Caramel is a warm, sweet gourmand note — burnt sugar, toffee and butterscotch with a milky, slightly bitter edge. It adds cozy, edible sweetness and body to gourmand and amber bases.
FacetsSweet · buttery · burnt-sugar · milky
Usual layerbase
SourceNot a distilled natural but a gourmand accord built from aroma-molecules — above all ethyl maltol (cotton-candy/caramel), with lactones and vanilla; caramelized-sugar odorants give the toffee edge.
