The composition of a perfume is of vital importance and is given by a specialist as a perfumer, who deals with primary species such as deals with the famous rose, jasmine, cola, etc., modifiers like esters; mix everything in linalool and Hydroxycitronellol and fixatives like resins, wood scents and Bernstein bases. The smell is resulting in a musical metaphor of three ‘notes’, namely, top notes (consisting of the rapid evaporation of small molecules described) such as citrus and ginger scents; middle notes (consisting slow evaporation of medium-sized molecules) such as fragrances of lavender and rose and base notes (consisting of slowest evaporating molecules larger) like fixatives etc. All these notes work together like a musical chord.

Perfume oils contain volatile compounds at high concentrations and must therefore be diluted by solvents, so they do not cause damage if applied directly on skin or clothing. The ethanol solvent commonly used pure ethanol or mixed with water. The fractionated coconut oil or wax, neutral fats smell like jojoba, can also act as a solvent to dissolve the perfume oil. The perfume oil is then mixed with other aromatic compounds. In general, the percentage of aromatic compounds in perfume extract is 20% to 40% in eau de parfum from 10% to 30% in eau de toilette from 5% to 20% in eau de cologne is 2% to 5%.

The hydrocarbon concentration in a perfume with other aromatic compounds, determines the intensity, persistence and the price of the perfume and it is a closely guarded secret of every perfumer and perfume house. By adjusting the percentage is, and notes of the perfume, variations of the same brand can be created like Chanel Pour Monsieur and Pour Monsieur Concentrated.

Classification of perfumes is never complete, because of its evolving nature. The traditional classification is in categories like single floral, floral bouquet, Amber, Woody, Leather, Cyprus, and Fern, and the modern classification comprises of Bright Floral, Green, Oceanic / Ozone, Citrus / Fruity and Gourmand. In 1983, Michael Edwards, a perfume consultant, created a new fragrance classification “The Fragrance Wheel”, which has been classified and grouped under five family types, namely Floral (flowers, Soft Floral, Floral Oriental), Oriental (Soft Oriental, Oriental, Woody Oriental), Woody (Wood, Mossy Woods, Dry Woods), Fougère (has fragrance elements from all families) and Fresh (Citrus, green, water).

Perfumery has used a variety of sources such as herbs, animals, and synthetic sources in the manufacture of perfumes. The plants will be used as a source of flavoring substances and essential oils. The parts of plants, which are used are:

1 – Bark (cinnamon, Cascarilla);
2 – Flowers (rose, jasmine, osmanthus, tuberose, mimosa,) vanilla;
3 – Blossoms (citrus, ylang-ylang, clove);
4 – apples fruit (strawberries, cherries, Litsea cubeba, juniper berries, vanilla, oranges, lemons, limes), grapefruit;
5 – Leaves and Twigs (lavender, patchouli, citrus, violets, sage, rosemary, hay, tomato);
6 – Resins (labdanum, myrrh, benzoin, balsam of Peru, incense / incense, pine, fir, amber, copal);
7 – roots, tubers and rhizomes (roots, vetiver, ginger and iris rhizomes);
8 – Seeds (coriander, cocoa, mace, cardamom, anise, nutmeg, cumin,) tonka bean;
9 – Wood (eagle wood, birch, rosewood, sandalwood, pine, birch, juniper, cedar).

Animal sources include Ambergris, beaver, musk, Rom terpenes, Honeycomb, and Civet. Other natural sources are Lichens and Protists. Synthetic origin are synthesized from petroleum distillates, synthetic perfumes, are pine resins, etc. Modern perfumes usually made from synthetic sources, they do not have perfumes in nature, as is Calone gives a synthetic compound that ozonized Navy metallic scent. Synthetic Aromatics are more consistent than the natural flavors and are available so far today used in modern perfumes.