Brioche
Note Profile
About
Sweet enriched bread, fresh from the oven. Buttery and creamy first, then warm vanilla, a toasted nutty crust and a dry cereal edge.
Scent Profile
Lactonic leads and is the butter: rich, fatty, smooth, the thing both sources name first. Sweet vanillic is next, the warm vanilla-and-caramelised-sugar of the crumb. Nutty carries the toasted crust, the browned side of a baked good rather than an actual nut. Tobacco-hay is the dry cereal facet, the wheat bran and hay that the perfumer's own page names in the base.
ScentWheel
Read off the wheel, not a label applied to the note.
Origin
Prepared. A built gourmand accord, not a distillate. Perfume Stars describes it as lactones for the butter, vanillin and coumarin for the warmth, and toasted-bread materials for the crust. Anatole Lebreton's Brioche shows one perfumer's execution of the idea, with honey, tonka and wheat bran absolute over sandalwood and hay.
Usage in Perfumery
12 Fragrantica perfumes, absent from Parfumo. Used to give a gourmand a fatty, baked body instead of a sugar one. Both sources describe it softening dry woods and spices rather than leading a composition.
Similar Notes
Perfumes featuring Brioche
A selection of reviewed perfumes where Brioche appears prominently.
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