Ingredients · Sweet · dry-down
Roasted barley extract
Fresh espresso, toffee and toasted hazelnut, then bread and malt, ending smoky and tobacco-like.
- What it is
- Natural material from roasted barley grain (Hordeum vulgare), France.
- Where it comes from
- sold as a 40% solution in ethanol
- When you smell it
- Dry-down: what stays.
- What perfumers do with it
- Gives roasted cereal depth to gourmands, serves whisky and cognac accords, and adds coffee and dark chocolate tones to vanilla.
- Worth knowing
- Roasting makes its smell: the Maillard reaction builds the pyrazines that give its nutty, coffee and cocoa tones.
- Known in
- Vanille Fatale (Tom Ford, 2017)
- Also called
- Barley roasted 40%/ETH (Biolandes); Hordeum vulgare seed extract; roasted malt note
Named by the house, not on the label, in 3
