Classification of Fragrance Ingredients

Perfumer's Organ

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Below are some ways fragrance ingredients can be classified.  I decided with my first book to list several thousand fragrance materials alphabetically by the common aroma name.  My second book lists fragrance houses alphabetically A - Z, and the same within each chapter or section.  The classification of materials is open for endless interpretation by anyone who study's the language and art.  Hope you will like the following.

Classification by Olfactory Note -

Natural Materials:

Rosy Note: Geranium, Otto Rose, Palmarosa, Rose Abs.

Spicy Note: Bay Leaf, Caraway, Cardamom, Carrot Seed, Cascarilla, Cassia, Celery, Cinnamon, Bark, Clove, Coriander, Cumin, Ginger, Mace, Marjoram, Nutmeg, Parsley, Pepper, Pimento, Shiso, Thyme.

Tobacco Note: Tobacco Absolute.

Woody Note: Amyris, Cedarwood, Guaiacwood, Oakmoss, Patchouli, Sandalwood, Treemoss, Vetiver.

Green & Fruity Note: Blackcurrant Buds Absolute, Galbanum.

Herbal & Aromatic Note: Chamomile Blue, Chamomile, Roman, Costus, Hay, Hyssop, Laurel Leaf, Lavandin, Lavender, Myrtle, Origanum, Rosemary, Sage, Spike Lavender, Star Anis.

Leather Note: Birch Tar Oil, Cade Oil.

Lemon Note: Lemon, Lemongrass, Lime, Litsea Cubeba, Mandarin, Melissa, Verbena.

Marine Note: Seaweed, Juniperberry.

Medicinal Note: Bitter Almond, Buchu Leaf, Cajuput, Camphor, Cassie Absolute, Eucalyptus, Wintergreen.

Minty Note: Pennyroyal, Peppermint, Spearmint.

Resinous Note: Elemi, Myrrh, Olibanum, Opoponax, Styrax.

Animal Note: Ambergris, Castoreum, Civet, Musk, Ambretteseed, Angelica Root, Angelica Seed, Cistus - Labdanum, Costus, Clary Sage.

Anise Note: Anise, Basil, Bitter Fennel, Sweet, Fennel, Star Anise, Tarragon.

Balsamic Note: Benzoin, Copaiba Balsam, Liatrix Absolute, Mastic Absolute, Melilot Absolute, Peru Balsam, Tolu Balsam, Vanilla.

Bitter Orange Note: Neroli, Orange Flower Absolute, Petitgrain from Bergamot, Lemon & Mandarin.

Citrus Note: Bergamot, Bitter Orange, Grapefruit, Lemon, Lime, Mandarin, Sweet Orange, Tangerine.

Coniferous Note: Armoise, Cedar Leaf, Cypress, Fir Balsam Abs. Juniperberry, Pine.

Floral Note: Boronia Abs., Broom Abs., Cananga, Carnation Abs., Cassie Abs., Champaca Abs., Everlasting Flower Abs., Hyacinth Abs., Jasmin Abs., Jonquil Abs., Karo - Karounde Abs., Longoza Abs., Marigold Abs., Mimoza Abs. Narcissus Abs., Orris Concrete, Osmanthus Abs., Reseda Abs., Tuberose Abs., Violet Leaf Abs., Ylang-Ylang.

Powdery Note: Cedrol Crystals, Coumarin, Ethyl Maltol, Ethyl Vanillin, Heliotropin, Maltol, Vanillin.

Aromatic Materials:

Rose Note: Citronellol, Damancenones, Damascones, Di Methyl Benzyl Carbinyl Acetate, Dimethyl Octanol, Di Phenyl Methane, Di Phenyl Oxide, Geraniol, Geranyl Acetate, Geranyl Benzoate, Geranyl Butyrate, Geranyl Formate, Nerol, Phenoxaflor, Phenoxanol, Phenyl Ethyl Acetate, Phenyl Ethyl Alcohol, Phenyl Ethyl Iso Butyrate, Phenyl Ethyl Phenyl Acetate, Phenyl Ethyl Salicylate, Rhodinol, Rhodinyl Acetate, Rose Oxide, Tri Choloro Methyl Phenyl Carbinyl Acetate.

Spicy Note: Acetyl Eugenol, Acetyl Iso Eugenol, Benzyl Iso Eugenol, Cinnamic Aldehyde, Cinnamonitrile ,Cinnamic Aldehyde, Eugenol, Iso Eugenol, Methyl Eugenol, Methyl Iso Eugenol.
 

Woody Notes: Bois Ambrene Forte, Cedramber, Cedrol, Cedryl Acetate, Guaiyl Acetate, Ionones, Iso E Super, Kephakis, Madrox, Methyl Ionones, Nopyl Acetate, Oakmoss, Synthetic, Sandalwood Synthetic, Santalol, Santalyl Acetate, Vertenex, Vertofix Coeur, Vetiverol, Vetiveryl Acetate.

Green Notes: Bromstyrol, Gricerin Acetal, cis-3-Hexenol, cis-3-Hexenyl Acetate, cis-3-Hexenyl Benzoate, cis-3-Hexenyl Salicylate, Hyacinth, Hydratropic Aldehyde, Ligustral, Methyl Heptin Carbonate, Methyl Octin Carbonate, 2,6-Nonadienal, 2,6-Nonadienol, Phenyl Acetaldehyde, Phenylacetaldehydedimethylacetal, Phenyl Ethyl Di Methyl Carbinol, Phenyl Propyl Alcohol, Phenyl Propyl Aldehyde, Stemone, Styrallyl Acetate .

Honey Note: Benzyl Phenyl Acetate, Ethyl Phenyl Acetate, Eugenyl Phenyl Acetate, Linalyl Phenyl Acetate, Methyl Phenyl Acetate, Phenyl Acetic Acid.

Jasmin Note: Alpha-Amyl Cinnamic Aldehyde, Benzyl Acetate, Benzyl Alcohol, Benzyl Formate, Benzyl Propionate, Benzyl Salicylate, Fleuramone, Gelsone, Jasminal, Jasmin Lactone, cis-Jasmone, Jessemal, Methyl Dihydro Jasmonate, Methyl Jasmonate.

Lavender Note: Camphor, Di Methyl Hydro Quinone, Methyl Amyl Ketone, Terpinyl Acetate.

Medicinal Note: Benzaldehyde, Methyl Salicylate.

Minty Note: (d-) Carvone, (l-) Carvone, l-Menthol, l-Menthyl Acetate.

Musk Note: Ambrettolide, Cashmeran, Cyclopentadecanolide, Ethylene Brassylate, Galaxolide, Musk DTI, Musk Ketone Tonalid.
 

Narcissus Note: p-Cresyl Acetate, p-Cresyl Phenyl Acetate.

Aldehydic Note: Adoxal, Aldehyde C - 8, Aldehyde C - 9, Aldehyde C - 10, Aldehyde C - 11, Undecyl Aldehyde C - 11, Undecylene Aldehyde, C - 11 MOA, Aldehyde C - 12 Lauryl, Aldehyde C - 12 MNA.

Animal Note: Ambrox, Grisalva, Indole, Iso Butyl Quinoline, Iso Propyl Quinoline, p-Methyl Quinoline, Skatol, Tetrahydro. 

Anise Note: Anethole, Anisic Alcohol, Anisyl Acetate, Estragole, Ethyl Salicylate.

Balsamic Note: Amyl Benzoate, Amyl Salicylate, Cinnamyl Acetate, Cinnamic Alcohol, Ethyl Cinnimate, Iso Butyl Salicylaten, Linalyl Cinnimate, Methyl Cinnimate, Phenyl Propyl Acetate.

Bitter Orange Note: Aurantiol, Di Methyl Anthranilate, Ethyl Anthranilate, Linalyl Benzoate, Methyl Anthranilate, beta-Methyl Naphthyl Ketone, beta-Naphthyl Ethyl Ether, beta-Naphthyl Methyl Ether.

Citrus Note: Citral, Citronellal, Citronellyl Acetate, Dihydro Myrcenol, Gerano Nitrile, d-Limonene, Linalyl Acetate Myrac Aldehyde, Myrcenyl Acetate.

Coniferous Note: Borneol, Bornyl Acetate, Iso Bornyl Acetate.

Floral Note: alpha-Anisy Propanal, Cyclamen Aldehyde, Di Methyl Benzyl Carbinol, Ethyl Linalool, Helional, Hexyl Cinnamic Aldehyde, Hydratropic Alcohol, Hydroxycitronellal, Irone, Lilial, Linalool, Lyral, Majantol, Mayol, p-Methyl Acetophenone, Methyl Benzoate, Piperonyl Acetone, Terpineol, Tetra Hydro Mugenol.

Fruity Note: Aldehyde C - 14, Aldehyde C - 16, Aldehyde C - 18, Allyl Amyl Glycolate, Allyl Cyclogalbanate, Allyl Ionone, Amyl Acetate, Cyclogalbanate, Ethyl Acetate, Fructone, Gamma-Decalactone, Hexyl Acetate, Oxyphenylon, Trans-2-Hexenal Verdox .

Odor Profiles -

Citrus - Bergamot, Citronella, Grapefruit, Lemon, Lemongrass, Lime, Mandarin, Neroli, Orange, Petitgrain, Tangerine, Verbena.

Fruity - Apple, Apricot, Banana, Black Current, Blueberry, Cherry, Coconut, Grape, Guava, Kiwi, Mango, Melon, Papaya, Passion Fruit, Peach, Pear, Pineapple, Plum, Prune, Raspberry, Strawberry.

Aldehyde Group - Fatty, Waxy, Oily, Ozone/Calone.

Green Group - Cucumber, Galbanum Grass, Leafy, Melon Rind, Stems, String Beans, Styrax, Tomato Leaf, Vegetable, Violet Leaves, Watercress.

Floral Group - Acacia, Apple Blossom, Broom (Genet), Carnation, Chamomile, Chrysanthemum, Freesia, Gardenia, Geranium, Heliotrope, Honeysuckle, Hyacinth, Jasmin, Lilac, Lily, Magnolia, Marigold, Mimosa, Muguet, (Lily of the Valley), Narcissus, Orange Flower, Orris, Osmanthus, Peony, Rose, Tuberose, Violet, Ylang Ylang.

Herbal Group - Armoise, Basil, Black Current Buds, Bucchu, Camphor, Cedar Leaf, Eucalyptus, Hyssop, Juniper Berry, Lavender, Lavandin, Oregano, Parsley, Pennyroyal, Peppermint, Pine, Rosemary, Sage, Clary Sage, Dalmation, Spearmint, Spruce, Tancy, Tarragon (Estragon), Thyme, Wormwood.

Spicy Group - Anis Seed, Bay Leaf, Black Pepper Seed, Caraway Seed, Cardamom Seed, Cascarilla, Celery Seed, Cinnamon Bark, Cinnamon Leaf, Clove Leaf, Coriander Seed, Cubeb, Cumin Seed, Dill Seed, Ginger, Hop, Lovage Root, Mace, Nutmeg, Pepper (black), Pimento Berry, Pimento Leaf.

Woody, Balsam, Mosses Group - Amyris, Benzoin, Cedarwood, Cistus, Guaiacwood, Labdanum, Myrrh, Oakmoss, Patchouli, Peru Balsam, Sandalwood, Tobacco, Tolu, Tremoss, Vanilla, Vetivert.

Leather Group - Ambergris, Castoreum, Civet, Creosote, Cuir de Russe, Mate, Musk, Phenol, Tar.

A Perfumer's Palette -

Flowers, or Flowering Heads - Chamomile, Hyssop, Jasmine, Lavender, Lavandin, Mimosa, Orange Flower, Rose, Sage, Ylang.

Leaves, Needles - Boldo, Fir Balsam, Geranium, Mate, Patchouli, Tobacco, Violet

Wood, Branches - Armoise, Cistus, Cypress, Eucalyptus, Juniper, Laurel, Lentisque, Rosemary, Thyme.

Berries, Buds - Blackcurrant, Clove, Juniper, Pepper.

Pods, Seeds - Ambrette, Carrot, Parsley, Tonka Beans, Vanilla.

Resins - Benzoin, Elemi, Galbanum, Labdanum, Mastic, Myrrh, Olibanum, Opoponax, Peru, Styrax.

Moss - Cedar, Fucus, Oak, Pine.

Roots - Lovage, Orris, Vetiver.

Essential Oils By Country -

Albania - Abies Alba Oil, Origanum Oil, Sage Oil.

Argentina - Citronella Oil, Grapefruit Oil, Lemon Oil, Mandarin Oil.

Australia - Blackcurrant Abs., Eucalyptus Oil, Boronia Abs., Fennel Sweet Oil, Lavender Oil, Lemon Oil, Tea Tree Oil. 

Austria - Birch Tar Oil.

Brazil - Bergamot Oil, Bitter Orange Oil, Boise-de-rose Oil, Cabore Oil, Cabreuva Oil, Cornmint Oil, Cypress Oil, Eucalyptus Oil, Grapefruit Oil, Lemon Oil, Lemongrass Oil, Lime Oil, Mandarin Oil, Orange Oil, Peru Balsam Oil, Petitgrain Oil, Sassafras Oil, Tangerine Oil, Tolu Balsam Oil, Vetiver Oil, Ylang Ylang Oil.

Bulgaria - Abies Alba Oil, Anise Seed Oil, Blue Chamomile Oil, Clary Sage Oil, Dill Weed Oil, Rose Oil.

Canada - Cedarleaf Oil, Fir Balsam Oil, Fir Needle Oil.

China - Ambrette Seed Oil, Camphor Oil, Cassia Oil, Cedarwood Oil, Celery Seed Oil, Chempaka Concrete, Cornmint Oil, Eucalyptus Oil, Fennel Biter Oil, Geranium Oil, Ginger Oil, Ho Leaf Oil, Jasmin Abs., Jasmin Concrete, Lavender Oil, Lemongrass Oil, Lime Oil, Litsea Cubeba Oil, Mandarin Oil, Patchouli Oil, Sassafras Oi, Siberian Pine Needle Oil, Spearmint Oil, Star Anise Oil, Valerian Oil, Vetiver Oil.

Comoros - Basil Oil, Cananga Oil, Palmarosa Oil, Ylang Ylang Oil.

Cuba - Bitter Orange Oil, Cascarilla Oil, Lime Oil.

Cyprus - Lemon Oil

El Salvador - Peru Balsam Oil

Egypt - Anise Seed Oil, Basil Oil Blue, Chamomile Oil, Caraway Oil, Celery Seed Oil, Coriander Oil, Cumin Oil, Dill Seed Oil, Fennel Bitter Oil, Geranium Oil, Jasmin Abs., Jasmin Concrete, Marjoram Oil, Neroli Oil, Tagetes Oil, Rose Oil, Tuberose Abs.

Ethiopia - Myrrh Oil.

France - Anise Seed Oil, Broom Abs., Carrot Seed Oil, Celery Herb Oil, Celery Seed Oil, Clary Sage Oil, Cognac Oil, Cypress Oil, Jasmin Abs., Jasmin Concrete, Lavender Oil, Mimosa Abs., Nerol Oil, Orange Flower Abs., Petitgrain Oil, Roman Chamomile Oil, Rose Oil, Tuberose Abs., Violet Leaf Abs.

Germany - Birch Tar Oil, Cognac Oil.

Guatemala - Cardamom Oil, Lemongrass Oil, Palmarosa Oil, Vetiver Oil.

Guinea - Bergamot Oil, Bitter Orange Oil.

Haiti - Amyris Oil, Bitter Orange Oil, Lime Oil, Vetiver Oil.

Honduras - Styrax Oil.

Hungary - Angelica Root Oil, Dill Weed Oil, Roman Chamomile Oil, Valerian Oil.

India - Ajowam Oil, Ambrette Seed Oil, Anise Seed Oil, Calamus Oil, Cardamom Oil, Cedarwood Oil, Celery Herb Oil, Celery Seed Oil, Cinnamon Leaf Oil, Citronella Oil, Clary Sage Oil, Coriander Oil, Cornmint Oil, Davana Oil, Eucalyptus Oil, Frangipanni Abs., Geranium Oil, Ginger Oil, Jasmin Abs., Jasmin Concrete, Lemongrass Oil, Nutmeg Oil, Palmarosa Oil, Pepper Oil, Sandalwood Oil, Tuberose Abs., Vetiver Oil.

Indonesia - Cajuput Oil, Cananga Oil, Citronella Oil, Clove Bud Oil, Clove Leaf Oil, Gurjun Balsam, Nutmeg Oil, Palmarosa Oil, Patchouli Oil, Sandalwood Oil, Vanilla Resinoid, Vetiver Oil.

Iran - Galbanum Oil.

Israel - Grapefruit Oil, Orange Oil.

Italy - Bergamot Oil, Carrot Seed Oil, Jasmin Abs., Jasmin Concrete, Lemon Oil, Mandarin Oil, Neroli Oil, Orange Oil, Orris Oil, Roman Chamomile Oil, Orange Flower Abs., Mimosa Abs, Petitgrain Oil.

Jamaica - Lime Oil, Pimmento Berry Oil,  Pimmento Leaf Oil, Vanilla Resinoid.

Madagascar - Basil Oil, Palmarosa Oil, Ylang Ylang Oil, Vanilla Resinoid.

Mexico - Lime Oil

Morocco - Anise Seed Oil, Armoise Oil, Broom Abs., Carrot Seed Oil, Cedarwood Oil, Chamomile Oil, Clary Sage Oil, Fennel Bitter Oil, Geranium Oil, Jasmin Abs., Jasmin Concrete, Lavandin Oil, Marjoram Oil, Neroli Oil, Orange Flower Abs., Pennyroyal Oil, Petitgrain Oil, Rose Oil, Rosemary Oil, Tarragon Oil, Tuberose Abs.

Netherlands - Caraway Oil, Hyacinth Abs.

North Korea - Calamus Oil.

Poland - Abies Alba Oil, Caraway Oil.

Portugal - Eucalyptus, Laurel Leaf Oil.

Reunion - Cananga Oil, Geranium Oil, Ylang Ylang Oil.

Romania - Abies Alba Oil.

Seychelles - Cinnamon Leaf Oil, Lavandin Oil, Lemon Oil, Neroli Oil, Origanum Oil.

Siri Lanka - Cardamom Oil, Cinnamon Bark Oil, Cinnamon Leaf Oil, Citronella Oil, Clove Bud Oil, Clove Leaf Oil

Somalia - Myrrh Oil.

South Africa - Buchu Oil, Eucalyptus Oil, Jasmin Abs. Jasmin Concrete, Tagetes Oil.

Spain - Anise Seed Oil, Cade Oil, Cumin Oil, Eucalyptus Oil, Fennel Bitter Oil, Fennel Sweet Oil, Orange Flower Abs.

Taiwan - Camphor Oil, Citronella Oil.
 

Tanzania - Clove Stem Oil, Clove Leaf Oil.

Thailand - Cornmint Oil, Gurjun Balsam.

Tunisia - Anise Seed Oil, Armoise Oil, Rosemary Oil.

Turkey - Galbanum Oil, Laurel Leaf Oil, Styrax Oil, Rose Oil.

United Kingdom - Celery Seed Oil, Hop Oil.

United States - Basil Oil, Cedar Leaf Oil, Cedarwood Oil, Celery Seed Oil, Clary Sage Oil, Dillweed Oil, Fir Balsam Oil, Grapefruit Oil, Lemon Oil, Lime Oil, Olibanum Oil, Orange Oil, Peppermint Oil, Pine Oil, Sassafras Oil, Spearmint Oil, Tangerine Oil.

USSR - Birch Tar Oil, Calamus Oil, Coriander Oil, Dill Seed Oil, Sweet Fennel Oil, Laurel Leaf Oil, Lavender Oil, Petitgrain Oil, Siberian Pine Needle Oil.

Viet Nam - Star Anise Oil.

Classification by Chemical Family -

Floral Fresh - Phenyl Acetaldehyde.

Leafy, Lemon, Lily - Acetaldehyde, Phenyl Ethyl Acetal, Citronellyl Dimethyl Acetal.

Orange, Orris - Phenyl Acetaldehyde / Methyl Anthranilate - Schiff base.

Woody - Isolongifolanone, Acetoxy Methyl Isolongifolene, Formoxy Methyl Iso Longifolene.

Earthy - Phenyl Acetaldehyde Gglyceryl Acetal.

Rose - Phenyl Acetaldehyde, Citronellyl Acetal, Phenyl Acetaldehyde Di Methyl Acetal.

Sweet, Spicy, Sandal - Hydroxy Methyl Isolongifolene, Himachalene Epoxide.

Ylang - Hydrotropic Aldehyde Di Methyl Acetal, Camphene, Carbinyl Acetate, Carene Carbinyl Acetate.

Nasturtium - Olibanum Oil, Turmeric Oil, Davana Oil.

Tangerine - Terpenyl Methyl Ether, Citronellyl Formate, Geranyl Acetate, Nopyl Acetate.

Hyacinth, Honey - Phenyl Acetaldehyde, Phenyl Ethyl Phenyl Acetate.

Aldehydes - Phenyl Acetaldehyde 100%, Hydrotropic Aldehyde 100%, Phenyl Acetaldehyde 50% (PEA, DEP, PG).
 

Ketones - Isolongifolanone/Epimer.

Esters - Benzyl esters, Phenyl ethyl esters, Geranyl esters, Citronellyl esters, Nopyl Acetate, Camphene Carbinyl Acetate.
 

Acetals - Phenyl Acetaldehyde Dimethyl Acetal, Phenyl Acetaldehyde Citronellyl Acetal, Phenyl Acetaldehyde Glyceryl Acetal.

Epoxide - Himachalene Epoxide.

Ketals - Isolongifolanone, Ethylene Glycol Ketal, Isolongifolanone, Propylene Glycol Ketal.

Alcohol - Nopol, Camphene Carbinol, Hydroxy Methyl Isolongifolene.

Heterocyclic - 2, 3 Dimethyl Indole.

Jasmin Fragrance Chemicals -

Benzyl Acetate - Strong sweet fresh fruity floral odor of many types of flowers.

Benzyl Acetate Coeur - A richer, softer jasmin.

Benzyl Propionate - Fruity sweet, floral undertone type jasmin.

CIS Jasmone - Diffusive, warm spicy fruity, dilution - floral.

Delphone - Powerful, diffusive and complex floral aromatic and fruity, jasmin.

Di Hydro Iso Jasmonate - Fruity odor floral jasmin.

Di Hydro Jasmone - Fruity sweet floral woody with a powdery nuance.

Di Jasmone - A full, deep jasmin type odor, intensely floral.

Di Methyl Benzyl Carbinyl Acetate - Fresh powerful fruity floral odor of jasmin, lily.

Hedione - The floral heart of the jasmin note develops rich smoothness.

Iso Jasmone - Isomeric floral jasmin mixture.

Iso Jasmone Pure - Powerful, latonic, celery - jasmin.

Jasmacylene - Low cost, fresh diffusive green, woody anise, herby, - jasmin.

Jasmal - Powerful oily herbaceous warm jasmin odor.

Jasmaprunate - Fruity like apple jasmin dry slightly green like wild grapes.

Jasmatone - Diffusive, warm spicy celery, with a hint of fruitiness, - jasmin.

Jasmelia - A pungent jasmin, jasmone odor with a hint of parsley.

Jasmin # 187 - A sweet floral fruity jasmin floral complex.

Jasmin AB13 - Economical but tenacious base with a fruity top note.

Jasmin AB 410 - Long lasting, absolute note of floral jasmin.

Jasmin Abs. - Floral jasmin not overly sweet like cananga oil.

Jasmin Abs. - Concrete Syn A pleasant fruity sweet floral jasmin odor.

Jasmin Abs. Italian Max. The purest heart of the floral jasmin.

Jasmin Abs. - Oliffac An economical approach of the precious jasmin flower.

Jasmin Chassis Abs. - Resembles orange flower absolute, warm sweet and heavy.

Jasmin Concrete - With a varying source odor is waxy, fatty sweet jasmin like.

Jasmin Egyptian - An extremely fine floral jasmin fragrance.

Jasmin Egyptian C2612 - Has fine jasmin top note quite diffusive.

Jasmin Etoile Givco 144 - Spicy warm floral.

Jasmin Lactone - Powerful cream, jasmine, peach coconut note.

Jasmin Petals Abs. Egypt A - sweet strong jasmin green floral petal like odor.

Jasmin 74D - A reconstitution of jasmin absolute.

Jasmine - The sweetest and most celebrated flower of North Africa.

Jasmolactone - Sweet fruity floral jasmin.

Jasmolactone CNC - Oily, fruity floral petal like suggestive of many floral absolutes.

Jasmo Lactone XC - Jasmin absolute odor with a buttery note.

Jasmonol - Floral waxy odor works well in tuberose, honeysuckle and jasmin.

Jasmonyl - Intensely sweet floral jasmin.

Jasmonyl Acetate - Jasmin somewhat pear like odor.

Jasmophyll - Sweet floral fruity like jasmin slight green herbal woody nuance.

Jasmonyl - Intensely sweet floral jasmin.

Jasmorange - Fruity balsamic, green floral, aldehydic.

Jasmopyrane - Rich, waxy, sweet floral jasmin complex.

Jasmopyrane Forte - More tenacious floral jasmin, and has a slight mush roomy note.

Jessemal - Herbaceous floral jasmin.

Lactone CIS Jasmone # 114 - Soft floral odor of jasmin.

Lactone CIS Jasmone # 411 - Floral waxy jasmin absolute character.

Lactojasmon - Floral similar to gardenia with fruity creamy coconut accent.

Classification of Materials

Certain types of odor occur in botanical materials from species of the same botanical family. Arctander has preferred to go strictly by alphabetical order using the most common commercial names as entries. The Latin name is used when confusion exists. A classification according to botanical relationship would group the following materials:

Rhizomes - Ginger, Galanga, Cucurcuma

Flowers - Broom, Cassie, Mimosa

Fruits - Anise and Fennel

Herbs - Lavender, Rosemary, Cassie, Patchouli

Roots - Angelica, and Lovage

Flowers - Camomile, Everlasting

Such a grouping could be perfectly justified and reasonable, but the system would also include a grouping such as this:

Flowers - Baronia, and Neroli

Oleo Resin - Elemi, Opoponax

Leaves - Pimento Leaf, Clove Leaf, Cinnamon Leaf

Fruits - Carrot and Coriander

Herbs - Origanum, Patchouli, Hyssop

In above examples the subjects are identical parts of various plants from the same family. The differences can become wilder.

Herbs, Roots, Leaves - Citronella, and Vetiver

Bulbs, & Flowers - Garlic & Hyacinth

Rhizome & Flower - Ginger & Longoza

Flower & Fruit - Champaca & Star Anise

Bark & Wood - Cinnamon Bark & Sassafras

Wood & Flower - Amyris & Boronia

As a result of the above complexity I found the easiest way to list fragrance raw materials is by an alphabetical sequential listing A - Z.

Natural Ingredients by Categories

Blossoms - From roses, that are mainly cultivated in Bulgaria, Turkey, Morocco, Egypt and Southern France.  Rose Oil is obtained by steam distillation, concretes by solvent extraction and absolute from the concrete.

.  Cananga - Java, Comoros, Madagascar
.  Basil - Comoros, Madagascar, Hungary
.  Mimosa - France, Morocco
.  Camomile - Hungary, Morocco
.  Neroli - France, Italy, Tunisia, Morocco
.  Lavender - France, Bulgaria, Russia.

Leaves and Stems - Two well known natural essences used today are:

.  Patchouli oil - Indonesia
.  Clove Leaf oil - Madagascar, Indonesia

Examples of natural materials from leaves & stems:

.  Geranium oil - Egypt, Bourbon (Réunion), Morocco
.  Petitgrain oil - Paraguay, Italy
.  Eucalyptus oil - Australia, Spain, Portugal

Fruits - By steam distillation, the aromatic essential oil is extracted out of the dried and unripe berries of black pepper plants.

Some natural materials are as follows:

.  Pepper oil - India, Indonesia, Malaysia
.  Juniper oil - Yugoslavia, Hungary, France
.  Aniseed oil - Spain, Russia
.  Star-aniseed oil - China, Vietnam
.  Coriander oil - Russia, Balkans
.  Caraway oil - Poland, The Netherlands
.  Pimento oil - Jamaica

Fruit Peels - With the aid pressing processes, as well as steam distillation one can obtain essential oils from the peels of citrus fruits.

Common fruits:

.  Bergamot - Calabria, Italy, Ivory Coast
.  Lemon - Sicily, Ivory Coast, South America, North America
.  Grapefruit - USA, Israel
.  Tangerine - Sicily, Israel
.  Lime - West Indies, Mexico, Brazil
.  Orange - Italy, Brazil, USA

Seeds -

.  Abrette - Indonesia, Madagascar, China
.  Cardamom - Sri Lanka, India
.  Mace - Indonesia, Sri Lanka
.  Angelica - Belgium, Hungary
.  Celery - India, Hungary

Roots - Essential oils from roots are highly aromatic and much sought after in modern accords..

Some examples include:

.  Vetiver oil - Java, Haiti, Bourbon (Réunion)
.  Angelica root oil - Belgium, Hungary
.  Orris - France, Morocco
.  Calamus oil - India, Russia
.  Costus root oil - India

Woods - In ancient times sandalwood was already highly esteemed for its peculiar and intensive smell. Due to political and economical manipulations, the essential oil of sandalwood has become a scarce and expensive commodity. But other essential oils distilled from woods are also subject to such manipulations which are responsible for considerable fluctuations of prices.

Among the well-known trees furnishing essential oils are:

.  Sandalwood tree - India (Mysore), New Caledonia
.  Rosewood or Linaloe tree - Brazil
.  Cedar - USA, China, Africa
.  Guaiacwood tree - Paraguay, Argentina

Herbs - Thyme as well as the distilled oil taken from this plant have been mentioned in dispensatories and in apothecary and spice listings since the 16th century.
 

Essential oils extracted from herbs include:

.  Thyme oil - Spain, Morocco, Russia, China
.  Tansy oil - USA, France, Hungary
.  Mint oil - USA, Japan
.  Lemongrass oil - Guatemala, China, India
.  Sage oil - Spain, Yugoslavia, Albania

Needles & Branches -

.  Spruce - Russia, Korea
.  Silver Fir - Austria, Yugoslavia, Canada
.  Pine - Yugoslavia, Austria
.  Dwarf Pine - Yugoslavia, Austria

Resins & Balsams - Essential oil is gained out of resins and balsams by steam distillation, and resinoids are extracted either by means of volatile solvents or by mixing with solvents and heating. Resin consists of the milky juices of the plants seeping out of the trunk and bigger branches, dried in the air. the dried juices form irregular round pellets, sometimes called tears, which are subjected to further processing.

Known resinous and balsamic products are:

.  Galbanum - Iran, Afghanistan
.  Elemi - Philippines
.  Benzoin - Sumatra, Thailand
.  Olibanum - Yemen, Somalia
.  Opoponax - Sudan, Arabia

Lichens - The so-called "oakmoss" comes from lichens growing on the bark of the oak tree. "Treemoss", on the other hand, is gained from lichens found on conifers.  These lichens are gathered in Yugoslavia, France and Spain and are processed into concretes, absolutes and resinoids.

Natural Essences:

Flowering Plants - Shrubs and Trees: Carnation, Cassie, Cananga, Hawthorne, Heliotrope, Hyacinth, Jasmine, Jonquil, Lilac, Lily, Mimosa, Muguet, Narcissus, Orange Flower, Reseda, Rose, Tuberose, Violet, Ylang Ylang.

Leaves - Bay Cinnamon, Cedar, Patchouli, Bitter Orange, Wintergreen, Eucalyptus.

Woods - Amyris, Cade, Cedar, Birch, Bois De Rose, Camphor, Guaiacwood, Laurel, Linaloe, Santal, Sassafras.

Barks - Birch, Cascarilla, Cassia, Cedar, Cinnamon, Cypress.

Fresh Fruit' Peels - Bergamot, Citron, Grapefruit, Lemon, Limes, Mandarin, Orange, Tangerine.

Grass - Citronella, Gingergrass, Lemongrass, Palmarosa.

Seeds - Ambrette, Angelica, Cardamom, Carrot, Croton, Cumin, Dill, Mustard, Parsley, Bitter Almond.

Dried Leaves - Cherry Laurel, Eucalyptus, Niaouli, Patchouli.

Dried Fruits - Coriander, Anise, Juniper, Nutmeg.

Dried Buds & Berries - Clove, Cubeb, Juniper, Pimenta.

Balsams - Copaiba, Labdanum, Peru, Tolu, Gilead.

Gums - Elemi, Galbanum, Mastic, Myrrh, Olibanum, Opoponax, Styrax.

Roots & Rhizomes - Angelic, Calamus, Costum, Ginger, Orris, Valerian, Vetiver.

Herb's Flowers - Basil, Chamomile, Dill, Estragon, Fennel, Geranium, Lavandin, Lavender and Spike Lavender, Lovage, Marjoram, Origanum, Parsley, Penny Royal, Peppermint, Rosemary, Sage, Spearmint, Tansy, Thyme, Verbena, Wormseed, Wormwood.

Classification of Eugene Rimmel 1865

Rimmel grouped all odors more or less close to each other. Isotonic odors means same tone, and iso - osmatic meaning same odor.

1.     Rose: Geranium

2.     Jasmine: Ylang Ylang

3.     Orange: Acacia

4.     Tuberose: Narcissus, Lily

5.     Violet: Iris

6.     Vanilla: Styrax, Peru Balsam, Heliotrope

7.     Cinnamon: Cassia

8.     Sandel: Vetiver

9.     Lemon: Bergamot

10.   Lavender: Spike

11.   Mint: Basil, Thyme

12.   Anise: Coriander

13.   Bitter: Almond : Laurel

14.   Musk: Civet

15.   Fruit: Apple, Pineapple

16.   Clove: Pink Carnation

17.   Camphor: Rosemary

18.   Amber: Ambergris

An arrangement or isotonic or iso osmatic odors:

1.     Folial - Nutty

2.     Verdue

3.     Oakmoss - Lichen

4.     Fern

5.     Earthy

6.     Fungal

7.     Rooty

8.     Woody

9.     Smoky

10.   Leather

11.   Animal

12.   Resinous

13.   Spicy - Nutty

14.   Balsamic

15.   Herbaceous

16.   Amber

17.   Honey

18.   Aldehydic

19.   Citrus

20.   Fruity

21.   Oenanthic

Principal Materials Used In Perfumery 1865 - Eugene Rimmel

Rene Maurice Gattefosse Classification 1881

Classification of Redgrove

Classification of Zwaardemaker 1857 - 1930

Hendrick Zwaardemaker classified odors according to their major content:

1.         Amyl Acetate

2.         Nitrobenzene

3.         Terpineol

4.         Ethyl Sulfate

5.         Guaiacol

6.         Valerianic acid

7.         Pyridine

8.         Skatol

He further classified the odors in nine groups:

1.         Ethereal:                             Fruits, Beeswax, Ethers

2.         Aromatic:                            Camphor, Cloves, Lavender, Lemon, Bitter almond

3.         Balsamic or Fragrant:          Flowers, Violet, vanilla and Coumarin

4.         Ambrosial:                          Amber, Musk

5.         Alliaceous:                          Sulfureted hydrogen, Arsine, Chlorine

6.         Empyreumatic:                    Roast coffee, Benzene

7.         Caprylic:                             Cheese, Rancid fat

8.         Repulsive:                           Deadly nightshade, Bedbug

9.         Nauseating or fetid:             Carrior, Faeces

CLASSIFICATION OF HENNING 1885 - ?

Hans Henning a German chemist made the following classification:

1.         Flowery:                             Heliotrope, coumarin, geranium

2.         Fruity:                                 Orange oil, bergamot oil, citronellal

3.         Resinous or balsamic:          Turpentine, eucalyptus oil, Canada balsam

4.         Burnt:                                  Pyridine, tar

5.         Putrefaction/Foul:                 Sulfureted hydrogen, carbon disulfide

6.         Spicy:                                  Cloves, fennel, anise

Duration of Evaporation Table 1923 - W.A. Poucher

Top Notes

1.

Acetophenone - Floral sweet reminiscent of hawthorne.

Almonds - Nutty.

Amyl Acetate - Powerful fresh fruity banana, pear apple odor.

Benzaldehyde - Powerful fruity sweet odor of bitter almonds.

Benzyl Acetate - Fresh light fruity jasmin like.

Ethyl Acetate - Refreshing fruity ethereal.

Ethyl Aceto Acetate - Heavy ethereal sweet rum like odor.

Iso Butyl Acetate - Sweet and recalling raspberry and pear.

Methyl Benzoate - Heavy deep sweet floral reminiscent of tropical flowers.

Niaouli Oil - Principal odor is cineole, cool camphoraceous.

2.

Benzyl Formate - Powerful, earthy, green leafy floral odor.

Bois De Rose Oil - Rose with a citrus fruity like odor.

Ethyl Benzoate - Warm fruity floral.

Limes Distilled - Fruity sweet tart like lime odor.

Linalool - Light and refreshing floral.

Mandarin - Fruity sweet mandarin orange like odor.

Methyl Salicylate - Herbaceous, ratty fruity odor of wintergreen.

Octyl Acetate - Fruity, slightly fatty, waxy with a green apple like smell.

Phenyl Ethyl Acetate - Sweet fruity rose honey, suggestive of green rose leafs.

Phenyl Ethyl Formate - Powerful, green leafy rose like.

Phenyl Ethyl Propionate - Herbaceous rosy, deep fruity.

Phenyl Ethyl Salicylate - Faintly sweet floral rose like odor.

3.

Benzyl Cinnimate - Faintly sweet balsamic, with floral background.

Coriander Oil - Warm, spicy.

Para Cresyl Methyl Ether - Dilution - floral narcissus, and ylang ylang.

Para Cresyl Acetate - Penetrating, suggestive of horse urine, dilution, - narcissus.

Para Cresyl Iso Butyrate - Narcissus type.

Decyl Formate - Sweet, and sharp orange rose.

Di Methyl Benzyl Carbinol - Woody rose.

Di Methyl Benzyl Acetate - Floral sweet odor of jasmin, lily.

Ethyl Salicylate - Heavy sweet floral fruity reminiscent of wintergreen oil.

Myrrh Oil - Attractive slightly spicy, and aromatic.

Octyl Iso Butyrate - Green herbaceous.

Pennyroyal Oil - Fresh, minty odor.

Petitgrain Paraguay - Floral woody odor.

Sassafras Oil - Fruity reminiscent of ocotea cymbarium.

Spearmint Oil - Mint, fresh spearmint.

Terpineol - Delicate floral reminiscent of lilac.

4.

Di Methyl Octanol - Dry floral rose.

Cumin Oil - Terpenic, phenolic, reminiscent of the spice itself.

Citronellol - Floral rose.

Eucalyptus Oil - Camphoraceous.

Geranyl Benzoate - Floral rose balsamic.

Lavender Oil - Sweet floral herbaceous.

Methyl Butyrate - Penetrating and diffusive sweet ethereal.

Myrtle Oil - Distinct spicy, and camphoraceous.

Nonyl Aldehyde - Powerful and diffusive floral type odor.

Phenyl Ethyl Alcohol - Warm floral rose.

Sage Oil Dalmation - Powerful and camphoraceous.

Methyl Salicylate - Pungent, sweet reminiscent of wintergreen oil.

5.

Di Methyl Acetophenone - Intense sweet floral, dilution - mimosa like.

Ethyl Phenyl Acetate - Sweet warm honey like.

Neroli Oil - Sweet spicy orange blossom.

Nonyl Acetate - Slightly harsh earthy with fruity green note.

Terpinyl Acetate - Herbaceous sweet refreshing spicy.

Para Tolyl Aldehyde - Warm and mildly floral sweet spicy Rem of benzaldehyde.

6.

Bay Oil - Powerful spicy, and sweet.

Bergamot Oil - Fruity sweet, orange.

Caraway Oil - Intense, and spicy.

Cedrat Oil - Fruity, a mixture of citrus oils.

Citronellyl Formate - Floral rose leafy like, reminiscent of geranium leaves.

Copaiba Oil - A mild, but fresh peppery odor.

Iso Butyl Phenyl Acetate - Warm, musk honey like.

Linalyl Benzoate - Floral slightly balsamic.

Phenyl Ethyl Benzoate - Warm floral rose slightly balsamic.

Phenyl M Carbinyl Acetate - Powerful and penetrating green floral, dil - more fruity.

Grapefruit Oil - Sweet fruity citrus grapefruit.

Amyl Propionate - Sweet fruity odor of apricot and banana.

Aniseed - Fruity herbaceous, licorice like.

Benzyl Iso Butyrate - Heavy fruity odor.

Benzyl Propionate - Fruity sweet, excellent fixative.

Ethyl Heptoate - Powerful fruity wine like odor.

Geraniol, Java - Sweet floral rose.

Ginger Oil - Spicy, ginger bread like.

Methyl Octine Carbonate - Green violet leaf like odor.

Nonyl Alcohol - Peculiar oily floral odor recalling rose and neroli in dilution.

Peppermint Japanese - Mint, peppermint, sweet.

Rue Oil - Fatty, oily with a fruity floral aspect slightly herbaceous.

Tansy Oil - Spicy camphoraceous type odor.

Thyme Oil White - Strong spicy, medicinal.

Violet Abs. - Floral slightly green leaf like.

Geranyl Iso Butyrate - Fruity sweet rose.

Decyl Acetate - Sharp orange rose.

8.

Amyl Salicylate - Sweet herbaceous green slightly floral.

Benzyl Salicylate - Faintly sweet, balsamic.

Cedarwood Oil - Reminiscent of smelling cedar chest.

Citronella Oil Ceylon - A fresh grassy odor.

Citronellyl Acetate - Floral rose, slightly sweet.

Ethyl Anthranilate - Sweet, grape like.

Geraniol Ex Palmarosa - Sweet floral rose from palmarosa oil.

Iso Butyl Benzoate - Pleasant eglantine odor.

Iso Butyl Salicylate - Harsh herbaceous floral reminiscent clover and orchid.

Lemon Oil Of California - Sweet fruity lemon.

Linalyl Propionate - Floral, slightly sweet fruity.

Nerol - Refreshing wet sea shore like floral rose.

Rose Otto French - Floral rose nice and light.

Wormseed Oil - Narcotic like, aphrodisiac.

Phenyl Ethyl Valerate - Fruity rose herbaceous, tobacco like note.

9.

Geranyl Butyrate - Sweet fruity floral rose.

Iva Oil - Intense and aromatic cool camphoraceous odor.

Laurel Leaf Oil - Fresh spicy somewhat camphoraceous.

Methyl Anisate - Sweet delicate floral, reminiscent of linden blossom, magnolia.

Neryl Acetate - Fruity sweet rosy raspberry like.

Peppermint, American - Mint, sweet peppermint.

Spike Lavender - Floral herbaceous with cool effect.

Tagette Oil - Intense somewhat fruity & cloying, dilution resembles apples.

Thyme Oil Red - Powerful, and spicy.

10.

Absinthe Oil - An aphrodisiac liqueur popular in early 1920's.

Camomile - Herbaceous floral.

Di Phenyl Methane - Harsh geranium leaf, orange flower.

Di Phenyl Oxide - Harsh green floral geranium rose.

Ethyl Anisate - Mild, sweet anisic, fennel like.

Lavandin Oil - Floral lavender, nice and sweet.

Methyl Phenyl Acetaldehyde - Powerful, refreshing, fruity, sweet floral note.

Orange Oil Bitter - Bright bitter odor of oranges.

Phenyl Propyl Propionate - Heavy and sweet, but pleasant floral.

Methyl Eugenol - Warm spicy clove like.

11.

Amyl Butyrate - Sweet fruity plum like.

Carrot Seed Oil - Characteristic, and vegetable soup like.

Cubeb Oil - Characteristic, and peppery.

Decyl Alcohol - Sweet, fatty oily, rose character.

Galbanum Oil - Green woody like.

Hyacinth Abs. - Sharp penetrating leaf like becomes hyacinth in dilution.

Immortelle Abs. Incolore - Everlasting Abs., reminiscent of rose, orange flower, camomile.

Kuromoji Oil - Powerful, and balsamic.

Linalyl Cinnamate - Floral balsamic, lily, jasmine type.

Linalyl Formate - Fresh citrusy, green, bergamot like.

Lovage Oil - Persistent, and spicy, reminiscent of angelica root oil.

Matico Oil - Intense and reminiscent of pepper, cubeb, and mint.

Narcisus Abs. - Hay like and spicy, dilution - typical of the flower.

Nutmeg Oil - Warm spicy aromatic odor.

Octyl Alcohol - Powerful and fresh waxy orange rose character.

Opoponax Oil - Balsamic, spicy.

Orange Oil Sweet - Fruity sweet orange like.

12.

Methyl Cinnimate - Sweet balsamic, dilution - strawberry.

Methyl Heptine Carbonate - Floral.

Petitgrain Oil - Floral woody.

Phenyl Ethyl Cinnimate - Sweet floral balsamic rose.

Terpinyl Propionate - Mild, fruity sweet balsamic character.

Amyl Benzyl Ether - Reminiscent of gardenia.

13.

Para Cresyl Phenyl Acetate - Tenacious narcissus, jonquil type.

Elemi Oil - Fresh spicy lemon.

Orris Concrete - Floral violet like.

Phenyl Propyl Alcohol - Sweet balsamic floral.

14.

Basil Oil - Fresh, somewhat herbaceous penetrating oil.

Cananga Oil - Sweet and floral jasmin like.

Fennel Oil - Sweet odor of aniseed.

Lemongrass Oil - Verbena green like.

Mastic Oil - Balsamic, recalls turpentine oil.

Methyl Ionone - Floral violet like.

Palmarosa Oil - Sweet floral rose.

Phenyl Propyl Acetate - Sweet, floral fruity, and mildly balsamic odor.

Phenyl Propyl Iso Butyrate - Tenacious fruity balsamic, sweet character.

Reseda Abs. - Intense herbaceous green, watercress like tone.

Middle Notes

15.

Anisyl Acetate - Mild fruity floral, slightly balsamic.

Cinnamyl Acetate - Tenacious sweet, woody, rose - vetivert odor.

Cinnamyl Formate - Green herbaceous, dry balsamic.

Citronella Java - Verbena.

Dill Seed Oil - Sweet, spicy and somewhat minty.

Guaiacwood Oil - Balsamic and sweet, recalling tea roses.

Heliotropine - Sweet warm floral slightly spicy, dilution - cherry pie.

Skatole - A choking, indole like odor.

Styrax Oil - Balsamic sweet.

Rose Otto, Bulgarian - Sweet floral rose.

16.

Amyl Anisate - Soft fragrant, suggestive of heliotrope.

Eugenol - Powerful warm spicy clove like odor.

Phenyl Propyl Phenyl Acetate - Warm floral musk animal like odor.

Serpolet Oil - Spicy, see thyme oil wild.

17.

Melissa Oil - A herbaceous fruity verbena oil.

Tetra Hydro Geraniol - Harsh floral rose odor.

18.

Calamus Oil - Earthy and aromatic, reminiscent of patchouli.

Majoram Oil - Tenacious, and reminiscent of nutmeg and mint.

Orris Abs. - Floral green violet like odor.

Phenoxy Ethyl Iso Butyrate - Fruity sweet, rosy floral.

Styrolyl Valerianate - Woody.

Violet Leaves Abs. - Floral violet leafy green type odor.

19. 

Phenyl Ethyl Iso Butyrate - Warm sweet floral rose.

Verbena Oil - Fresh fragrant citrus oil.

20.

Clary Sage Oil - Reminiscent of ambergris, musk, neroli and lavender.

21.

Amyl Benzoate - Balsamic, sweet, slightly ambergris.

Angelica Seed Oil - A mixture of musk and pepper with a spicy top note.

Anisaldehyde - Powerful sweet floral, recalling hawthorne.

Elemi Resin - Fresh, spicy lemon.

Indole - A powerful choking odor, extreme dilution - floral jasmin.

Ionone Alpha - Floral violet.

Ionone Beta - Floral woody violet like odor.

Methyl Anthranilate - Grape like linden orange blossom.

Myrrh Resin - Attractive, slightly spicy, and aromatic.

Rosemary Oil - A floral odor reminiscent of certain notes of lavender.

22.

Benzyl Iso Eugenol - Sweet floral carnation like odor.

Cinnamon Leaf Oil - Sweet spicy odor.

Cinnamyl Propionate - Fruity balsamic.

Cloves - Warm spicy eugenol like odor.

Geranyl Formate - Floral rose sweet green leafy like.

Linalyl Anthranilate - Floral grape like odor.

Orange Flower Water Abs. - Sweet woody floral odor.

Phenyl Cresyl Oxide - Warm odor.

23.

Broom Abs. - Sweet and honey like.

Methoxy Acetophenone - Musty hawthorne type odor.

Parsley Oil - Herbaceous and spicy, typical of the fresh plant.

24.

Anisyl Acetate - Sweet floral with a delicate vanilla note.

Araucaria Oil - Pleasant rose type.

Cinnamon Bark - Spicy.

Ethyl Cinnimate - Balsamic odor, in dilution orange preserves like.

Ethyl Furfurhydracrylate - Somewhat woody, warm, tea like slightly floral.

Geranium, African, French - Geranium rose.

Geranyl Acetate - Sweet floral rose.

Jonquille Abs. - Contains jasmine, rose, strolyl acetate, traces basil.

Ylang Ylang, Manilla - Fruity sweet floral odor with a spicy note.

25.

Methyl Iso Eugenol - Warm sweet spicy odor.

26.

Eucalyptus Citiodota - Camphoraceous cool odor.

Iso Butyl Methyl Anthranilate - Ethereal sweet fruity grape like odor.

Methyl Phenyl Acetate - Warm honey sweet floral odor.

27.

Citronellyl Benzoate - Warm slightly sweet floral rose balsamic odor.

28.

Cinnamyl Butyrate - Mild and fruity balsamic.

29.

Cascarilla Oil - Aromatic and slightly peppery.

Geranium Bourbon - Geranium rose.

30.

Ambrette Seed Oil - A warm animal musk odor.

Cardamon Oil - Balsamic slightly spicy odor.

Gingergrass Oil - Spicy, herbaceous.

31.

Orange Flower Abs. - Warm slightly spicy, bitter orange type.

32.

Ethyl Laurinate - Mild, oily fatty with a fruity flowery character.

Para Methyl Hydro Cinnamic Aldehyde - Powerful sweet, warm floral heliotrope type.

33.

Zdravets Oil - Persistent and reminiscent of clary sage.

34.

Celery Root Oil - Persistent spicy, celery like and characteristic.

35.

Di Methyl Anthranilate - A sweet grape like odor.

38.

Hop Oil - Typical harsh, and bitter odor.

40.

Hyssop Oil - Sweet and camphoraceous.

Rhodinyl Propionate - Fruity sweet rose like odor.

Ylang Ylang, Bourbon - Fruity sweet floral odor with a spicy note.

41.

Mace Oil - Typical of the nutmeg, and spicy.

42.

Acetyl Iso Eugenol - Carnation like spicy odor.

Amyl Cinnimate - Balsamic, mild amber, cocoa bean like.

43.

Eugenyl Formate - Warm woody dry odor with a slight green tone.

Iso Butyl Cinnamate - Balsamic

Jasmin Abs. - Fruity sweet floral jasmin.

Rose Abs. - Floral rose.

Tuberose Abs. - Peculiar almost over powering floral odor.

Bornyl Acetate - Sweet herbaceous reminiscent of pine needles.

Cassia Oil - Intense and cinnamon like.

47.

Anisic Alcohol - Mild floral sweet odor reminiscent of lilac and hawthorne.

50.

Phenyl Propyl Aldehyde - Floral hyacinth lilac, balsamic green type.

Undecylic Alcohol - Floral fruity, slightly fatty character.

Neroli Bigarade - Sweet, spicy orange blossom.

54.

Cedryl Acetate - A faint woody cedar odor.

55.

Nerolidol - A delicate floral green odor.

60.

Benzyl Phenyl Acetate - Fruity warm honey like odor.

Citral - A strong lemony odor.

Rhodinyl Formate - A green leafy floral rose like odor.

63.

Amyl Phenyl Acetate - A warm sweet honey fruity odor.

66.

Cinnamic Alcohol - A balsamic floral odor.

70.

Linalyl Salicylate - Very mild musk sweet, faint floral.

Jasmin Decolore - A colorless floral jasmin sweet odor.

Bases

73.

Cassie Abs. Farnesiana - A floral spicy type odor.

77.

Methyl Napthyl Ketone - Sweet floral orange blossom.

79.

Civet Abs. - A strong fecal like odor of the civet cat.

80.

Hydroxycitronellal - A delicate sweet refreshing muguet floral odor.

85.

Phenyl Acetaldehyde Di Me Acetal - Intense green leafy odor.

87.

Octyl Aldehyde - Powerful harsh fatty sweeter & more orange in dilution.

88.

Ethyl Methyl Phenyl Glycidate - Sweet fruity strawberry like.

89.

Cyclamen Aldehyde - A green floral stem like odor.

90.

Galbanum Resin - A sharp musky balsamic odor.

Opoponax Resin - Balsamic and reminiscent of olibanum.

Orris Oleo Resin - Woody violet like.

Rhodinyl Acetate - A sweet floral rose.

Santal Australian - Woody sandalwood like.

Tarragon Oil - Powerful and persistent reminiscent of anise.

Jasmin Chassis In color - A fruity sweet colorless floral jasmin odor.

91.

Phenyl Ethyl Phenyl Acetate - A warm honey rose odor.

Undecalactone - Peach.

94.

Angelica Root Oil - Pleasant aromatic, mixture of musk and pepper, spicy top.

Birch Bud Oil - Balsamic.

96.

Arnica Flowers - The odor has a heady odor.

100.

Acetate Eugenol - Sweet spicy.

Ambergris Extract, 3 % - Animal.

Amyl Cinnamic Aldehyde - Oily floral material reminiscent of many types of flowers.

Amyl Oxy Iso Eugenol - Heavy sweet, balsamic floral, faintly spicy odor.

Benzoin - Sweet warm balsamic.

Benzophenone - A faint geranium rose like odor.

Birch Tar Oil - A powerful woody smoky, phenolic odor.

Castoreum Abs. - An animal odor of the castoreum beaver.

Cinnamic Alcohol - Faintly sweet balsamic floral odor.

Costus Oil - A woody odor reminiscent of old precious wood.

Coumarin - Sweet herbaceous warm slightly spicy, in dilution hay like.

Cypress Oil - Powerful warm spicy.

Decyl Aldehyde - Powerful waxy orange peel like odor.

Ethyl Vanillin - Sweet warm vanilla like odor.

Gamma Nonyl Lactone - Creamy coconut, fruity.

Guaiacwood Oil - Balsamic and sweet recalling tea roses.

Immortelle Abs. - Everlasting absolute.

Iso Eugenol - A warm floral carnation like odor.

Iso Eugenol Phenyl Acetate - A honey spicy like floral odor.

Labdanum - A powerful sweet odor recalling ambergris.

Linalyl Phenyl Acetate - A floral honey like odor.

Methyl Nonyl Acetaldehyde - Powerful and diffusive, slightly orange with dry ambre tone.

Musks Artificial - An animal musk like odor.

Oakmoss - Moss.

Olibanum Oil & Resin - Highly balsamic and spicy.

Patchouli Oil - Sweet, outstanding herbaceous odor.

Pepper Oil - Reminiscent of black pepper.

Peru Balsam - Balsamic sweet reminiscent of vanilla.

Phenyl Acetic Acid - Sweet animalic honey like.

Pimento Oil - Fragrant and balsamic resembling clove, cubeb, nutmeg.

Rhodinyl Phenyl Acetate - A sweet honey rose like odor.

Sandalwood East Indies - Woody slightly sweet sandalwood odor.

Styrax Resin - Balsamic.

Santalyl Phenyl Acetate - A woody sweet honey odor.

Tolu Balsam - Warm balsamic, hyacinth like.

Tonka Resinoid - Pleasant and herbaceous with slight caramel & coumarin.

Aldehyde C - 11 - Powerful waxy floral odor with fruity overtones.

Vanillin - Sweet fruity warm vanilla like odor.

Vetivert - Sweet, dry woody of the sandalwood type.

Early Note's

Beer Flavor Wheel - by Rich Webb

The following text is courtesy of the brewery organization, and has been provided by Richard Webb.  It describes the language of the well-known "Beer Flavor Wheel", but in a chart, or log, form. The "Beer Flavor Wheel" is an attempt to standardize a language through which beer tasters can agree on a word-to-flavor correlation.  If you examine the following carefully you will notice many similarities with fragrance ingredients.

Recommended Descriptors of Beer Flavor

Relevance Key:

O: Odor

T: Taste

M: Mouthfeel

W: Warming

Af: After flavor

Class Term, Relevance, Comments/synonyms/definitions

Class 1 - Aromatic, Fragrant, Fruity, Floral

0110 Alcoholic OTW The general effect of ethanol and higher alcohols

0111 Spicy OTW Allspice, nutmeg, peppery, eugenol. See also 1003 Vanilla

0112 Vinous OTW Bouquet, fusely, wine-like (White wine)

0120 Solvent-like OT Like chemical solvents

0121 Plastics OT Plasticizers

0122 Can-liner OT Lacquer-like

0123 Acetone

0130 Estery OT Like aliphatic esters

0131 Iso Amyl Acetate OT Banana, pear drop

0132 Ethyl Hexanoate OT Apple-like with note of aniseed. See 0142 Apple

0133 Ethyl acetate OT Light fruity, solvent-like. See also 0120 Solvent like

0140 Fruity OT Of specific fruits or mixtures of fruits

0141 Citrus OT Citral, grapefruit, lemony, orange-rind

0142 Apple

0143 Banana

0144 Blackcurrant OT Blackcurrant fruit. For Blackcurrant leaves use 0810 Catty

0145 Melony

0146 Pear

0147 Raspberry

0148 Strawberry 

0150 Acetaldehyde OT Green apples, raw apple skin, bruised apples

0160 Floral OT Like flowers, fragrant

0161 2-Phenylethanol OT Rose-like

0162 Geraniol OT Rose-like, different from 0161. Taster should compare the pure chemicals

0163 Perfumery OT Scented

0170 Hoppy OT Fresh hop aroma. Use with other terms to describe stale hop aroma. Does not include hop bitterness (See 1200 Bitter)

0171 Kettle-hop OT Flavor imparted by aroma hops boiled in the kettle.

0172 Dry-hop OT Flavor imparted by dry hops added in tank or cask.

0173 Hop oil OT Flavor imparted by addition of distilled hop oil.

Class 2 - Resinous, Nutty, Green, Grassy

0210 Resinous OT Fresh sawdust, resin, cedarwood, pinewood, sprucy, terpenoid.

0211 Woody OT Seasoned wood (uncut)

0220 Nutty OT As in Brazil-nut, hazelnut, sherry-like

0221 Walnut OT Fresh (not rancid) walnut

0222 Coconut

0223 Beany OT Bean soup

0224 Almond OT Marzipan

0230 Grassy

0231 Freshly-cut grass OT Green, crushed green leaves, leafy, alfalfa.

0232 Straw-like OT Hay-like

Class 3 - Cereal

0310 Grainy OT Raw grain flavor

0311 Husky OT Husk-like, chaff, 'Glattwasser'.

0312 Corn grits OT Maize grits, adjuncty

0313 Mealy OT Like flour

0320 Malty

0330 Worty OT Fresh wort aroma. Use with other terms to describe infected wort, e.g. 0731 Parsnip

Class 4 - Caramelized, Roasted

0410 Caramel OT Burnt sugar, toffee-like

0411 Molasses OT Black treacle, treacly.

0412 Licorice

0420 Burnt OTM Scorched aroma, dry mouthfeel and sharp acrid taste.

0421 Bread-crust OTM Charred toast.

0422 Roast-barley OTM Chocolate malt.

0423 Smoky OT

Class 5 - Phenolic

0500 Phenolic OT

0501 Tarry OT Pitch, faulty pitching of containers.

0502 Bakelite

0503 Carbolic OT Phenol.

0504 Chlorophenol OT Trichlorophenol (TCP), hospital-like.

0505 Iodoform OT Iodophors, hospital-like, pharmaceutical.

Class 6 - Soapy, Fatty, Diacetyl, Oily, Rancid

0610 Fatty acid

0611 Caprylic OT Soapy, fatty, goaty, tallowy.

0612 Cheesy OT Dry, stale cheese, old hops. Hydrolytic rancidity.

0613 Isovaleric OT Dry, stale cheese, old hops. Hydrolytic rancidity.

0614 Butyric OT Rancid butter.

0620 Diacetyl OT Butterscotch, buttermilk

0630 Rancid OT Oxidative rancidity.

0631 Rancid oil OTM Oxidative rancidity.

0640 Oily

0641 Vegetable oil OTM As in refined vegetable oil.

0642 Mineral oil OTM Gasoline (petrol), kerosene (paraffin), machine oil.

Class 7 - Sulphury

0700 Sulphury OT

0710 Sulphitic OT Sulphur dioxide, striking-match, choking, sulphurous-SO2

0720 Sulphidic OT Rotten egg, sulphury-reduced, sulphurous-RSH

0721 H2S OT Rotten egg

0722 Mercaptan OT Lower mercaptans, drains, stench

0723 Garlic

0724 Lightstruck OT Skunky, sunstruck

0725 Autolysed OT Rotting yeast (see also 0740 Yeasty).

0727 Shrimp-like OT Water in which shrimp have been cooked

0730 Cooked vegetable OT Mainly dialkyl sulphides, sulphurous-RSR

0731 Parsnip / celery OT An effect of wort infection

0732 DMS OT Dimethyl sulphide

0733 Cooked tomato OT Tomato juice (processed), tomato ketchup.

0736 Cooked onion

0740 Yeasty OT Fresh yeast, flavor of heated thiamine (see also 0725 Autolysed).

0741 Meaty OT Brothy, cooked meat, meat extract, peptone, yeast broth.

Class 8 - Oxidized, Stale, Musty

0800 Stale OTM Old beer, overaged, over pasteurized.

0810 Catty OT Blackcurrant leaves, ribes, tomato plants, oxidized beer.

0820 Papery OT An initial stage of staling, bready (stale bread crumb), cardboard, old beer, oxidized.

0830 Leathery OT A later stage of staling, then often used in conjunction with 0211 Woody.

0840 Moldy OT Cellar-like, leaf-mold, woodsy.

0841 Earthy OT Actinomycetes, damp soil, freshly dug soil, diatomaceous earth.

0842 Musty OT Fusty.

Class 9 - Sour, acidic

9000 Acidic OT Pungent aroma, sharpness of taste, mineral acid.

0910 Acetic OT Vinegar

0920 Sour OT Lactic, sour milk, Use with 0141 for citrus-sour.

Class 10 - Sweet

1000 Sweet OT

1001 Honey OT Can occur as an effect of beer staling, e.g. the odor of stale beer in a glass, oxidized (stale) honey.

1002 Jam-like OT May be qualified by sub-classes of 0140 Fruity.

1003 Vanilla OT Custard powder, vanillin.

1004 Primings

1005 Syrupy OTM Clear (golden) syrup.

1006 Oversweet OT Sickly sweet, cloying.

Class 11 - Salty

1100 Salty T

Class 12 - Bitter

1200 Bitter TAF

Class 13 - Mouthfeel

1310 Alkaline TMAf Flavor imparted by accidental admixture of alkaline detergent.

1320 Mouthcoating MAf Creamy, 'onctueux' (Fr.).

1330 Metallic OTMAf Iron, rusty water, coins, tinny, inky.

1340 Astringent MAf Mouth puckering, puckery, tannin-like, tart

1341 Drying MAf Unsweet.

1350 Powdery O Dusty cushion, irritating (with 0310 Grainy) mill room smell. TM Chalky, particulate, scratchy, silicate-like, siliceous.

1360 Carbonation M CO2 content.

1361 Flat M Under carbonated.

1362 Gassy M Over carbonated.

1370 Warming WMAf See also 0110 Alcoholic and 0111 Spicy.

Class 14 - Fullness

1410 Body OTM Fullness of flavor and mouthfeel.

1411 Watery TM Thin, seemingly diluted.

1412 Characterless OTM Bland, empty, flavorless.

1413 Satiating OTM Extra-full, filling.

1414 Thick TM Viscous, 'epais' (Fr.).

Wine Tasting Aromas - Tom Stevenson's

Flowers

Acacia
Acacia (F) Akazie (G) Acacia (I) Acacia (S)
The flowery autolytic aroma of a recently disgorged sparkling wine.
Methyl p-tolyl ketone
 

Apple Blossom
Fleur de pommier (F) Apfelblüten (G) Fiori di melo (I) Flor del manzano (S)
Youthful Riesling and Champagne.
anisic acid, amyl acetate
 

Carnation
Oeillet (F) Nelke (G) Garofano (I) Clavel (S)
One of four olfactory defects known collectively as the 'Phenol' character, caused by an enzymic decarboxylation by yeast of two cinnamic acids.
Vinyl-4-guaiacol
 

Elderflower
Fleur de sureau (F) Holunderblüten (G) Fiore della bacca di sambuco (I) Flor del sauco del saúco (S)
Polite/low-key 'cat's pee', this extreme form of herbaceousness can be found in a number of grapes when harvested underripe, particularly Sauvignon Blanc, but can also be Sémillon and Cabernets.
Pyrazines.
 

Floral
Floral, floraux (F) Blumenbukett (G) Sapore di fiori (I) Aflorado(S)
Generic flowery aroma, usually light and fresh.
Linaloöl, 2-phenylethanol, methyl 2-methylpropanoate, various aldehydes
 

Flowery - Fruity
Fleuri-fruité (F) Blumig-fruchtig (G) Fiorito-fruttato (I) Aflorado-afrutado (S)
In terms of development, this could be viewed as a few months more bottle-age than floral
b-damascenone, ethyl hexanoate
 

Geranium
Géranium (F) Geranie (G) Geranio (I) Geranio (S)
Sorbic acid (preservative that prevents refermentation in sweet wine, but has no effect on its bacterial activity) without sufficient SO2 is prone to breakdown by lactic bacteria, causing strong geranium odour (2-ethoxy-3.5-hexadiene), although other compounds can produce a similar smell, such as those created during the oxidation of geraniol (old Asti).
Hexa-2,4,dienol, 2-ethoxy hexa-3,5-diene, glycyrrhyzin, geraniol dehydrogenase

Lavender
Lavande (F) Lavendel (G) Lavanda (I) Espliego (S)
Australian Rieslings often have a lime and lavender character, the latter often attributed to the addition of pectolytic enzymes to free aromatic terpenes.
Linalyl acetate
 

Lilac
Lilas (F) Flieder (G) Lilla (I) Lila (S)
Found in some herbaceous reds and peppery Rhônes. Can be overpowering in Muscadine.
a-terpineol
 

Lily of the Valley
Muguet (F) Maiglöckchen (G) Mughetto (I) Lirio del valle (S)
New World Gewürztraminer.
Linalool

Lime Tree (Linden)
Tilleul (F) Lindenbaum (G) Tiglio (I) Tilo (S)
Youthful Riesling.
Hotrienol
 

Magnolia
Magnolia (F) Magnolie (G) Magnolia (I) Magnolia (S)
Characteristic of a Muscadine grape variety actually called Magnolia, this distinctly floral aroma can also be found in wines made from other grapes.
Geranyl acetone
 

Orangeblossom
Fleur d'oranger (F) Orangenblüten (G) Fiori d'arancio (I) Azahar (S)
Youthful dry Muscat
Anisic acid, limonene, citronellol

Rose Petal
Pétale de rose (F) Rosenblatt (G) Petalo di rosa (I) Pétalo de rosa (S)
Rose oxide is partly responsible for the floral aspect of Gewürztraminer.
Cis-rose oxide, geraniol, nerol, irone, citronellol, citronellyl acetate, b-damascenone, 2-phenyl ethanol
 

Violet
Violette (F) Veilchen (G) Violetta (I) Violeta (S)
Found as part of a silky finish on a number of red wines, particularly Malbec and to a lesser extent Graves.
Ionones

Fruits

Apple

Pomme (F) Apfel (G) Mela (I) Manzana (S)

Ubiquitous in fresh, young white wines made from grapes that are not too ripe, though not necessarily unripe.

Amyl or iso amyl acetate, ethyl acetate, ethyl n-butanoate, phenyl ethyl acetate, diethyl malonate, methyl-3-ethyl-butanoate, 1,5-dodecanolide

See also Apple Blossom, Apple Peel, Green Apple, Stewed Apple

Apple Peel

Pelure de pomme (F) Apfelschale (G) Buccia di mela (I) Piel de manzana (S)

Pithy apple character.

Ethyl hexanoate, n-hexyl, n-butanoate, hexyl hexanoate

See also Apple Blossom, Apple, Green Apple, Stewed Apple

Apricot

Abricot (F) Aprikose (G) Albicocca (I) Albaricoque (S)

Classic varietal character of Viognier, but also found in Riesling, Champagne and others. Apricot kernel (noyau d'abricot) is a more complex version.

1,4-decanolide, amyl propanoate

Banana

Banane (F) Banane (G) Banana (I) Plátano (S)

Amyl or iso amyl acetate, also known as "Banana Oil" or "Pear Oil", is characteristic of cool-fermented whites and red wines that have undergone carbonic maceration (e.g., Beaujolais Nouveau), whereas a more profound banana character found on the aftertaste of certain Alsace wines is the precursor to bottle-aged spiciness.

Amyl or iso amyl acetate, ethyl acetate, ethyl butyrate, 1-phenylethyl acetate, 1,5-dodecanolide

Blackberry

Mûre (F) Brombeere (G) Mora di rovo (I) Zarzamora (S)

Ripe Pinot Noir.

Ethyl caprylate, ethyl hexanoate, ethyl butyrate, amyl propionate

Blackcurrant

Cassis (F) Schwarzea Johannisbeere (G) Ribes nero (I) Grosella negra (S)

Usually an attractive aroma, but can be mercaptan fault, in which case the blackcurrant will metamorphose into a garlic odour.

Ethyl acetate, ethyl formate, Mercaptohexan-1-ol

Blueberry

Myrtille (F) Heidelbeere (G) Mirtillo (I) Mirtillo (S)

Also known as bilberry or whortleberry, blueberry is much softer, more perfumed and less intensely flavored than blackcurrant.

Possibly hexanoate

Cherry

Cerise (F) Kirsche (G) Ciliegia (I) Cereza (S)

Classic cool-climate Pinot Noir.

Benzaldehyde-cyanohydrin

Citrus

Agrume (F) Zitrusfrüchte (G) Agrumi (I) Citricos (S)

Part of the fresh complexity of many young white wines. Often more complex than a specific citrus fruit.

Limonene, citronellol, linaloöl

Cranberry

Canneberge (F) Preiselbeere (G) Ossicocco (I) Arándano (S)

Very much in the cherry-raspberry range of fruit flavours, cranberry can be found in cool-climate Syrah or herbaceous New World Merlot.

Furfural, 1-butanol

Dried Fruit

Fruits secs (F) Trockenfrüchte (G) Frutta secca (I) Frutas secas (S)

Found in wines made from sun-dried grapes (e.g., Italian Recioto), also in fortifieds such as Australian Muscat.

Fig

Figue (F) Feige (G) Fico (I) Higuera (S)

Part of the complexity of some mature fine white wines.

Ethyl propionate, isobutyl acetate

Gooseberry

Groseille à maquereau (F) Stachelbeere (G) Uva spina (I) Grosella espinosa (S)

Classic varietal character of Sauvignon Blanc, particularly when grown in Marlborough, New Zealand. Requires 4MMP with ripeness and relatively high tartaric acid. Can be enhanced by yeast strains such as Zymaflore VL3.

4MMP (4-mercapto-4-methyl pentan-2-one)

Grape

Raisin (F) Traube (G) Uva (I) Uva (S)

Few wine grapes taste grapy, Muscat being the prime exception.

Ethyl caprylate, ethyl heptanoate, ethyl pelargonate

Grapefruit

Pamplemousse (F) Pampelmuse (G) Pompelmo (I) Pomelo (S)

Found in Gewürztraminer, Scheurebe and sometimes Chardonnay.

Mercaptohexan-1-ol, nerol

Greengage

Reine-Claude (F) Reineclaude (G) Regina Claudia (I) Claudia (S)

Loire Chenin Blanc.

4-MMP (4-mercapto-4-methyl pentan-2-one)

Green Apple

Pomme verte (F) Grüner Apfel (G) Mela verde (I) Manzana verde (S)

Unripeness, usually in taste, as opposed to the pithy yet ripe fruit aroma of a Granny Smith apple.

Malic acid, acetaldehyde, hexanoate

See also Apple Blossom, Apple, Apple Peel, Stewed Apple

Lemon

Citron (F) Zitrone (G) Limone (I) Limón (S)

Suggests a simple commercial quality unless part of a more complex aroma, such as citrus fruit or lemony-oak.

Citric acid, neral, limonene, citral, linaloöl

See Citrus Fruit, Grapefruit, Lemony oak, Lime, Orange

Lime

Citron vert (F) Limone (G) Limetta (I) Lima (S)

Softer, finer and more complex that lemon, found in Australian Riesling and Sémillon.

Nerol

Lychee

Litchi (F) Litschi (G) Litchi (I) Lichi (S)

Part of Gewürztraminer's varietal aroma, between the rose petal and spice.

Cis-rose oxide

Mandarin

Mandarine (F) Mandarine (G) Mandarino (I) Mandarina (S)

Softer than orange, mandarin suggests more complexity and finesse in Muscat or Riesling.

Undecanol

Melon

Melon (F) Melone (G) Melone (I) Melón (S)

Melon with tropical fruits can be part of warm climate Chardonnay character, but with apple and pear will simply be an amylic aroma.

Trans 2,4-nonadienal, Amyl or isoamyl acetate

Muscat

Muscat (F) Muskatraube (G) Moscato (I) Moscatel (S)

The fresh, grapy aroma of the Muscat grape is an aromatic characteristic that can be found in wines other than those made from the Muscat itself.

combination of geraniol, linaloöl and nerol

Orange

Orange (F) Orange (G) Arancia (I) Naranja (S)

Many white wines, particularly Muscat and Riesling. Fortifieds.

Limonene, citronelloll, linaloöl, methyl octanoate, 2-undecanone

Passion Fruit

Fruit de la passion (F) Passionsfrucht (G) Frutto della passione (I) Pasionaria (S)

New world Sauvignon Blanc.

Mercaptohexanol

Peach

Pêche (F) Pfirsich (G) Pesca (I) Melocotón (S)

Ripe Riesling as typified by Rheingau and New World Chardonnay.

Piperonal, undecalactone, ethyl formate, 1,4-decanolide, 1,5-decanolide

Pear

Poire (F) Birne (G) Pera (I) Pera (S)

Amyl or iso amyl acetate , also known as "Banana Oil" or "Pear Oil", is characteristic of cool-fermented whites and red wines that have undergone carbonic maceration (e.g., Beaujolais Nouveau).

Amy or iso amyl acetate, ethyl acetate, phenyl ethyl acetate, 1,5-dodecanolide

Pineapple

Ananas (F) Ananas (G) Ananas (I) Piña (S)

Often found in New World Chardonnay. Can be an indication of some botrytised grapes. Ethyl butanoate, ethyl caprylate, ethyl hexanoate, ethyl butyrate, methyl 3-methylthiopropionate, amyl propionate

Plum

Prune (F) Pflaume (G) Prugna (I) Ciruela (S)

Mostly confined to red wines, particularly Cabernet Sauvignon and/or Syrah.

Methyl butanoate

Prune

Pruneau (F) Backpflaume (G) Prugna secca (I) Ciruela pasa (S)

Italian reds.

Methyl benzoate

Quince

Coing (F) Quitte (G) Cotogna (I) Membrillo (S)

A classic reductive aroma.

Dimethyl sulphide, dimethyl disulphide

Raisin

Raisin sec (F) Rosine (G) Uva passa (I) Pasa (Sp)

Fortified wines, particularly Muscat. Raisined grapes!

Raspberry

Framboise (F) Himbeere (G) Lampone (I) Frambuesa (S)

Herbaceous yet fruity, raspberry is classic youthful cool-climate Syrah. Also found in Pinot Noir (slightly warmer climate than cherry). In other varieties it may indicate an over-vigorous canopy.

Combination of ethyl acetate, ethyl formate and various acids and esters

Redcurrant

Groseille rouge (F) Johannisbeere (G) Ribes rosso (I) Grosella roja (S)

Youthful Pinot Noir, probably cool-climate.

Rhubarb

Rhubarbe (F) Rhabarber (G) Rabarbaro (I) Ruibarbo (S)

Some yeasts (e.g., Lalvin 71B-1122) tend to produce a rhubarb-like fruitiness, particularly in wines that have undergone carbonic maceration.

Stewed Apple

Pomme en compote (F) Apfelkompott (G) Mela cotta (I) Compota de manzana (S)

More distinctive than the simple amylic apple aroma.

b-damascenone

See also Apple Blossom, Apple, Apple Peel, Green Apple

Strewberry

Fraise (F) Erdbeere (G) Fragole (I) Fresa (S)

Classic ripe Pinot Noir. Hybrids Castor and Pollux also have a strawberry perfume, but can be quite cloying.

Furaneol, ethyl acetate, ethyl butyrate, ethyl formate, ethyl hexanoate, methyl cinnamate

Summer Fruits

Fruits rouges (F) Sommerfrüchte (G) Frutti di bosco (I) Frutas del bosque (S)

Either more complex or less distinct medley of raspberry, strawberry, blackberry, blackcurrant.

Ethyl acetate, ethyl butyrate

Tomato

Tomate (F) Tomate (G) Pomodoro (I) Tomate (S)

A ripe tomato taste can by found in some white (Sylvaner) and red (Merlot, Pinot Noir and various Italian) wines.

Trans-2-pentanal

Tropical Fruits

Fruits tropicaux (F) Tropenfrucht (G) Frutta tropicale (I) Fruta tropical (S)

Usually New World whites, particularly Chardonnay, but can be found in Old World wines, even Champagne (from Sézanne).

b-damascenone

Vegetable

Asparagus

Asperge (F); Spargel (G) Asparago (I) Espárrago (S)

Exaggerated pyrazine character often found in Sauvignon Blanc, asparagus will only develop with age. In a wine without any pyrazine character, it will be dimethyl disulphide.

2-Methoxy-3-isobutylpyrazine, dimethyl disulphide

Beetroot

Betterave (F) Rote Beete (G) and Barbabietola (I) Remolacha (S)

Earthy-vegetal character, usually a fault, with Pinot Noir the most likely recipient and geosmin (found in beetroot) the most probable culprit.

Geosmin, 2,5-dimethylpyrazine, 3- isobutyl-2-methoxypyrazine, 2-ethyl-2,4-dimethylthiazole

Bell Pepper

Poivron (F) Paprikaschote (G) Peperone (I) Pimiento (S) AKA green pepper, sweet pepper, pimento and capsicum, this is the classic pyrazine derived character of Sauvignon Blanc and Cabernet Franc. Also an indicator of canopy vigour in Cabernet Sauvignon. An earthy bell pepper aroma may seem like TCA, but can be a specific methoxypyrazine (2-methoxy-3-isopropylpyrazine).

2-Methoxy-3-isobutylpyrazine

Broadbean

Fève (F) Bohne (G) Fava (I) Haba (S)

A typical Sauvignon Blanc aroma that fall between bell pepper and fresh green pea. Also found in Cabernet Sauvignon.

2-Methoxy-3-isobutylpyrazine

Cabbage

Chou (F) Kohl (G) Cavolo (I) Col (S)

Cabbage is a mercaptan fault often found on unfiltered wines that have not been too hygienically made. Cooked cabbage is probably methional, which is responsible for most reductive faults, especially in white wines.

Methional, methionol, methanethiol, DES (dimethyl sulphide)

Capsicum

See Bell Pepper

Cauliflower

Chou-fleur (F) Blumenkohl (G) Cavolfiore (I) Coliflor (S)

A stronger smelling mercaptan fault than cabbage. The cooked cauliflower odour comes from acrolein and is the result of bacterial spoilage.

Acrolein, 2-methylthio-ethanol

Celery

Céleri (F) Sellerie (G) Sedano (I) Apio (S)

A curiosity whenever it is found.

3-Butylidene

Corn On The Cob

épi de maïs (F) Maiskolben (G) Pannocchia di granturco (I) Mazorca de maíz (S)

A corn-on-the-cob verging on asparagus character is a fixed-sulphur fault.

DMS (dimethylsulphide)

Cucumber

Concombre (F) Gurke (G) Cetriolo (I) Pepino (S)

Less ripe version of melon.

Trans-2-nonenal

Garlic

Ail (F) Knoblauch (G) Aglio (I) Ajo (S)

This aroma can develop from an exaggerated blackcurrant aroma that is also a fixed-sulphur or mercaptan fault.

DES (diethylsulphide), DEDS (diethyl-disulphide), ethanethiol, thiophene

Garlic Taste

Ailliacé (F) Knoblauchge-schmack (G) Sapore di aglio (I) Con sabor a ajo (S)

When taste as well as or rather than aroma, the fault is definitely mercaptan.

4-methylthiobutan-1-ol

Green Pepper

See Bell Pepper

Mushroom

Champignon (F) Champignon (G) Funghi (I) Champiñón (S)

Should the mushroom aroma be fresh and savoury in a mature Champagne, it is an acceptable ageing characteristic, but if it is dry and musty, then it will be TCA. In a botrytised wine, a mushroom character may be due to unusually high level of 3-octenol.

TCA (2,4,6-trichloroanisole), 3-octenol

Onion

Oignon (F) Zwiebel (G) Cipolla (I) s-ethylacetothioate Cebolla (S) A fixed-sulphur or mercaptan fault. Various possibilities, but DMDS if intense and if burnt.

DES (diethylsulphide), DMDS (dimethyldisulphide), ethanethiol, s-ethylacetothioate

Pea

Petit pois (F) Erbse (G) Piselli (I) Guisante (S)

The fresh, green pea aroma found in Sauvignon Blanc is closer to broadbean than it is to tinned peas or asparagus, but it will go that way with bottle-age.

2-Methoxy-3-isobutylpyrazine

Potato

Pomme de terre (F) Kartoffel (G) Patate (I) Patata (S)

The aroma and/or taste of potato peelings is usually blamed incorrectly on TCA, but is usually geosmin (which is responsible for the earthy taste of beetroot) or a pyrazine. Cooked potato is a fixed-sulphur fault.

Geosmin, 2,5-dimethylpyrazine, methional 3-methyl-1-propanol

Sauerkraut

Choucroute (F) Sauerkraut (G) Crauti (I) Chucrut (S)

Lactic smell from excessive malolactic.

Lactic acid

Sweet Pepper

See Bell Pepper

Truffle

Truffe (F) Tartufo (I) Trüffel (G) Trufa (S)

Is it part of the complexity of a fine wine or a sulphur fault?

Dimethyl sulphide

Vegeta;

Végétal (F) Vegetal (G) Vegetale (I) Vegetal (S)

Although this doesn't sound very attractive in a wine, a vegetal character can be either positive or negative.

Trans-2-hexenol

Herbal, Herbaceous, Resinous & Spicy

Aniseed

Anis (F) Anis (G) Anice (I) Anís (S)

This spicy-herbal aroma can be found in wines of almost any style.

Anethole

Basil

Basilic (F) Basilikum (G) Basilico (I) Albahaca (S)

Often found in wines from Provence, Spain and Italy.

Black Pepper

Poivre noir (F) Schwarzer Pfeffer (G) Pepe nero (I) Pimienta negra (S)

Classic Syrah. Probably a pyrazine character plumped-up by grape ripeness. Various pyrazines?

See also White Pepper

Black Currant Leaf

See Currant Leaf

Camphor

Camphre (F) Kampfer (G) Canfora (I) Alcanfor (S)

Prematurely aged reds.

Vitispirane

Chive

Ciboulette (F) Schnittlauch (G) Erbe cipollina (I) Cebolleta (S)

A mercaptan fault.

4-Methylthiobutan-1-ol

Cinnamon

Cannelle (F) Zimt (G) Cannella (I) Canela (S)

Cinnamon notes can be found in both red (particularly Syrah and Cabernet Sauvignon) and white (Gewürztraminer, French Sauvignon Blanc) wines.

Cinnamaldehyde

Clove

Girofle (F) Nelke (G) Garfano (I) Clavo (S)

Often part of the spicy complexity imparted by toasted oak. Eugenol is found in cloves.

Eugenol, 4-vinylguaiacol

Currant Leaf

Feuille de groseille (F) Johannisbeer-blatt (G) Foglia del ribes (I) Hoja de la grosella (S)

High-vigour and/or underripeness, especially Cabernet Sauvignon, Sauvignon Blanc and Sémillon.

Mercaptopentan-2-one, various pyrazines

Eucalyptus

Eucalyptus (F) Eukalyptus (G) Eucalyptus (I) Eucalipto (S)

Supposedly found on Australian reds from grapes grown within the immediate vicinity of eucalyptus trees, but can be found on many New World reds, particularly California Cabernets.

Eucalyptol

Fennel

Fenouil (F) Fenchel (G) Finocchio (I) Hinojo (S)

Found in many reds and whites. Anethole

Gingerbread

Pain d'épice (F) Lebkuchen (G) Pan di zenzero (I) Pan de jengibre (S)

Classic bottle-aged aroma of Gewürztraminer.

Grassy

Herbeux (F) Grasig (G) Erbosa (I) Herbosa (S)

Combination of ripeness and a certain vigour in Sauvignon Blanc, Colombard etc.

Hexanedienol, cis-hexenal, various pyrazines

Herbaceous

Herbacé (F) Krautig (G) Erbaceo (I) Herbáceo (S)

Overt herbaceousness is a sign of underripeness or an over-vigorous canopy, although an understated herbaceousness can add an attractive dimension to some wines (Sauvignon Blanc, Colombard, Petit/Gros Manseng, Cabernet Sauvignon/Franc etc).

Various pyrazines

Herbal

See specifically BASIL, MINT, PEPPERMINT, TARRAGON

Mint

Menthe (F) Minze (G) Menta (I) Menta (S)

Many New World reds, particularly Napa Cabernet Sauvignon.

l-carvone

Peppermint

Menthe poivrée (F) Pfefferminze (G) Menta piperita (I) Hierbabuena (S)

Stronger, hotter version of mint, peppermint is less common, but can be found in some Australian Shiraz.

Menthone, menthol, menthyl acetate

Peppery

See specifically Black Pepper, Peppery-Herbaceous, White Pepper

Peppery Herbaceous

Poivré-herbacé (F) Pfefferig-krautig (G) Pepato-erbaceo (I) Pimienta-herbácea (S)

A less severe form of stalky, this characteristic can be found in some whole-bunch fermented reds such as Pinot Noir and even Champagne.

Hexanol, hexenals, various pyrazines

Pine

Pin (F) Kiefer (G) Pino (I) Pino (S)

Pine resin added to Retsina.

a-pinene, a-terpineol, terpinolene

Spearmint

Menthe verte (F) Grüne Minze (G) Menta verde (I) Menta verde (S)

New World reds.

l-carvone; carvacrol

Spicy

Epicé (F) Würzig (G) Piccante (I) Picante (S)

Although a generic term, spicy is a very specific wine characteristic that is intensified by bottle-age, while tannins from the skins give the spice its hot, tactile impression on the finish. Principally Gewürztraminer, but also Pinot Gris. Eugenol is found in bay leaves, cloves and allspice.

Cinnamaldehyde, eugenol, 4-vinyl guaiacol, anethole, methyl salicylate, hexenals, various pyrazines and terpenes.

See specifically CINNAMON, CLOVE, GINGERBREAD, SMOKY-SPICY

Stalky

Goût de rafle (F) Kammig (G) Sapore di picciolo (I) Entallecido (S)

A green, tannic-herbaceous dryness that can sometimes be mistaken for TCA.

Hexanol, hexenals

Stemmy

See Stalky

Tarragon

Estragon (F) Estragon (G) Estragone (I) Estragón (S)

Certain Provence wines.

Tomato Leaf

Feuille de tomate (F) Tomatenblatt (G) Foglia del pomodoro (I) Hoja del tomate (S)

The distinctive aroma of deliberately oxidised Sauvignon Blanc juice prior to fermentation

2-isobutylthiazole

White Pepper

Poivre blanc (F) Weißer Pfeffer (G) Pepe bianco (I) Pimienta blanca (S)

The powdery-dry taste perception of white pepper is most famously found in top Grüner Veltliner from Austria's Wachau.

A Reference Book on Fragrances ©

Fragrance Ingredients by House ©

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