Fried Dough

Note Profile

Prepared

About

The smell of wheat dough cooked in hot fat. It is the browned, oily crust of a doughnut, churro or funnel cake, before any glaze or sugar goes on. No fried dough extract exists. The note is a built gourmand accord.

Scent Profile

Lactonic leads. That is the frying fat, the part that separates this note from every baked-dough note in the vocabulary. Nutty stands in for the browned, toasted crust; the 32-facet vocabulary has no facet for fried or oily, and this is the closest honest match, the same gap already recorded on donut-or-doughnut. Sweet_vanillic is deliberately held below the 0.85 that donut-or-doughnut carries, because every perfume that uses fried dough lists the sugar separately, as Sugar icing or Cotton candy, so the sweetness belongs to the neighbouring note and not to this one. Below the naming line, sour for the yeast dough, smoky for the darkest edge of the crust, creamy_woody and coffee_cacao for the browned depth.

ScentWheel

Breadthbroad

EnvelopeBase · ~14h lasting

Family Sweet & Gourmand

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

Origin

Prepared food, not a material. Parfumo catalogues Fried dough as its own note in two groups at once, Dough (beside cookie dough, cake batter and puff pastry) and Fried pastries (beside doughnut, churro and beignet), with 53 perfumes recorded. Perfumers build it from lactones for the frying fat, maltol-type sugars, and browned-crust aroma chemicals.

Usage in Perfumery

Heart and base of carnival and fairground gourmands. Shop Lavana's Glazed Donut lists it in the heart beside Buttercream, Sugar icing and Vanilla. A House on the Moon's Carnival in Zero G pairs it with Cotton candy. In both it is one named part among several, not the whole pastry.