Camps, AB

Perfumer & Flavorist [Perfum. Flavor.], vol. 24, no. 1, pp. 17-47, Feb 1999

When trying to analyze the evolution of research and the procurements of new chemicals to be used in modern perfumes, I classify them in various olfactive families, as I did in the past. Although I know the sense of smell is individual and that everybody smells different, I have no other option to describe chemicals than using my own sensations, logic and classifications. The olfactive families discussed include: agresticals, aldehydic, ozonic, woody, lichenous, woody-floral, animal, musk, amber gris, coiraceous castoreum, animal-floral, caramel, balsamic, honey, resinous, tobacco, coumarinic/tonka, citrics, mandarin/tangerine, lime, grapefruit, floral, spicy, anisic, jasmine, rose, carnation, magnolia, boronia, lily of the valley, floral metallic, floral woody orris and violet, green floral, palmarosa, fruity, floral/animal, watermelon, pineapple, raspberry, lactonic, cassis, licorous, peach, radiants, greens, roots, and leathery.