[Christine] Nagel recounts how, when the fragrance industry discovered many women enjoy sugary and caramel notes in a scent, brands only wanted to test perfumes with a quantity of these notes.
“For this reason, we started with one sugary perfume, two sugary perfume, three sugary perfume. And now, when a big brand wants a perfume with a lot of success, they put these ingredients in it,” she says. “For me, it’s terrible because it’s stagnant.”
— Read more at Perfume perfection: Hermès in-house perfumer Christine Nagel spills her scent secrets at Vancouver Sun.