Black sugar

Caramelized sugar has flavored perfumes since antiquity, with early Middle Eastern sweet pastes used in temple offerings. By the 19th century, European perfumers began experimenting with heated sugar to create richer scent layers, noting the emergence of a burnt sugar aroma. The first synthetic mimic, ethyl maltol, was identified in the late 1800s and entered commercial use in the early 1900s, allowing consistent supply for fragrance houses. Throughout the 20th century, black sugar notes appeared in gourmand and oriental perfumes, adding depth to compositions that sought warmth and gourmand appeal. In the 2000s, the note gained prominence in niche perfumery, where creators prized its ability to anchor bright florals and spices with a grounding sweetness. Today, black sugar remains a staple in both mainstream and artisanal fragrances, valued for its versatility and the nostalgic memory of caramelized treats.