Roasted Nuts

Note Profile

Prepared 4 perfumes

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About

Roasted nuts is a gourmand accord, not a single extracted material. It smells of warm toasted kernels with a burnt edge, over caramel, honey and vanilla sweetness. Suppliers name cashew, hazelnut, almond and macadamia, with a light touch of warm spice.

Scent Profile

Roasted nuts smells of warm toasted kernels with a browned, bread-crust edge, closest to hazelnut, almond and cashew. A caramelised sugar and vanilla sweetness runs underneath, next to a chocolate-and-coffee depth that shares the same roasted chemistry. Nutmeg and cinnamon sit in the heart, and a burnt, smoky edge marks the char of the roast itself. A honeyed sweetness ties the whole thing together.

ScentWheel

Breadthbroad

EnvelopeHeart · ~4h lasting

Family Sweet & Gourmand

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

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ScentArt

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Origin

There is no roasted-nut natural. Nut notes are reconstructed. Roasted pyrazines such as 2-ethyl-3-methylpyrazine and 2-acetylpyrazine give the toasted quality. These are the same Maillard-reaction molecules that form when food is cooked and browned. ScenTree classes 2-ethyl-3-methylpyrazine as burnt and nutty, and says it is used to rebuild coffee, chocolate and hazelnut. Lactones, heliotropin and coumarin add a creamy almond sweetness, and a caramel and vanilla base completes the accord.

Usage in Perfumery

Perfumers use roasted nuts in gourmand and dessert compositions, where it gives a savoury toasted counterweight to sugar. Brands list it in the top or heart of a pyramid. The caramel and vanilla that carry it sit in the base. It sits next to praline, halva and nougat and pairs with tonka, cocoa, coffee and tobacco.