Table 2 Grouping of odor notes in categories having a similar perceptual space.

Natural

"green", "herbal", "earthy", "natural", "leafy", "oakmoss", "weedy", "grassy", "hay", "ozone", "malty"

Woody

"cedar", "woody", "camphoreous", "pine", "fir needle", "sandalwood", "terpenic"

Fruity

"fruity", "pineapple", "apple", "currant", "peach", "berry", "grapefruit", "grape", "apricot", "banana", "cherry", "melon", "pear", "plum", "raspberry", "ripe", "strawberry", "coconut", "citrus", "lemon", "orange", "bergamot", "mandarin", "nutty", "hazelnut"

Spicy

"peperry", "spicy", "mustard"

Fresh

"fresh", "minty", "cooling", "mentholic"

Dairy

"milky", "dairy", "cheesy", "creamy", "buttery"

Floral

"floral", "rose'7'orangeflower", "chamomile", "lavender", "geranium", "hawthorn", "jasmin", "jasmine", "hyancinth", "lilac", "lily", "lily of the valley", "magnolia", "muguet", "narcissus", "orchid", "savory", "violet", "vetiver", "ylang", 'mimosa', "patchouli", "hyacinth", "tea", "cinnamyl", "orris", "tropical"

Alcohol

"alcoholic", "cognac", "brandy", "winey"

Spice

"cum in", "cinnamon", "rum my", "clove", "licorice", "tonka", "anisic"

Fat

"oily", "fatty", "waxy"

Sweet

"sweet", "caramellic", "honey", "vanilla", "almond", "cocoa", "chocolate", "popcorn"

Vegetable

"peppery", "radish", "cucumber", "cabbage", "tomato", "celery", "potato", "vegetable", "corn", "mushroom"

Marine

"marine", "fishy"

Meaty

"meaty", "beefy", "roasted", "smoky"

Animal

"animal", "musk", "tallow", "amber"

Clean

"clean", "bready", "soapy"

Sharp

"pungent", "sharp", "alliaceous", "garlic", "onion", "leathery", "bitter", "sour"

Cooked

"cooked", "toasted"

Odorless

« odorless »

Unpleasant

"musty", "sulfurous", "ammoniacal", "fermented"

Balsamic

« balsamic »

Large

"ethereal", "aromatic", "phenolic", "coumarinic", "aldehydic", "ketonic", "lactonic"

Other

burnt", "coffee", "cortex", "dry", "dusty", " medicinal", "metallic", "gassy ", "juicy", "solvent", "sweaty", "tobacco", "warm", "plastic", " powdery"