Nutty notes smell toasted: pistachio, hazelnut, almond skins and roasted cocoa. They come from pyrazines and similar molecules that form when foods brown in the oven.
Nutty notes sit at the top and in the heart of gourmand blends, softening salted caramel and cocoa. They add a savory depth that keeps dessert scents from smelling like pure sugar. Pair them with vanilla, caramel or a creamy note.
