STYLE: LOOKS : Delicious Aromas

A new sensation has grabbed the world by the nose: fragrances inspired by and infused with the delicious aromas of vanilla, almond, coffee, tangerine and apricot. And after several years of aggressive (read: suffocating) florals, they’re like a breath of fresh air.

“Food smells are familiar and comforting,” says Annette Green, president of the industry-tracking Fragrance Foundation, about the worldwide trend. “They make us feel warm and cozy.”

Fruits, spices and herbs figure prominently in many new designer fragrances: Thierry Mugler’s Angel contains dewberry, chocolate and caramel notes. 360 from Perry Ellis has the fresh smell of melon. And Realm Women by Erox includes hints of vanilla and honey.

For those who prize natural ingredients over synthetic ones, there are several other fragrances to choose from, including United Colors of Benetton’s Tribu, redolent of Italian mandarin and peach, and Comptoir Sud Pacifique’s Fruits Sauvages (with mango and bergamot) and luscious Vanilla Cafe.

All-natural or not, today’s fragrances are markedly different from the fulsome one-note scents of the ‘60s and ‘70s. (Remember musk, patchouli and tea rose?) Fragrances, especially unisex scents, are now refreshingly brisk instead of overwhelmingly sweet. Two of the most popular are Erolfa from Creed, with orange, mandarin, basil, rosemary and coriander, and Annick Goutal’s lemony Eau d’ Hadrien.

Far more sophisticated than a dab of vanilla extract behind the ear, no?