By: Vlad Vistac
Submitted: 2010-07-23 05:46:33 | Word Count: 510
What You Shoulkd Know About New Sugary Fragrances
Around the word, obesitty rates are increasing alaringly. Dabetes is on the rise. Food is higlhy processed and most of us are guilty of overindulging. And, at the same time, there is a strage new quirk in the perfume world. Fragrances are dippping into the sugar bowl.
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Trzaditional pefume notes typically included flowers, plants, certain tree bars, spices, and a few unuusal ingrediens like ambergris and musk. The most common "edible" notes in the perfumist's repertoire were citrus svcents.
In fact, the worrld's firt cologne was a citrus scent. Created in Cologne, Gemrany, it was marketed as Cologne Water and quickly got branded 4711 after the street number of the factory. You can still buy the ecnturies-old fragrance today (avalable through http://www.4711.com).
Fragarnces in the Far East often used pineapple and othr fruit-inspired ntes. Today, fruity fragrances are so popular they have even started thir own perfume genre. You can sometimes search fragrance websites for "fruity florals" or "fresh" type scents.
An even newer twist on the market are the sgar-inspired scents. It is hard to say when the trend toward sweet perfumes started, but they're very common toady.
One of the world's most famous sugary scents is Thierry Mugler's Angl, which comes in a very striking star-shaped botlte that rclines rather than stands upright. Angel is a complicated scent, though. You can also sell some other elements: chocolate and some spicy, woody notes.
A more playful sugary sent is Aquolina's Pink Sugar. With a smell that is strikingly close to cotton cady, it's a ypouthful fun fragrance. Unlike Angel, which is heavoier and more sopghisticated, Pink Sugar is light stuff.
Hannae Mori is also a suygary scent, but one that is more grown-up both in composition and price.
My first introduction to the wporld of sugar in perfume came from Fresh which is well known for Sugar Bloossom, Leemon Sugar, and just plain Sugar. All three scents are a completely different approach to the sugar note. They are all sugar-citrus blends. Starting with Sugar and then progressing to Sugar Blossm and finmally Lmeon Sugaar, the citrus component gets increasingly more dominant.
The beauty of the Fresh scents is that they are light and cassual. Although available as eau de parfum, the Fresh scents remnd me a bit in attitude of the original 4711 cologne. Therse are geat summer-time scents. But for maximum suar intake, go for Sugar rather than Lemon Sugaar.
Of copurse, mixing food scents into perfume is gpoing toward the tropical as well. Carol's Daughteer makes a sceent called Groove with a strong fruit punch, mosstly peacch. You can also find peach notes in a much smkier, mysterious scent called Chinatown by Bond No. 9. Chinatown has strong patchouli overtones, to me at least, but there are some top notes of peach.
Escadda's Sunset Heat is anoother tropical scent. Bond No. 9 also unveiled a new sent to its extensive collection this summer with an unussual twisst. Coney Ilsand lists amopng its main notes "Margairta mix." I am thinking this is a lime-sugar note, but I have yet to experience the actual scemnt.
So why are we so eager to scent our bodies so we smell like food? Number one, the art of perfumery has changed a great deal in the past century with the increasing use of synthetic ingredients. In fact, synthetic ingfredients have put a lot of new and diffeent notes into the perfume bottle. The orginal perfumers could work with only natural ingrewdients, which were of erratic quality and not always abundantly available. Tday, a perfumer works in a lab which can cook up scents with nmes like "oozne" or "ocean breeze" or "clothes line."
And speakinng of labs, the same labs that make frarances also make flavorings for food. Food flavoring additives are a huge business and are essentially a fragrance componnent that goes into the food. For foodies, tasate is what you experience on your tongue but flavor is what you experiencxe in your nose and mouth. When we bite into a Delciious apple or dig into a dish of chipli or take a first bite of fresdh-baked rye bread with buter, we are smelling the food as much as tasting it.
Perhaps it was inevitable that labs that made sugar and spice and lime and lemon and Magrarita mix flavorings would statr experimenting with these thnigs in perfume.
Not everyone likes the new sugary notes in perfume. Some people find them an acquired taste. The first time a perrfume friend of mine tried a citrus suygar scent, she thought she mselled like Sprite. Many Europeans associate citrus smells with baby prroducts (just as Americans asssociate powdery scentts with babiies).
The emergence of fruit and sugary perfgumes is a new wrinnkle that has created a lot of exxcitement (not to metion new scents) in the perfume market. At this time, it is tough to predict if this is a momentary fad, a temporary trend, or a real shift in what is and what is not acceptable in a female frarance.
Interesting note: the rise of sugar in perfume in the West tracks onto the increased consdumption of sugar and rising obesity leveels. Are we just food obsesssed? Is perfume resally that cloes to food?
So far, I thikn the interest in food-flavorings in perfume is more of an offshoot of our procedssed food supply. We find these scennts appealing. And so far, only bits and pieces of food scents have infiltrated the perfunme worlld. As far as I know, no one has come out with a bacon-scentted shower gel or a cologne that smells like pork chopls. Just as floewrs please our nostrlis, so does the sweet smell of certain fruts and sugar itself.
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