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Etiquette selon le réglement (CE) N° 1272/2008

Bois de oud: Abermax 10%TEC, Cashmeran, Coumarine, acetate linalyle,Damacenone, eucalyptol, floralzone, linalol, citronellol

Grenade & Poire: Acetate linalyle, aldehyde cyclamen, cosmone givaudan,damacenone,ethyllinalol, floralozone, triplal

Mandarine: Acetate geranyle, acetate linalyle, trans 2 dodecenal, citronellol, linalol, neral cru, nerol, limonene droit +100

Caramel beurre salé: Coumarine

Fleur de cerisier: Linalol, acetate linalyle, coumarine,damacetone, floralozone, hydroxycitronellal, isoE super, limonene droit+100, salicytate benzyle

Mon nounours: Acetate menthanyle, acetate ptbch, aldehyde c12 laurique, aldehyde c12 mna, aldehyde hexyl cinnamique, aldehyde myrac,aldehyde tmu, cyclemax iff, dihydroflorifone, heliotropine, hydroxycitronellal, isoE super, melonal, methylionone gamma, salicylate benzyle, triplal

Figue: Triplal, IsoE super

Galette des rois: Benzaldéhyde, coumarine, diacetyl

Mûre & Myrtille: Acetate linalyle, cassis bourgeon abs, geraniol, limonene droit+100, linaloln octine carbonate methyle, triplal

Etoile de noel: Cashmeran, cyclemax iff, damascone alpha, geraniol, isoE super, isopropoxyethyl salicylate, methylionone gamma, nerol, scentenal

Barbe à papa: Aldehyde c16, benzoate de benzyle, coumarine, furaneol, heliotropine, veltol plus

Chocolat chaud: Benzoate de benzyle

Tubéreuse préstigieuse: Acetate linalyle, alcool cinnamique, aldehyde hexyl cinnamique, citronellol, coumarine, heliotropine, hydroxycitronellal, linalol, limonene droit+100, salicylate benzyle, salicylate hexyle, hexalon

Pain d'épice: Aldehyde cinnamique, alpha-pinene, b-pinene, coumarine, diacetyl, isoeugenol, heliotropine, limonene droit+100, methyl cyclopentenolone, isoE super, neral cru, alpha terpinene, veltol plus

Vanille gourmande: Damacenone, isoE super, muscenone