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One example of a gourmand scent is Thierry Mugler's A*Men. A gourmand fragrance is a perfume consisting primarily of synthetic edible notes, such as honey, chocolate, vanilla or candy. [1] [2] These top and middle notes may be blended with non-edible base notes such as patchouli, musk or tonka bean. [3]
Musty: a wine with a "dank, old-attic smell" arising from processing moldy grapes or using dirty storage containers. [18] Nose: the aroma, smell or bouquet of a wine. [20] Oaky: a wine with a noticeable perception of the effects of oak. This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavor ...
The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine .
Soil and water being splashed by a raindrop. Petrichor (/ ˈ p ɛ t r ɪ k ɔːr / PET-ri-kor) [1] is the earthy scent produced when rain falls on dry soil.The word was coined by Richard Grenfell Thomas from Ancient Greek πέτρα (pétra) 'rock' or πέτρος (pétros) 'stone' and ἰχώρ (ikhṓr), the ethereal fluid that is the blood of the gods in Greek mythology.
"Smell", from Allegory of the Senses by Jan Brueghel the Elder, Museo del Prado. An odor (American English) or odour (Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system.
The scents of this note class are usually described as "fresh", "assertive" or "sharp". The compounds that contribute to top notes are strong in scent, very volatile, and evaporate quickly. Although not as saliently perceived, the heart and base-notes contribute much to the scent in the top notes. Citrus and ginger scents are common top notes.
Perfume (UK: / ˈ p ɜː f j uː m /, US: / p ər ˈ f j uː m / ⓘ) is a mixture of fragrant essential oils or aroma compounds (fragrances), fixatives and solvents, usually in liquid form, used to give the human body, animals, food, objects, and living-spaces an agreeable scent. [1]
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.