Quelques termes liées à la parfumerie :

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

Dissonance
Break of harmony between the fragrant notes.

Exhaled (To)
To bring off an odour.

Natural product
Product already existing in the nature, vegetables, animals.

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.