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    SILLORIA

    Ingredient Profile

    Burnt malt fragrance note

    Burnt malt delivers a warm, toasted grain aroma that recalls caramelized barley and fresh-baked bread, adding depth and a subtle sweetness t…More

    Smoky Notes·Germany

    1

    Fragrances

    Smoky Notes

    Family

    StoryProductionOriginRelated

    Fragrances featuring Burnt malt

    Dama Bianca by Casamorati 1888 – Eau de Parfum
    Best Seller
    4.1

    Dama Bianca

    Casamorati 1888

    Eau de Parfum

    Character

    The Story of Burnt malt

    Burnt malt delivers a warm, toasted grain aroma that recalls caramelized barley and fresh-baked bread, adding depth and a subtle sweetness to modern fragrance compositions.

    Heritage

    We trace burnt malt back to the rise of gourmand perfumery in the 1990s, when designers sought edible, comforting notes to complement amber bases. Early adopters like Guerlain incorporated the note into sweet, dessert-inspired scents, signaling a shift from purely floral or oriental compositions. Over the next decade, burnt malt became a staple in niche houses, adding a rustic, food‑like dimension to fragrances that aimed for intimacy and warmth. The note also helped bridge the gap between natural grain aromas and synthetic gourmand accords, influencing the development of modern amber‑gourmand hybrids that dominate many luxury collections today.

    At a Glance

    Fragrances

    1

    Feature this note

    Family

    Smoky Notes

    Olfactive group

    Origin

    Germany

    Primary source region

    Ingredient Details

    Extraction

    Synthetic

    Used Parts

    Malted barley grains

    Did You Know

    "The burnt malt scent first appeared in mainstream perfumery in the early 1990s, when gourmand fragrances began to replace traditional amber accords."

    Production

    How Burnt malt Is Made

    We create burnt malt by heating malted barley under controlled temperatures until Maillard reactions generate the characteristic toasted aroma. The process begins with dried barley grains that have undergone germination, then we roast them in a stainless steel drum at 180°C for 12 minutes. The heat triggers sugar caramelization and amino acid breakdown, releasing volatile compounds such as maltol, furfural, and pyrazines. We capture these volatiles using a cold trap, then blend them into a carrier solvent. The resulting concentrate retains the deep, caramel-like nuance while remaining stable for long-term storage. Modern labs monitor temperature and time with digital controllers to ensure each batch reproduces the same sensory profile.

    Provenance

    Germany

    Germany51.2°N, 10.5°E

    About Burnt malt