As gourmand scents move beyond familiar sweetness, a new olfactive language is emerging. Neo-gourmand creations are becoming more complex, unexpected and textural, while umami introduces savoury, fermented and deeply mouth-watering facets into the perfumer’s palette. At Asia Perfume Show, CPL Aromas explored this evolving territory through Asia Fine Dining, an olfactive experience where Asian gastronomy and fine fragrance came together. Asia Fine Dining: a new expression of gourmand inspired by ingredients, dishes and flavours from across Asia, Asia Fine Dining explored what happens when the sensory codes of Asian cuisine are translated into fragrance.
Inspired by ingredients, dishes and flavours from across Asia, Asia Fine Dining explored what happens when the sensory codes of Asian cuisine are translated into fragrance.
The collection brought together creations from CPL Aromas’ global Umami Collection alongside new fragrances developed by the company’s Far East perfumers, revealing an unconventional spectrum of edible inspiration that moves from fermented and savoury to tropical and unexpected. Among the fragrances presented was Kimchi Cologne, which opens with a striking kimchi accord and incorporates responsibly sourced ingredients including ginger oil. The creation reinterprets the freshness of a cologne through the distinctive fermented character of one of Korea’s most recognisable culinary signatures.
Another creation, Sticky Tropic, turned to durian for inspiration. Its characteristic aroma was captured using CPL Aromas’ AromaSpace technology, bringing recognisable tropical fruit into an unexpected perfumery context.
Alongside creations including Shiitake Essence and Caviar Umami, these fragrances demonstrated a broader evolution in gourmand perfumery: one in which deliciousness no longer needs to mean sweetness. Fermentation, salinity, = earthiness and umami can become creative tools, opening new sensory territories for contemporary fragrance.
From fragrance creation to market conversation
CPL Aromas also brought this forward-looking perspective to the Smell Talks programme, where its perfumers and business development experts explored how tastes, cultures and consumer expectations are reshaping perfumery across Asia.
In Market Insights - Southeast Asia: The New Codes of Niche Perfumery, Nuntiya Wattanaarpa, Perfumer, and John Costas Norbert, Business Development Manager, examined the evolving codes of niche fragrance in Southeast Asia and the influences shaping this dynamic market. Elise Pierre, Perfumer, joined Expert Impressions - East Meets West, sharing her perspective on the creative dialogue between Eastern and Western olfactive cultures and how these influences are opening new possibilities for fragrance creation.
Meanwhile, Market Insights - The New Directions of Korean Perfumery, with Kevin Mathys, Perfumer, and Seoyeon Chang, Business Development Manager, explored the new directions emerging from Korea and the evolution of its fragrance landscape.
Through Asia Fine Dining and its contribution to the Smell Talks programme, CPL Aromas brought together market insight, perfumery expertise and experimentation to explore where fragrance is heading next.
As the boundaries between gastronomy and perfumery continue to blur, neo-gourmand and umami scents are expanding the definition of what can smell delicious, moving beyond sweetness towards something more savory, surprising and culturally diverse.
