It seems like sweetness is indeed de riguer in modern perfumery, the sine qua non of commercial success as endless sales of La vie Est Belle, Flowerbomb and Prada Candy, say. I dare you to find something as bitter as—say—Piguet's Bandit eau de parfum or Chanel No.19 eau de toilette in the production of the last 15 years.
Even forms of perfume which do not lend themselves to the culinary, such as the powdery softness of contemporary "lipstick smelling perfumes" built on "makeup-like" accords (enter Lipstick Rose, Chloe Love, Flower by Kenzo with their abundance of ionones) or the soapy aldehydic glow of the lathered soapy fragrances, such as Narciso Rodriguez Essence, exhibit a sweet tooth. Which serves as the springboard of another thought.
What if sweet notes were always popular, merely set in a different context?