Bacon

Note Profile

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About

Bacon is a built accord, not a distilled material. It smells first of smoke, and the smoke is phenolic and tarry rather than clean woodsmoke. Under it sit a savoury, roasted meat edge, a salty bite, a hint of rendered fat and, in most commercial uses, a maple sweetness. It is used in small doses inside larger compositions.

Scent Profile

Bacon smells first of smoke, tarry and phenolic rather than clean campfire wood. Underneath is a savoury, sulphurous edge like cooked meat, with a salty mineral bite and a rich, fatty animal warmth. A toasted, nutty roast note runs through the whole thing, and a maple-like sweetness lifts the top. It dries down to a dry smoke with a faint leathery trace.

ScentWheel

Breadthbroad

EnvelopeBase · ~14h lasting

Family Woody & Earthy

Read off the wheel, not a label applied to the note.

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ScentArt

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Materials That Can Make This Note

Perfumers can build Bacon from materials such as:

(2e,4e)-deca-2,4-dienal coriander · citrus · fatty
1-octen-3-ol mushroom · earthy · fungal
Gamma-nonalactone coconut · fatty · creamy
Hexanal grassy · fatty · plum
Isovaleric acid sour · acidic · sulfidic

Smell words come from published sources.

Allergens perfumes with this note can list: Eugenol

A given perfume with this note may use some of these, or something else, and may or may not contain the allergens above.

Origin

No bacon essential oil exists. The note is a synthetic accord. Guaiacol and related phenols give the smoke, the same family as birch tar and cade oil. Pyrazines give the roasted char, and fatty aldehydes suggest rendered fat. Fargginay bacōn and Wright N°100 (2022) both pair it with a maple accord, so the maple is part of the note as sold.

Usage in Perfumery

Used in trace, as a savoury smoky modifier. Both commercial uses bury it: Fargginay calls its own dose 'two pinches' inside a bergamot, orange, lime, grapefruit, black pepper, cedar, vetiver and guaiacwood blend. At any real strength the phenolic smoke takes the whole formula. Its practical job is to make a smoke read as cooked and fatty rather than as burnt wood.