Gourmand fragrances, which are scents inspired by food and dessert-like notes, experienced a significant surge in popularity around the time of the launch of "Ici" by Coty in 1995. This trend was part of a broader movement in perfumery towards more unconventional and experiential scents, as consumers sought fragrances that were not just pleasant to wear but also evoked a sense of nostalgia or indulgence.
One of the landmark gourmand fragrances that set the stage for this trend was "Angel" by Thierry Mugler, which debuted in 1992. Angel was revolutionary for its use of edible notes like chocolate, caramel, and vanilla, which were blended with traditional floral and oriental elements to create a unique olfactory experience. Its success paved the way for other perfumers to explore similar territory, leading to the creation of fragrances like "Ici" by Coty.
"Ici" capitalized on the gourmand trend by featuring notes such as vanilla, creme brulee, caramel, and cocoa, which further reinforced the idea of scent as a sensory experience reminiscent of indulgent desserts. By combining these edible elements with other aromatic components, "Ici" aimed to evoke a sense of luxury and comfort, appealing to consumers who sought fragrances that went beyond traditional floral or citrusy scents.
Overall, the rise of gourmand fragrances in the mid-1990s reflected a shift in consumer preferences towards more innovative and multisensory olfactory experiences. These scents tapped into the emotional connection between scent and memory, offering wearers a way to indulge in the pleasures of food and dessert through the medium of fragrance.
