Glossary & Fragrance terminology
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Balance:
The result of the blending of all perfumery components into one harmonious sensory experience. Balsam (Balsamic): The thick sap from trees or shrubs when the plants are cut. A sticky sap material which give a resinous woody odor. It has a sweet fragrance accord that provides rich, warm, resinous and very tenacious qualities to most compounds. Also, described as woodiness associated with fresh-cut, well-seasoned non-coniferous wood, as for example, maple. The balsamic effect is most commonly found in Oriental fragrances and powder perfumes. Can be also described as Viscous excretions from trees or shrubs plants that seep when the plants outer layers are cut or injured. Sticky materials which give a resinous sweet-woody odour. Rich, sweet, resinous and warm notes associated with Benzoin, Tolu and Peru balsams. Balsamic notes predominate in the Oriental group of perfumes . Baies de Genièvre: French for juniper berry. Baies Rose: Pink peppercorns, from the tree schinus molle, also known as the Peruvian or California pepper tree. These are actually dried berries and not “true” peppercorns, and you will sometimes see them listed as pink berries. Balsam of Peru: A tree resin from Central America, so named because it was historically shipped from Peru. Balsam of Tolu : It is from a closely related species of tree grown farther south; both resins are said to smell like vanilla and cinnamon. Base Notes: The third and last phase (after top and heart notes) of a perfume's evaporation, or life on the skin. Base notes are made up of the underlying tones of the fragrance, and are responsible for its lasting qualities. The ingredients used in base notes are often referred to as the “fixatives.” Bay Rum: A traditional men cologne made from the leaves of the Pimenta racemosa (or Bay Rum tree) distilled in a mixture of rum and water. Benzoin: A balsamic resin from the Styrax tree. Bergamot: The tangy oil expressed from the nearly ripe, nonedible bergamot orange (a variety of bitter orange). The oranges are grown mostly in Italy and are also used to flavor Earl Grey tea. Bigarade: A variety of bitter orange, also known as Seville orange. The zest is used to make the bigarade note used in perfumery. Blend: A mixture of natural and/or synthetic ingredients. Body: A perfume term for the middle or "heart" of a perfume. Used to describe a fragrance that is well rounded or full. The heart or main part of the fragrance. The characteristic note when the most volatile components have lost their dominance and all of the components of the fragrance come into play. It is used to refer to the main theme or heart of a perfume. Botanical Name : It refers to the Latin name of the plant in the biological classification system. A botanical name is composed of the genus followed by the species. Bottom Note: Also called the dry down of the fragrance. This note contains the fixatives of the fragrance that impart the long lasting qualities. Bouquet: It is a term used to describe a mixture of floral notes. Bouquetting: The rounding off and harmonizing of a perfume or flavors. Butyric : The smell of butter that has been in the fridge too long . That’s a butyric odor. Derived from a Greek word for "butter," butyric acid is used in flavorings as well as fragrances. In minute quantities, it can give a very surprising savory effect, but generally, if a perfume smells like rancid butter, it is a mess. |