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.

Filter (To)
Physical action which consists in holding (retaining) the insoluble particles in suspension in a liquid by means of a filter: paper, asbestos, tissue, etc. …

Rectify (To)
Clear by distillation a raw material of its impurities.

Tincture
Cold or warm Dissolution of the soluble parts of a solid body by prolonged contact with a liquid, mostly alcoholic.