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2. Chanel No. 5 - Wikipedia

   en.wikipedia.org/wiki/Chanel_No._5

   Chanel No. 5 is the first perfume launched by French couturier Gabrielle "Coco" Chanel in 1921. The scent formula for the fragrance was compounded by French-Russian chemist and perfumer Ernest Beaux. The design of its bottle has been an important part of the product's branding.

3. Monoi oil - Wikipedia

   en.wikipedia.org/wiki/Monoi_oil

   The Monoi Tiaré Tahiti is a perfume-oil made by infusing the blossoms of Tiaré flowers in coconut oil. Monoï oil [1] is an infused perfume-oil made from soaking the petals of Tahitian gardenias (best known as Tiaré flowers) in coconut oil. Monoï (pronounced mah-noy) is a Tahitian word meaning "scented oil" in the Tahitian.

4. Coco (perfume) - Wikipedia

   en.wikipedia.org/wiki/Coco_(perfume)

   Coco is a women's perfume by French fashion house Chanel, ... [5] References This page was last edited on 23 November 2022, at 22:32 (UTC). Text is ...

5. Perfume - Wikipedia

   en.wikipedia.org/wiki/Perfume

   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]

6. Impulse (body mist) - Wikipedia

   en.wikipedia.org/wiki/Impulse_(body_mist)

   Impulse is a perfume manufactured by Fabergé which was part of Unilever, an Anglo-Dutch company based in London, United Kingdom. Introduced as a 'perfume deodorant' in South Africa in 1972, Impulse was launched in the UK in 1981, including the butterfly design and the slogan "Men can't help acting on Impulse." Impulse perfumes have been ...

7. Yuzu - Wikipedia

   en.wikipedia.org/wiki/Yuzu

   A bottle of yuzu vinegar. Yuzu's domestic production is about 27,000 tons (2016). [8] Though rarely eaten as a fruit, yuzu is a common ingredient in Japanese cuisine, where the aromatic zest (outer rind) and the juice are used much in the same way that lemons are used in other cuisines. [9]