Quelques termes liées à la parfumerie :

Aroma
Term used especially in the food domain. Organoleptic quality taking taste and smell into account.

Concentrate (To)
Increase the percentage of the nice-smelling elements in a fragrant product.

Exhaled (To)
To bring off an odour.

Palette
Set raw materials privileged by a creative perfumer.

Tincture
Cold or warm Dissolution of the soluble parts of a solid body by prolonged contact with a liquid, mostly alcoholic.