Darker cells mean a higher score for this topic on that metric.
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Quick answers
What is Gourmand?
Caramel, chocolate and praline — the 1990s edible turn that made dessert a perfume family. Not food.
EDP vs EDT — what changes?
Concentration is oil in alcohol, not a quality score. EDT (about 5–15%) shows more top; EDP (about 15–20%) shows more heart and base. Houses vary; this is not a lab assay.
How should I wear Gourmand?
One or two sprays on skin or cloth — sternum or hair, not a cloud in a lift. Let it turn an hour before you add more.
Which season fits?
Cold months, evening. Heat turns dessert into frosting.
Does skin chemistry change it?
Yes. Warm, moist skin amplifies sweet and spice; dry or cool skin can turn the same juice woody, soapy or short. Test on your skin, not only a blotter.
What about IFRA and oakmoss?
IFRA sets industry limits on some naturals and synthetics. A reformulation is usually a legal edit, not a betrayal. This atlas is not a safety sheet.
An accord is a geometry. Gourmand is rose, jasmine, sandalwood, oud, vetiver, musk or amber stacked on purpose.
Naturals and molecules share the same pyramid; IFRA draws some of the lines.
Accords
- Angel chocolate-patch — Dirt plus candy.
- Praline iris — La Vie.
- Anise-apple candy — Lolita Lempicka.
- Almond poison — Hypnotic Poison.
- Cotton-candy mist — Pink Sugar / maltol solos.
Materials
- Ethyl maltol — Cotton candy, caramelized sugar.
- Patchouli — Angel’s bitter chocolate trick.
- Cocoa accords — Pyrazines, vanillin, not bar chocolate oil.
- Heliotropin — Almond powder (restricted uses).
- Tonka / coumarin — Hay-cake.
- Praline synths — Hazelnut-caramel designer hearts.
Smell the materials before you trust a note list on a box of Gourmand.
Origins & milestonesNotes & accordsCraft & methodCulture & meaningIcons & legendsHow to wearMarket & bottles