Frosting [Glacé]

The scent of frosting entered modern perfumery in the early 1990s, when synthetic chemistry enabled creators to replicate gourmand aromas that natural extracts could not provide. The first notable use appeared in a niche fragrance released in 1994, marking a shift toward edible‑inspired notes. Throughout the late 1990s and early 2000s, Frosting gained popularity as consumers embraced sweet, dessert‑like scents. Major houses incorporated it into both niche and mainstream lines, often pairing it with vanilla, caramel, and fruit accords. By 2010, Frosting had become a staple in the gourmand category, influencing the development of other synthetic sweet notes. Its rise reflects the broader trend of using laboratory‑crafted ingredients to expand the olfactory palette beyond what nature alone can offer.