted solely from a composition's classification as gourmand.