SCENTLAB
Caramel·Almond·Pistachio·Warm & Comforted

PISTACHIO AND SALTED CARAMEL

No. 416

PISTACHIO AND SALTED CARAMEL blends caramel, almond, pistachio facets into a warm & comforted and sexy & alluring scent profile for product development and sampling.

Feelings
Warm & Comforted, Sexy & Alluring, Happy & Playful
Intensity
Best For
Personal Care & Hygiene
Locations
Daily personal wear, Evening / Nights out, Gym / Active lifestyle, Home (general living space), Bedroom / Linen, Retail / Business space, Spa / Wellness environment
Family
Lactonic
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Fragrance Notes
Top Notes
Caramel, Almond, Pistachio, Vanilla
Middle Notes
Sandalwood
Base Notes
Jasmin
Olfactive FamilyLactonic
Feeling Profile
Warm & Comforted
Mood cue assigned to this scent profile.
Sexy & Alluring
Mood cue assigned to this scent profile.
Happy & Playful
Mood cue assigned to this scent profile.
Scent Profile Overview

A closer look at PISTACHIO AND SALTED CARAMEL.

This profile is based on assigned olfactive descriptors, note layers and mood cues.

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Scent Profile
AmberFreshAromaticFloralFruitGourmandWoody

A gourmand-forward profile derived from the product descriptors.

Longevity
6–10 hrs
Long lasting
04h8h12h+

Indicative only until final application testing is attached.

Sillage
Moderate

A balanced scent trail for everyday product formats.

Ideal For
  • Personal Care & Hygiene
  • Daily personal wear
  • Evening / Nights out
  • Gym / Active lifestyle
  • Home (general living space)
Documentation & Compliance

Certified and ready to formulate.

Download the safety and regulatory documentation for this fragrance oil — generated on demand, always reflecting the latest formulation.

PDF

Safety Data Sheet

The full SDS for safe handling, storage and transport of this fragrance oil.

PDF

IFRA Conformity Report

Confirms compliance with current IFRA Standards across application categories.

EU 2023/1545

EU Allergen Report

Declarable allergens for the pure oil, or calculated for your exact dilution.

Prepared in accordance with IFRA Standards and EU Regulation 2023/1545.

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