Quelques termes liées à la parfumerie :

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

Dissolve
Make cross in a liquid the soluble elements of a solid or semi-solid product to obtain a solution.

Exhaled (To)
To bring off an odour.

Personalize (To)
It is to develop in the course of creation the original character of a composition.

Stability
Property of a perfume a little bit sensitive to the different physical chemical changes.