At the beginning of the 1940s, maltol was produced on an industrial scale, but it was the flavor industry that first took an interest in the compound, since it turned out to be very useful in the reconstruction of a variety of flavors – from soups and ketchup (50-100 parts per million) to all kinds of confectionery (up to 3300 ppm). Even contemporary masculine fragrances have been generously splashed by the sugary trend: Almost every second men's fragrance can be designated as a gourmand fougère, with an amount of etyl maltol comparable to the content of this material in Angel. It seems that perfumers have recreated all possible desserts that exist; we've smelled perfume incarnations of praline, ganache, candied fruits, panna-cotta, crème brulée, nougat, profiteroles, Pavlova cake, and even rainbow sherbet. But maybe they forgot something, and have not made your favorite dessert yet?

FRAGRANCE NOTES - Vanilla, Sweet. An irresistible sweet scent of vanilla notes that immerses your senses in a deliciously sweet aroma Despite its popularity in the flavor industry, perfumers had been quite reluctant to introduce fragrances of cakes and praline to modern perfumery. Here is what Mark Buxton recalls in one of his interviews: Nevertheless, it seems that the time of overly sweet gourmand fragrances has passed, and modern gourmand fragrances tend to have some volume at the expense of sweetness, as well as some unexpected turns and contrasts; they have become more complex, interacting with other fragrance genres. However, it is unlikely they completely disappear; they will stay with us forever, like chypres, fougères, eaux de cologne, floral aldehydics, and amber perfumes.Ethyl maltol, can be rightfully called a synthetic ingredient: it has not yet been found in nature. Pfizer has patented its Veltol Plus and methods of its synthesis in more than 20 countries. Furaneol, or strawberry furanone, is found in the scents of natural strawberry and pineapple. Its relative, Homofuronol (again, we replace methyl with ethyl) also naturally occurs in coffee, raspberry, lovage, soy sauce, etc. Diluted, it has a very pleasant fruity smell with some wine like and butterscotch-caramel nuances.

There is an alcohol group in the molecule of maltol and ethyl maltol: these substances can form esters: You can see a couple of examples on the right side in the picture below. The alcohol group of maltol / ethyl maltol is important for the interaction with the "sweet" receptors, when esters lose their caramel smell and gain an alcohol-fruity nuance, which is characteristic for these compounds. Maltol has been produced under different trade marks, like for example Corps Praline. In 1962, Pfizer trademarked the name Veltol. Maltol was then obtained from kojic acid, which was produced by certain species of fungi, like Aspergillus oryzae; in Japanese these are called koji (by the way, soy sauce is also fermented with these fungi). HOW MANY SPRAYS? - Each 100ml bottle contains over 650 sprays, representing 44 days' supply based on a 5 sprays 3 times a day. Scent should last for an estimated 6 hours after spraying.Another substance that cannot be missed here is L evistamel. It has a rather exotic odor profile–its main caramel tone is nuanced with anise-licorice, coffee, and balsamic notes, as well as a salty hint of celery, fenugreek, and immortelle. In the late 60s, Pfizer introduced a new product, Veltol Plus. Replacing the methyl substituent with ethyl in the maltol molecule (by replacing formaldehyde with acetaldehyde during one of its synthesis steps), they reached a substance that smelled 4-6 times more intense – the same cotton candy, but with a more pronounced fruity strawberry aspect and less burnt. When I trained, one of the products I fell in love with was ethyl-maltol. It is the product you need to make Angel. It is the sugar note. And all my first fragrances had ethyl-maltol. Everyone said to me, “you have this sugar note in there, very sweet, it doesn’t work. It’s kitsch, it’s bonbon, perfume is luxe and this is a gadget, forget it”, because internally no one liked ethyl-maltol. And eventually I stopped working with ethyl-maltol! Until, the right time, the right moment, Olivier Cresp made Angel, and bam! Since then every fragrance has ethyl-maltol.