Balsamic Vinegar
Balsamic vinegar is made from grape must (juice, including the skin and seeds), which is first heated to concentrate it then fermented and matured for at least 12 years. If this could be used as a perfume ingredient, I would use it. It’s dry and tangy with a dark, deep sweetness and it’s absolutely delicious.
Note: Fumes from accidentally boiling balsamic vinegar induces choking.
Sesame Oil
Typically used in Asian cooking, sesame oil has a rather deep, nutty aroma. I remember really indulging in its scent whenever I opened the bottle of oil.
Soy Sauce
Made by fermenting soy beans, this sauce smells savory, a little deep and sweet, and tastes saltier than it smells. There is a light and dark soy sauce; dark soy sauce may contain molasses and is aged longer, richer and less salty than light soy sauce. The scent and taste of each soy sauce will vary but what I described is what I perceive generally.
Butter
Butter, particularly melted butter, has a smooth, warm, rich, creamy and savory scent. Heat it further and it becomes brown butter or beurre noisette, which has a nutty note and flavor too.
References:
https://www.bbcgoodfood.com/glossary/balsamic-vinegar
https://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html
Eau de Tati 