Maltol

Say itMAWL-tawl

Warm caramel and baked bread crust with a jammy-fruity sweetness.

What it is: A molecule made in a lab.
Where it comes from: natural in larch bark, roasted malt and pine needles
When you smell it: Dry-down: hours later.
What perfumers do with it: Adds cooked-sugar and toasted warmth; softer and weaker than ethyl maltol.
Worth knowing: Its name comes from malt, where roasting creates it.
Also called: 3-Hydroxy-2-methyl-4-pyranone

Named by the house, not on the label, in 1