Quelques termes liées à la parfumerie :

Bouquet
Mixture of fragrant products without any dominant characteristic note. No longer used in its intangible sense in perfumery.

Enfleurage
Former method of cold extraction of the floral products, finalized in Grasse, using the properties of some fat to absorb and hold the nice-smelling molecules. These perfumed creams are then alcoholic washed to give the absolute cream.

Tenacity
Quality of perfume, which have particularly persistent effect.

Blotter
Quality of special paper (without glue), very absorbing, cut in fine strips intended to be dipped into a raw material or a composition and which allows the professionals: chemists, Perfumers-Creators, etc., by olfaction, to appreciate the quality and to follow the evolution by it.