Gourmand

Sour milk is precisely what it suggests: the sharp, tangy pungency of yoghurt or slightly curdled cream, with an underlying sweetness that prevents it from becoming truly unpleasant. Imagine the piercing sourness of Greek yoghurt combined with warm, creamy butter—there's a lactonic richness beneath the acidic bite. It's unsettling at first sniff, deliberately challenging, yet oddly compelling. Think of the smell when you open a tub of sour cream on a warm day: that distinctive fermented tang mixed with dairy fat.

Gourmand

Vanilla smells like warmth wrapped in sweetness—imagine the comforting aroma of freshly baked vanilla sponge cake, or a warm bowl of vanilla custard on a winter's evening. It's creamy and soft, almost edible, with subtle woody undertones and a hint of spice that recalls cloves or nutmeg. Pure vanilla is surprisingly complex: it's not aggressively sweet, but rather enveloping, like condensed caramel with a touch of earthy depth. It smells like indulgence and safety simultaneously.