Pasteis de Nata
Extrait
Ô Médina Perfumery
Statement
Toast
Note Profile
About
Bread taken past baking into browning. Roasted and nutty first, then caramelised crust sweetness, with a dry scorched edge underneath.
Scent Profile
Toast smells roasted and nutty first, the smell of browned crust rather than raw dough. A caramelised, sweet crust note follows close behind. A dry, smoky scorch runs underneath, the edge that separates this from plain bread. A faint roasted, coffee-like bitterness shows on a darker slice.
ScentWheel
Breadthmedium
EnvelopeBase · ~26h lasting
Family
Sweet & Gourmand
Read off the wheel, not a label applied to the note.
ScentArt
Seen in
Tap a perfume to see where Toast sits in it. The rest of the picture goes grey
Origin
Prepared. Not a distillate and not a single material. Every source traces the smell to one piece of chemistry, the Maillard reaction, the browning of sugars and amino acids under heat. Fragrenza names the molecules a perfumer would use to build it: pyrazines for the roasted nutty side, maltol for toffee and warm grain, furaneol for caramelised sweetness. ScenTree's entry for furfural, another product of the same reaction, corroborates from the material side and says the whole furan family reads as 'cooked bread, nutty and caramel'.
Usage in Perfumery
12 Fragrantica perfumes and 1 Parfumo placement across 1 brand. Used as the browned, dry end of a gourmand, where bread or brioche would be too soft and burnt-sugar too sweet.
Similar Notes
Perfumes featuring Toast
A selection of reviewed perfumes where Toast appears prominently.
