<div id="cookie_notice" class="sw-cookie-notice sw--padding-vert-4 sw--padding-hor-1 sw-dms--box-shadow--big">
<div class="sw-dms--color-white sw-grid-flex sw-grid-flex--wrap-mob sw-grid-flex--wrap--tab">
<div class="sw-cookie-notice__text--mob sw--padding-left-8 sw--font-size-14 sw-grid-flex__cell-5-7 sw-grid-flex__cell-1-1--mob sw-grid-flex__cell-1-1--tab">
<div class="sw-grid-flex__cell-2-7 sw-grid-flex__cell-1-1--mob sw-grid-flex__cell-1-1--tab">
<a class="sw-dms-button noty_close sw--padding-hor-7 sw--position-absolute sw--position-right sw--margin-right-13 sw--hide-mobile sw--hide-tablet" data-sw-set-cookie="euCookie">OK</a>
<a class="sw-cookie-notice__btn--mob sw-cookie-notice__btn--tab sw-dms-button noty_close sw--padding-hor-7 sw--margin-vert-3 sw--hide-desktop" data-sw-set-cookie="euCookie">OK</a>
'Sweetheart', 'sweetie', 'sugar', 'honey', 'hon', 'angel', 'sugar plum', 'honey pie', 'sugar lump', 'honey pot', 'sugar babe', 'sugar doll', 'sweet thing'… when it comes to affectionately naming your darling, there is something for every sweet tooth. 'Mouthwatering and tasty,' was what Thierry Mugler asked of perfumer Olivier Cresp for his first fragrance 'Angel' (Mugler, 1992): the scent of a fairground, the sugary note of cotton candy, marshmallows, freshly baked little cakes, the caramel scent of sugared apples, the smell of a funfair. That is, in short, the scent of maltol – first overdosed in 'Angel', surpassed in 2011 by Daniela Andrier with 'Prada Candy'. Maltol is the epitome of absolutely everything sweet and sugary, everything candy. Maltol is pretty much maltron (= 'awesome'), and to own a maltol pendant is just so malto (= 'incredibly cool')!!
Matol is a high-impact perfumery material that occurs widely in nature: in the bark of larch trees, in the needles of white fir, and in roasted malt; hence the name. Since its discovery in 1894 as character-determining component of roasted barley ('Scent and Chemistry – The Molecular World of Odors', Verlag Helvetica Chimica Acta/Wiley-VCH, 2012, p. 114), it has also been found as important trace component of strawberries, coffee, cocoa, and other roasted foodstuffs. It possesses an intensely sweet, warm, fruity, caramel-type odor, which develops strawberry and pineapple tonalities upon dilution. The molecular condition for such sweet, caramel-like odors is a planar enol–carbonyl moiety capable of forming strong intramolecular H-bonds, and this is nicely visible in the pendant by the hydroxy hydrogen pointing towards the carbonyl function.
The dimensions of the maltol pendant are ca.2.3 cm × 2.8 cm × 0.7 cm, and the hole for the necklace (not included) has a diameter of ca.3.5 mm. It thus fits easily to a great variety of necklaces but looks especially stunning on gold or rose gold plated Thomas Sabo Charm Club 'Glam & Soul' necklaces, www.thomassabo.com.