Quelques termes liées à la parfumerie :

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

Dilute
Decrease the concentration of a nice-smelling product.

Evaporation
Passage of the liquid state in the gas state, coming along with a nice-smelling release; the speed of the evaporation depends on the more or less volatile character of the considered substance.

Organ
Term abstracts used to put in evidence the variety and the extent of raw materials or basic elements used by the perfumer.

Spectrometry
Physical method of analysis which complements chromatography in studying and testing elements, used in perfumery.