I need about 15-20 but I might do more if I have a moment, it’s for a design project.
Perfume extract: 15-40% (IFRA: typical 20%) aromatic compounds
Esprit de Parfum: 15-30% aromatic compounds, a seldom used strength concentration in between EdP and perfume
Eau de Parfum: 10-20% (typical ~15%) aromatic compounds, sometimes listed as “eau de perfume” or “millésime.” Parfum de Toilette is a less common term that is generally analogous to Eau de Parfum.
Eau de Toilette: 5-15% (typical ~10%) aromatic compounds
Eau de Cologne: Chypre citrus type perfumes with 3-8% (typical ~5%) aromatic compounds.
Perfume mist or Aftershave: 3-8% aromatic compounds (typical non-alcohol solvent)
Top notes or Head Notes: The scents that are perceived immediately on application of a perfume. Top notes consist of small, light molecules that evaporate quickly. They form a person’s initial impression of a perfume and thus are very important in the selling of a perfume.
Middle notes or Heart Notes: The scent of a perfume that emerges just prior to when the top notes dissipate. The middle note compounds form the “heart” or main body of a perfume and act to mask the often unpleasant initial impression of base notes, which become more pleasant with time.
Base notes: The scent of a perfume that appears close to the departure of the middle notes. The base and middle notes together are the main theme of a perfume. Base notes bring depth and solidity to a perfume. Compounds of this class of scents are typically rich and “deep” and are usually not perceived until 30 minutes after application.
Single Floral: Fragrances that are dominated by a scent from one particular flower; in French called a soliflore.
Floral Bouquet: Is a combination of fragrance of several flowers in a perfume compound.
Amber or “Oriental”: A large fragrance class featuring the sweet slightly animalic scents of ambergris or labdanum, often combined with vanilla, tonka bean, flowers and woods. Can be enhanced by camphorous oils and incense resins, which bring to mind Victorian era imagery of the Middle East and Far East.
Woody: Fragrances that are dominated by woody scents, typically of agarwood, sandalwood and cedarwood. Patchouli, with its camphoraceous smell, is commonly found in these perfumes.
Leather: 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.
Chypre: Meaning Cyprus in French, this includes fragrances built on a similar accord consisting of bergamot, oakmoss, and labdanum. This family of fragrances is named after the eponymous 1917 perfume by François Coty.
Fougère: Meaning Fern in French, built on a base of lavender, coumarin and oakmoss. Houbigant's Fougère Royale pioneered the use of this base. Many men’s fragrances belong to this family of fragrances, which is characterized by its sharp herbaceous and woody scent.
Bright Floral: combining the traditional Single Floral & Floral Bouquet categories.
Green: a lighter and more modern interpretation of the Chypre type, with pronounced cut grass, crushed green leaf and cucumber-like scents.
Aquatic, Oceanic, or Ozonic: the newest category in perfume history, first appearing in 1988 Davidoff Cool Water (1988), Christian Dior’s Dune (1991), and many others. A clean smell reminiscent of the ocean, leading to many of the modern androgynous perfumes. Generally contains calone, a synthetic scent discovered in 1966, or other more recent synthetics. Also used to accent floral, oriental, and woody fragrances.
Citrus: An old fragrance family that until recently consisted mainly of “freshening” eau de colognes, due to the low tenacity of citrus scents. Development of newer fragrance compounds has allowed for the creation of primarily citrus fragrances.
Fruity: featuring the aromas of fruits other than citrus, such as peach, cassis (black currant), mango, passion fruit, and others.
Gourmand: scents with “edible” or “dessert”-like qualities. These often contain notes like vanilla, tonka bean and coumarin, as well as synthetic components designed to resemble food flavors.