Quelques termes liées à la parfumerie :

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

Measure
Determine in the course of creation the best proportions of the various constituents of a mixture.

Juice
Trivial term used in the fragrance industry to indicate the alcoholic solution of a concentrated perfume.

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.

Tenacity
Property of a Perfume whose effect is particularly persistent.