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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. |
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