ALMOND

The almond odor we often find in perfumes mostly originates from the presence of the chemical compound benzaldehyde, a scentful aldehyde with a sweet almond-like profile, used as a top note of high strength. The note of almond additionally carries a creamy soft and thick, powdery character, due to piperonal, which leaves behind trails of vanilla. The dry-down of almond is almost dry and bittersweet always with a projected adorable gourmand profile, which might sometimes create a sense of toasted almond.

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