Perfume

Question 1

the art of making perfumes

Answer 1

perfumery

Question 2

The world’s first-recorded chemist is __

Answer 2

Tapputi

Question 3

he introduced the process of distillation in extracting oils from flowers.

Answer 3

Ibn Sina

Question 4

an arab chemist who wrote the book of the chemistry of perfumes

Answer 4

Al Kindi

Question 5

The perfumed produced by the Hungarians as commanded by Queen Elizabeth is
known as ___

Answer 5

Hungary Water

Question 6

___ was credited when France became the European center of perfume.

Answer 6

Rene the florentine

Question 7

created the perfume water called Aqua Admirabilis.

Answer 7

Giovanni Paolo Feminis

Question 8

Cultivation of ___ was a major industry in France in 14th century.

Answer 8

Flowers

Question 9

were grown in France, Sicily and Italy in the 18th century

Answer 9

Aromatic Plants

Question 10

Between 16th and 17th century, perfumes were used primarily by ___ to
mask body odor resulting to infrequent bathing.

Answer 10

Wealthy

Question 11

Sweet and romantic

Answer 11

flower, floral

Question 12

crisp and fresh

Answer 12

mountain air, oceanic

Question 13

comforting and alluring

Answer 13

sugar and spice, spicy

Question 14

natural or energetic

Answer 14

fresh leaves, green

Question 15

masculine and classic appeal

Answer 15

bark and moss, woody

Question 16

other name of al kindi

Answer 16

alkindus

Question 17

other name of ibn sina

Answer 17

avicenna

Question 18

As the percentage of aromatic compounds increases,

Answer 18

so does the intensity and
longevity of the scent created.

Question 19

Perfume extract, or simply perfume

Answer 19

15-40% typical 20%

Question 20

Esprit de Parfum (ESdP):

Answer 20

15-30%

Question 21

Eau de Parfum (EdP), Parfum de Toilette (PdT):

Answer 21

10–20%

Question 22

Eau de Toilette (EdT):

Answer 22

5–15% typical 10%

Question 23

Perfume mist:

Answer 23

3–8%

Question 24

Splash (EdS) and aftershave:

Answer 24

1–3%

Question 25

most common solvent for perfume oil dilution

Answer 25

ethanol like brandy, cognac, pisco, rakia and rectified strips or a mixture of ethanol and water

Question 26

scents that are perceived immediately on application of a perfume

Answer 26

Top notes / head notes

Question 27

emerges as soon as the first note i.e the top note submerges and is the body of the perfume and helps in masking or taping the unpleasant base note smell of perfume

Answer 27

Middle note / heart note

Question 28

emerge with the submergence of the heart notes and the main theme of a perfume

Answer 28

Base notes

Question 29

Fragrances that are dominated by a scent from one particular flower;

Answer 29

Single Floral

Question 30

Is a combination of fragrance of several flowers in a perfume compound.

Answer 30

Floral Bouquet:

Question 31

A large fragrance class featuring the sweet slightly animalic scents of ambergris or labdanum, often combined with vanilla, tonka bean, flowers and woods.

Answer 31

Amber or "Oriental":

Question 32

Fragrances that are dominated by woody scents, typically of agarwood, Sandalwood and cedarwood.

Answer 32

Woody

Question 33

A family of fragrances which features the scents of honey, tobacco, wood and wood tars in its middle or base notes and a scent that alludes to leather.

Answer 33

Leather

Question 34

Meaning Cyprus in French, this includes fragrances built on a similar accord consisting of bergamot, oakmoss, and labdanum.

Answer 34

Chypre

Question 35

Meaning Fern in French, built on a base of lavender, coumarin and oakmoss.

Answer 35

Fougere

Question 36

the traditional Single Floral & Floral Bouquet categories. and A good example would be Estée Lauder's Beautiful

Answer 36

Bright floral

Question 37

a lighter and more modern interpretation of the Chypre type, with pronounced cut grass, crushed green leaf and cucumber-like scents

Answer 37

Green

Question 38

the newest category in perfume history, first appearing in 1988 Davidoff Cool

Answer 38

aquatic oceanic ozonic

Question 39

An old fragrance family that until recently consisted mainly of "freshening" eau de colognes, due to the low tenacity of citrus scents.

Answer 39

Citrus

Question 40

featuring the aromas of fruits other than citrus, such as peach, cassis (black currant), mango, passion fruit, and others.

Answer 40

fruity

Question 41

scents with "edible" or "dessert"-like qualities.

Answer 41

Gourmand

Question 42

The method was created in 1983 by Michael Edwards, a consultant in the perfume industry, who designed his own scheme of fragrance classification.

Answer 42

Fragrance Wheel

Question 43

Created the fragrance wheel

Answer 43

Michael Edwards

Question 44

traditionally classified as a "Floral Aldehyde" would be located under Soft Floral sub-group, and "Amber" scents would be placed within the Oriental group.

Answer 44

Chanel No.5

Question 45

fragrant oil in cinnamon and cascarilla. sassafras root bark is also used either directly or purified for its main constituent,

Answer 45

bark

Question 46

rose and jasmine, osmanthus, plumeria, mimosa, tuberose, narcissus, scented geranium, cassie, ambrette , citrus and ylang-ylang trees.

Answer 46

Flowers and blossoms

Question 47

apples, strawberries, cherries , blackcurrant leaf, litsea cubeba, vanilla, and juniper berry.

Answer 47

Fruits:

Question 48

The most used and economically important technique for extracting aromatics in the modern perfume industry. Raw materials are submerged in a solvent that can dissolve the desired aromatic compounds.

Answer 48

Maceration

Question 49

Two ways of maceration

Answer 49

supercritical fluid extration and ethanol extraction

Question 50

A common technique for obtaining aromatic compounds from plants, such as orange blossoms and roses. The raw material is heated and the fragrant compounds are re-collected through condensation of the distilled vapor.

Answer 50

Distillation

Question 51

Three ways of distillation

Answer 51

Steam, dry, fractionation

Question 52

Steam from boiling water is passed through the raw material, which drives out their volatile fragrant compounds.

Answer 52

steam distillation

Question 53

The raw materials are directly heated in a still without a carrier solvent such as water.

Answer 53

Dry distillation

Question 54

Through the use of a fractionation column, different fractions distilled from a material can be selectively excluded to modify the scent of the final product.

Answer 54

Fractionation

Question 55

Raw material is squeezed or compressed and the oils are collected.

Answer 55

Expression

Question 56

Absorption of aroma materials into solid fat or wax and then extraction of odorous oils with ethyl alcohol.

Answer 56

Enfleurage

Question 57

Can consist of one or a few main ingredients for a certain concept, such as "rose".

Answer 57

Primary scents

Question 58

These ingredients alter the primary scent to give the perfume a certain desired character: fruit esters may be included in a floral primary to create a fruity floral; calone and citrus scents can be added to create a "fresher" floral.

Answer 58

modifiers

Question 59

A large group of ingredients that smooth out the transitions of a perfume between different "layers" or bases. They themselves can be used as a major component of the primary scent.

Answer 59

blenders

Question 60

Used to support the primary scent by bolstering it. Many resins, wood scents, and amber bases are used as fixatives.

Answer 60

fixatives