Danish Pastry

Note Profile

Prepared

About

Danish pastry is the smell of wienerbrod: a yeast-leavened wheat dough laminated with butter, spiced with cardamom, and baked to a golden crust. Butter leads. Cardamom sits behind it and is what separates this from the other baked-goods notes.

Scent Profile

Lactonic leads because both sources put butter at the centre. Wikipedia: the dough carries "large amounts of butter or margarine", and a yeast dough "is rolled out thinly, covered with thin slices of butter between the layers of dough". Sweet_vanillic is the sugar in the dough and the glaze. Warm_spice and fresh_spice are both cardamom, split because cardamom reads two ways: Wikipedia says it "is often added to increase the aromatic sense of sweetness", which is the warm side, while the published Cardamom note is led by fresh_spice. Nutty is the golden-brown baked crust, the same Maillard character that Croissant and Brioche carry. Yeast fermentation is held low on purpose. Boozy and sour record that the dough is leavened, but no source says the ferment is smelt in the finished pastry, so the facets are small with wide spreads rather than absent.

ScentWheel

Breadthbroad

EnvelopeBase · ~18h lasting

Family Sweet & Gourmand

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

Origin

A prepared food, not a material a supplier sells. Wikipedia describes the dough as a viennoiserie of wheat flour, milk, eggs, sugar and large amounts of butter or margarine, rolled and folded to about 27 layers. Two independent food sources name cardamom as a defining part of the dough itself, not only of a filling.

Usage in Perfumery

Used as a gourmand accord built from butter, sugar, baked-dough and cardamom materials. One perfume brand's note list attests the term. No fragrance house sells a material called Danish pastry.