Quelques termes liées à la parfumerie :

Base
Elementary olfactory structure. It constitutes a pre-compound element, facilitating to the creator the elaboration of a perfume.

Dilute
Decrease the concentration of a nice-smelling product.

Fragrance
By opposition to the smell which can be pleasant or unpleasant, this French word of Latin origin translates the pleasant smell of a fragrant product.

Maceration
It is the operation which consists in leaving in prolonged contact (some days in some months) in the “tubs of maceration”, the concentrated in the alcohol, to obtain the optimal olfactive quality. During the duration of the maceration, certain number of vegetable substances precipitates what allows obtaining after glazing and filtration a crystal clear liquid.

Transfer
We say about a perfume that it turned when its smell and its colour modified following physical actions, or chemical (oxidation) owed to the air, to the light, to the heat or to the ageing.