Gourmand
A scent direction with sweet, dessert-like or confectionery impressions, such as caramel, praline, vanilla or chocolate. Gourmand describes how a fragrance smells, not something intended to be eaten.
Gourmand describes scents that recall sweet foods or confections. The International Fragrance Association’s Fragrance Ingredient Glossary uses the term for dessert-like effects, including caramel and chocolate. It is a way to describe the odor, rather than a claim that a perfume contains those foods.
Mugler’s Angel Eau de Parfum is an example with contrasting facets. The maker describes praline and caramel sweetness alongside bergamot, patchouli and vanilla. A gourmand can therefore include fresh, earthy or woody elements as well as the edible-smelling part.
To narrow your search, decide which sweetness you enjoy. Caramel, creamy vanilla and bitter chocolate suggest different directions. Then compare the balance: do the woods or spices give you a contrast you like, or would you prefer the sweet note to stay central?
Mugler’s Angel (1992) is usually credited as the first modern gourmand, with a large dose of ethyl maltol, the caramelised-sugar molecule, over patchouli. Vanillin, coumarin, lactones and ethyl maltol do most of the edible work in the family.