#perfume

• Amphoretta — A small ancient vessel, shaped like an amphora, typically featuring two symmetrical handles; a reduced-proportion ceramic container used in antiquity for storing precious essences, fine perfumes, aromatic oils, or cosmetic substances and medicinal ointments.
• Animalic — Pertaining to the animal kingdom, characteristic of animals, or derived from them; in a psychological and anthropological sense, it describes raw human instincts, primal behaviors, or biological drives that are uncensored by reason, morality, or culture. In the perfumery industry, the term qualifies warm, persistent, and structural olfactory notes traditionally obtained from natural secretions such as musk, ambergris, or castoreum.
• Anisole — An organic compound belonging to the aromatic ether family, appearing as a colorless liquid with a pleasant, sweet odor reminiscent of anise seeds; methoxybenzene. It is widely utilized in organic synthesis as a solvent, an intermediate in the production of perfumes, synthetic flavors, pharmaceuticals, and insect pheromones, structurally obtained through the methylation of phenol.
• Aryballos — A small ancient vessel, spherical or globular in shape, with a short narrow neck and a wide handle, used in Ancient Greece (especially during the Corinthian and Classical periods) to hold perfumes, aromatic oils, or those used by men and athletes during hygiene rituals at the palaestrae or baths.
• Arom — An obsolete and poetic Romanian variant of the noun 'aromă' (aroma), denoting a pleasant scent, fine perfume, or fragrance emitted by plants or substances, historically used by 19th-century authors.
• Aromography — A scientific method, technique, or experimental neologism used for describing, mapping, or graphically recording the chemical composition of volatile substances, essences, or olfactory profiles emitted by plants or perfumes.
• To flavor — A regional form or local dialectal variant used for the verb 'aroma' (to flavor/scent); to give a pleasant smell, to perfume, or to spice a dish with herbs to enhance its flavor. As a reflexive verb, the term can describe the action of a space, a room, or a food preparation becoming filled with an inviting and strong fragrance.
• Attar — A proper name particularly associated with Farid ud-Din Attar, a famous twelfth-century Persian mystic poet and Sufi theorist, author of 'The Conference of the Birds'. In the Middle East and India, the term (often spelled 'itar') also designates a natural, pure, and concentrated perfume oil obtained through the structural distillation of flower petals into sandalwood bases.