The olfactory experience derived from a rose is multifaceted, varying significantly depending on the rose variety, its maturity, and even environmental factors. The fragrance is a complex blend of volatile organic compounds, including terpenes, alcohols, aldehydes, and esters. These compounds interact to create a scent profile that can range from sweet and fruity to spicy and musky. For instance, some varieties exhibit a citrusy aroma, while others lean towards a classic, powdery floral scent.
The perception of a rose’s fragrance holds historical and cultural significance. Historically, rose oil, or attar, has been prized for its therapeutic properties and used in perfumery for centuries. The ability of a rose to evoke feelings of romance, luxury, and well-being contributes to its enduring popularity. Furthermore, the distinct aromatic qualities of various rose types play a crucial role in their selection and cultivation for both ornamental and commercial purposes.
Understanding the specific chemical compounds contributing to the overall fragrance profile allows for a more nuanced appreciation. The following sections will delve deeper into the primary odorants present in different rose cultivars, exploring how these compounds are influenced by genetics, environmental conditions, and extraction methods.
1. Sweetness Intensity
Sweetness intensity, as a component of a rose’s olfactory profile, significantly contributes to the overall perception of its fragrance. It represents the degree to which the rose exudes a sugary or honey-like aroma, influencing the initial and sustained impression of the scent. The specific level of this quality determines the rose’s classification within the broader spectrum of floral fragrances.
-
Genetic Predisposition
The inherent genetic makeup of a rose cultivar dictates its capacity to produce certain volatile compounds responsible for sweetness. Cultivars bred for strong fragrance often possess genes that promote the synthesis of molecules like phenethyl alcohol, which imparts a sweet, rosy scent. The presence and concentration of these compounds are directly correlated with the perceived sweetness intensity. Some cultivars lack these genetic traits, resulting in less pronounced sweetness.
-
Environmental Influence
Environmental factors such as sunlight exposure, soil composition, and temperature can alter the production of volatile compounds. Roses grown in environments with ample sunlight tend to exhibit higher levels of sugar production, which can indirectly influence the synthesis of sweet-smelling compounds. Similarly, soil rich in specific nutrients may enhance the production of these compounds, leading to a more intense sweet fragrance. Stressful environmental conditions, however, can inhibit the plant’s metabolic processes, reducing the overall fragrance, including the sweetness component.
-
Maturity Stage
The stage of a rose’s bloom cycle affects the composition of its fragrance. As the flower matures, the concentration of various volatile compounds changes. In some varieties, the sweetness intensity peaks during the initial stages of blooming as the plant actively attracts pollinators. As the flower ages, other compounds may become more dominant, shifting the overall fragrance profile and reducing the perceived sweetness. This temporal variation underscores the dynamic nature of rose fragrance.
-
Interaction with Other Odorants
Sweetness intensity is not perceived in isolation; it interacts with other odorants present in the rose’s fragrance profile. For example, a high sweetness intensity combined with citrus undertones may be perceived as a refreshing, candy-like fragrance. Conversely, if paired with a strong musky scent, the sweetness may be subdued, creating a more complex and less overtly sweet aroma. The interplay between these odorants ultimately determines the overall olfactory experience.
In summary, sweetness intensity is a critical element shaping the overall fragrance profile. Its expression is multifaceted, influenced by genetic factors, environmental conditions, the plants life cycle, and the complex interaction with other volatile organic compounds. Each element plays a unique role in answering “what do roses smell like,” providing the depth of that answer.
2. Fruity Notes
The presence of fruity notes in a rose’s fragrance significantly enriches its complexity, contributing to the diverse range of olfactory experiences associated with these flowers. These notes, reminiscent of various fruits, are a key element in defining a rose’s unique aromatic signature.
-
Ester Compounds
Ester compounds are primary contributors to fruity notes in roses. These compounds, formed through the reaction of alcohols and acids, emit a range of scents, often mimicking the aromas of apples, berries, or citrus fruits. The concentration and specific composition of these esters directly influence the perceived intensity and type of fruity note. Certain rose cultivars, through selective breeding, exhibit higher concentrations of specific esters, resulting in pronounced fruity fragrance profiles.
-
Variety-Specific Profiles
The specific fruity notes present vary considerably among different rose varieties. For instance, some cultivars may exhibit a distinct raspberry-like fragrance, while others possess a more subtle apricot or pear-like aroma. These differences are genetically determined, reflecting the unique combination of volatile compounds produced by each variety. Identifying the specific fruity notes can aid in differentiating and classifying rose cultivars based on their olfactory characteristics.
-
Environmental Impact
Environmental factors, such as temperature, sunlight, and soil conditions, can influence the production of fruity esters in roses. Roses grown in warmer climates with ample sunlight may produce higher concentrations of these compounds, resulting in a more intense fruity fragrance. Similarly, soil composition and nutrient availability can affect the metabolic processes involved in ester synthesis, further influencing the aromatic profile. These environmental influences underscore the dynamic nature of rose fragrance and its susceptibility to external conditions.
-
Perception and Synergy
The perception of fruity notes is also influenced by the interplay with other fragrance components, such as floral, spicy, or woody notes. Fruity notes can complement and enhance these other elements, creating a more balanced and harmonious fragrance profile. Conversely, a strong presence of spicy or woody notes may mask or alter the perception of the fruity component. The synergistic interaction of these compounds contributes to the overall complexity and uniqueness of each rose’s fragrance.
The nuanced presence of fruity notes in roses showcases the intricate chemical composition and diversity inherent in these flowers. Recognizing the role of esters, varietal differences, environmental factors, and synergistic interactions provides a deeper understanding of “what do roses smell like” and highlights the sophisticated nature of rose fragrance.
3. Citrus Undertones
Citrus undertones represent a subtle yet significant facet of the overall fragrance profile in certain rose cultivars. The presence of these notes contributes a refreshing and zesty quality to the more traditional floral aroma, expanding the sensory experience associated with roses.
-
Limonene’s Influence
Limonene, a monoterpene commonly found in citrus fruits, is a key contributor to the citrus undertones observed in some rose varieties. The presence of this compound imparts a light, uplifting scent reminiscent of lemons or oranges. Its concentration, though often subtle, can significantly influence the perceived freshness and vibrancy of the overall fragrance. Specific cultivars, through genetic selection, have been found to exhibit higher concentrations of limonene, resulting in a more pronounced citrus character.
-
Interaction with Floral Notes
The interplay between citrus notes and the dominant floral scents creates a complex olfactory experience. The zesty character of limonene can temper the sweetness of traditional rose fragrances, providing a more balanced and nuanced aroma. This interaction can result in a fragrance that is both refreshing and comforting. The specific balance between citrus and floral notes is often a defining characteristic of particular rose varieties.
-
Environmental Modifiers
Environmental conditions, such as sunlight exposure and temperature, can influence the production of limonene within the rose petals. Higher levels of sunlight may promote the synthesis of this compound, leading to a more pronounced citrus undertone. Conversely, cooler temperatures or shaded conditions may reduce limonene production, resulting in a less noticeable citrus character. These environmental influences highlight the dynamic nature of rose fragrance and its sensitivity to external factors.
-
Cultivar Differentiation
The presence and intensity of citrus undertones can serve as a distinguishing characteristic among different rose cultivars. Some varieties are specifically bred for their citrusy fragrance, offering a distinct alternative to the more traditional rose aromas. These cultivars appeal to consumers seeking a lighter, more refreshing floral scent. Therefore, citrus undertones play a role in broadening the appeal of roses to a wider audience.
The integration of citrus undertones into the rose fragrance adds a layer of complexity and intrigue. This characteristic demonstrates the versatility of rose scents and their capacity to incorporate diverse aromatic elements. The presence of citrus enhances appreciation of “what do roses smell like” showcasing the variety of olfactory experiences available.
4. Spicy Accents
Spicy accents in rose fragrance arise from specific volatile compounds, adding depth and complexity to the overall olfactory profile. These notes, often subtle, contribute warm, stimulating sensations reminiscent of cloves, cinnamon, or pepper. Their presence shifts the scent away from purely sweet or floral characteristics, introducing an intriguing counterpoint that enhances the rose’s appeal. The perception of spicy elements is critical in distinguishing certain cultivars and appreciating the sophisticated nature of rose aromatics. Specific examples include damask roses, frequently exhibiting clove-like notes due to the presence of eugenol. The inclusion of spicy notes results from a unique set of organic compounds that make it’s aroma more noticeable.
The practical significance of understanding these spicy components lies in perfume creation and rose breeding. Perfumers utilize this knowledge to blend rose extracts with other ingredients to create multifaceted fragrances. Breeders can selectively cultivate rose varieties that emphasize or modulate these spicy accents, catering to evolving consumer preferences and creating unique selling points. A rose with a strong, spicy fragrance may be more desirable for certain applications, such as aromatherapy, where the stimulating properties of these compounds are valued. Knowledge of spicy accents expands the options for rose growing. A more spice-filled option is beneficial.
In summary, spicy accents are integral to the multifaceted olfactory experience of roses. Their presence transforms a standard floral scent into a complex, captivating aroma. The identification and understanding of these spicy compounds have practical implications in perfumery and rose breeding, enriching the value and application of these flowers. Through analyzing this component, appreciation for the subtle art of “what do roses smell like” is possible.
5. Musk Presence
The subtle presence of musk notes contributes significantly to the depth and complexity of the olfactory profile associated with roses. While not universally present across all cultivars, musk imparts a warm, grounding quality, enhancing the overall richness of the floral scent.
-
Macrocyclic Lactones
Macrocyclic lactones are organic compounds responsible for the characteristic musky aroma. Though typically associated with animal sources, similar compounds can be synthesized by certain plants, including some rose varieties. These lactones contribute a soft, powdery, and subtly animalistic nuance, adding a layer of sophistication to the rose’s fragrance. Their presence often elevates the perceived quality and longevity of the scent.
-
Olfactory Impact
Musk notes act as a fixative, prolonging the perception of other volatile compounds in the rose’s fragrance. This means the overall scent lingers longer, with the musk providing a warm, enveloping base upon which other floral, fruity, or spicy notes can persist. The interaction between musk and other fragrance elements can dramatically alter the overall impression, adding both depth and nuance.
-
Cultivar Variations
The intensity of musk notes varies considerably among different rose cultivars. Some varieties exhibit a pronounced musky aroma, while in others, it is barely perceptible. This variation is genetically determined, reflecting differences in the plant’s ability to synthesize macrocyclic lactones. Cultivars with a strong musk presence are often favored in perfumery for their ability to create long-lasting and complex fragrance compositions.
-
Perception and Interpretation
The perception of musk is subjective and can be influenced by individual olfactory sensitivities and cultural associations. While some appreciate musk for its warm and grounding qualities, others may find it overpowering. The concentration and balance of musk within the overall fragrance profile are, therefore, critical factors in determining the appeal of a particular rose variety. The complexity is a factor in “what do roses smell like”.
The inclusion of musk notes contributes a distinctive dimension to the multifaceted olfactory profile of roses. It underscores the intricate chemical composition of these flowers, highlighting how subtle variations in volatile compounds can dramatically alter the overall sensory experience, and it provides a key component to the answer for “what do roses smell like.”
6. Powdery quality
The powdery quality in a rose’s fragrance represents a distinctive olfactory characteristic that contributes significantly to the overall perception of its aroma. This attribute evokes a sense of softness, delicacy, and sometimes a cosmetic-like impression, influencing the perceived elegance and sophistication of the flower. The presence of this facet results from specific volatile organic compounds, primarily certain types of ketones and alcohols, that emit a fine, dust-like aroma. The extent to which this powdery quality manifests can vary significantly among different rose cultivars. For instance, heirloom roses, such as certain Damask varieties, often exhibit a more pronounced powdery note compared to modern hybrid teas, due to their differing chemical compositions. The powdery quality acts as one of the key layers in determining the question, “what do roses smell like.”
The importance of powdery quality extends to the practical applications of rose fragrance, particularly in perfumery. Perfumers often seek to enhance or suppress this characteristic to achieve desired fragrance profiles. A prominent powdery note may be favored in creating classic, romantic scents, whereas a more subdued powdery aspect might be preferred for contemporary, fresh compositions. Furthermore, understanding the specific compounds responsible for this quality allows for targeted extraction and manipulation of rose fragrance in industrial settings. Extraction and mixing are useful for perfume production.
In summary, the powdery quality is a crucial component of a rose’s scent profile, shaping its perceived elegance and influencing its practical applications. The underlying compounds and their concentration play a role in this specific characteristic. The characteristic also defines rose classifications and perfumery processes. A challenge for perfumers can be ensuring the powder scent isn’t too overbearing. Understanding the role of powdery scent increases the breadth of a complete answer to “what do roses smell like”.
7. Green Freshness
Green freshness, as an olfactory attribute of roses, introduces a crisp, invigorating dimension to the overall fragrance profile. It is often perceived as a verdant, plant-like aroma, reminiscent of freshly cut foliage or dewy grass. This element provides a counterbalance to the sweeter, more floral notes, contributing to a well-rounded and vibrant scent.
-
C6 Aldehydes and Alcohols
C6 aldehydes and alcohols, such as hexanal and hexenol, are key contributors to the perception of green freshness in roses. These volatile compounds are produced through the enzymatic breakdown of linolenic acid, a fatty acid found in plant tissues. The presence of these compounds evokes the characteristic scent of cut grass or crushed leaves, adding a refreshing, natural quality to the rose’s fragrance. For example, certain rose cultivars, particularly those with a high concentration of these compounds, exhibit a distinctly green, herbaceous aroma that complements their floral sweetness.
-
Environmental Factors
Environmental conditions, such as humidity and temperature, can influence the production and release of green aroma compounds. Roses grown in environments with high humidity levels may exhibit a more pronounced green freshness due to increased volatilization of these compounds. Similarly, cooler temperatures can slow down the degradation of C6 aldehydes and alcohols, prolonging their presence and enhancing the perception of green notes. The intensity of green freshness may also vary throughout the day, with higher concentrations of these compounds released during the early morning hours when temperatures are cooler and humidity levels are higher.
-
Interaction with Floral Notes
The interplay between green freshness and other fragrance components, such as floral and fruity notes, contributes to the overall complexity of the rose’s aroma. Green notes can temper the sweetness of floral compounds, preventing the scent from becoming cloying or overpowering. Conversely, floral notes can soften the sharpness of green compounds, creating a more balanced and harmonious fragrance. For instance, a rose with a combination of sweet floral notes and crisp green notes may be perceived as both refreshing and elegant, showcasing the synergistic interaction of these different olfactory elements.
-
Cultivar Variations
The presence and intensity of green freshness can vary significantly among different rose cultivars. Some varieties, such as certain Alba roses, are known for their strong green aroma, while others exhibit only subtle hints of this characteristic. These differences are genetically determined, reflecting variations in the plant’s ability to produce and release green aroma compounds. Cultivars with a prominent green freshness are often favored for their refreshing and invigorating scent, offering a distinct alternative to the more traditional rose fragrances.
By incorporating green freshness into the fragrance profile, roses can transcend simple sweetness, achieving a more complex and captivating aroma. This aspect reveals the layered approach of “what do roses smell like,” showing a variety of olfactory notes contributing to the complexity and distinctiveness of this type of flower.
8. Woody Depth
Woody depth, as it relates to the olfactory profile of roses, introduces an earthy, grounding dimension that contrasts with the more commonly perceived floral or fruity notes. This characteristic arises from specific volatile organic compounds and contributes to a complex, layered fragrance that enhances the overall sensory experience. Its presence is more noticeable in some cultivars than others, contributing to the diversity within rose scents.
-
Sesquiterpenes and Lignans
Sesquiterpenes and lignans are two primary classes of compounds contributing to the perception of woody depth. These compounds, often present in the plant’s stem and root systems, can also be found in trace amounts within the petals. Their presence provides an aroma reminiscent of cedar, sandalwood, or damp earth. Cultivars with a notable woody depth often exhibit a higher concentration of these compounds, detectable through gas chromatography-mass spectrometry (GC-MS) analysis. For example, some older garden rose varieties display a distinct woody undertone, particularly during the cooler evening hours, when the release of these compounds is more pronounced.
-
Interaction with Other Scent Components
The perception of woody depth is not isolated but interacts dynamically with other aromatic compounds present in roses. The interplay between woody notes and floral or fruity scents can create a balanced fragrance profile, adding a layer of sophistication and preventing the overall scent from becoming overly sweet or cloying. In certain cultivars, the woody depth may serve to anchor the more volatile floral notes, prolonging the overall fragrance and providing a lasting impression. The combination contributes to the question “what do roses smell like?”
-
Environmental Influences
Environmental factors, such as soil composition and climate, can influence the development of woody notes in roses. Roses grown in well-drained soils with a high organic matter content may exhibit a more pronounced woody depth due to increased production of sesquiterpenes and lignans. Similarly, cooler temperatures and higher humidity levels can enhance the perception of woody notes by slowing down the evaporation of these compounds. These environmental influences underscore the dynamic relationship between a rose and its surroundings, affecting its fragrance profile.
-
Perfumery Applications
The presence of woody depth is highly valued in perfumery, where it is often used to create complex and sophisticated fragrance compositions. Rose extracts with a noticeable woody undertone are frequently blended with other ingredients, such as sandalwood, patchouli, or vetiver, to create rich, long-lasting perfumes. The woody component provides a foundation for the more volatile floral notes, adding depth and complexity to the overall scent. Perfumers can manipulate the concentration of woody notes to achieve a desired fragrance profile, tailoring the scent to specific consumer preferences and market trends.
The inclusion of woody depth in a rose’s fragrance profile contributes a layer of sophistication and complexity, expanding the range of olfactory experiences associated with this iconic flower. It demonstrates how seemingly subtle nuances can significantly impact the overall perception of “what do roses smell like,” highlighting the diversity and intricacy inherent in the world of rose scents.
9. Overall complexity
The olfactory experience derived from a rose is not defined by a single scent component, but rather by the intricate interplay of numerous volatile organic compounds. This synergistic interaction, which constitutes the overall complexity, determines the final perceived fragrance. The presence, concentration, and ratio of these compounds contribute to a diverse range of aromas, varying from sweet and fruity to spicy and musky. Without this composite interaction, the fragrance lacks depth and distinction, reducing the rose’s olfactory appeal.
The absence of complexity results in a less nuanced and less desirable aroma. For instance, a rose lacking the grounding effect of musky or woody undertones may be perceived as overly sweet and cloying. Similarly, a rose devoid of citrus or green notes may lack the refreshing quality that enhances its overall fragrance. Real-world examples include the comparison between simple, single-note floral scents and complex perfumes that utilize rose as a base. The perfumes often incorporate complementary notes to enhance the natural rose fragrance, creating a more sophisticated olfactory experience. The understanding of this complexity has significant practical applications in rose breeding and perfumery, enabling breeders to cultivate roses with unique and desirable fragrance profiles, and perfumers to create fragrances that capture the full essence of the rose.
In summary, the overall complexity is paramount in defining the essence of “what do roses smell like.” It arises from a delicate balance of volatile organic compounds, contributing to the unique and multifaceted nature of each rose cultivar’s fragrance. A simplified aromatic profile diminishes the richness and sensory appeal, highlighting the importance of understanding and appreciating the complex interplay of scent components. Appreciation of complex notes results in an increased love for all forms of roses. The challenges in fully elucidating the complexities of rose fragrance lie in the dynamic nature of volatile compound production, influenced by genetics, environment, and extraction methods. Addressing these challenges will allow for a more complete understanding of rose’s signature scent.
Frequently Asked Questions About Rose Fragrance
This section addresses common inquiries regarding the olfactory characteristics of roses, providing clear and concise answers to enhance understanding.
Question 1: Are all roses fragrant?
No, not all rose cultivars possess a strong or readily detectable fragrance. While many roses are bred for their aesthetic qualities, fragrance may be a secondary consideration. The presence and intensity of a rose’s aroma depend on its genetic makeup and the specific volatile compounds it produces.
Question 2: What factors influence a rose’s fragrance?
Several factors impact a rose’s fragrance, including genetics, environmental conditions, and the rose’s maturity. Genetic makeup determines the baseline potential for fragrance production. Sunlight, temperature, and soil composition can further influence the synthesis and release of aromatic compounds. Additionally, the fragrance profile may change as the rose blooms and ages.
Question 3: Can the time of day affect a rose’s scent?
Yes, the time of day can influence the intensity and composition of a rose’s fragrance. Warmer temperatures during the day can increase the volatilization of aromatic compounds, leading to a stronger scent. Conversely, cooler temperatures during the evening may result in a more subdued fragrance. Some compounds are also released more readily at certain times of the day.
Question 4: Do different colors of roses have different scents?
While not a strict rule, there can be a correlation between rose color and fragrance profile. Certain color groups, such as pink or red roses, are often associated with stronger and more classic rose scents. However, fragrance is ultimately determined by genetics, and color alone is not a reliable predictor of scent.
Question 5: How is rose fragrance used in perfumery?
Rose fragrance, typically extracted as rose oil or rose absolute, is a highly valued ingredient in perfumery. It is used to create a wide range of fragrance compositions, from simple floral scents to complex and sophisticated perfumes. Rose adds depth, warmth, and elegance to a fragrance blend.
Question 6: What are the primary aromatic compounds in rose fragrance?
The primary aromatic compounds in rose fragrance include alcohols (e.g., geraniol, citronellol, phenethyl alcohol), terpenes (e.g., limonene), and esters. These compounds interact to create the characteristic rose scent, with their specific ratios and concentrations determining the unique fragrance profile of each cultivar.
Understanding these nuances enhances appreciation for the diverse olfactory characteristics of roses, providing a foundation for selecting varieties based on desired fragrance profiles.
The following section explores techniques for preserving and enjoying rose fragrance, extending the sensory experience beyond the garden.
Preserving and Enjoying Rose Fragrance
The ephemeral nature of rose fragrance necessitates techniques for capturing and prolonging its enjoyment. Several methods exist to savor this olfactory experience beyond the bloom’s fleeting lifespan.
Tip 1: Proper Harvesting Technique: Harvesting roses at the optimal time significantly impacts fragrance retention. Roses are harvested in the early morning, after the dew has evaporated but before the sun’s intensity increases. This minimizes water content and maximizes the concentration of volatile compounds.
Tip 2: Drying Rose Petals: Air-drying rose petals is a traditional method for preserving their fragrance. Rose petals are spread in a single layer on a screen or cloth in a dark, well-ventilated area. The petals are turned periodically to ensure even drying, which typically takes several days. Dried petals can then be used in potpourri or sachets.
Tip 3: Rose Water Distillation: Rose water is produced through steam distillation, a process that extracts aromatic compounds from rose petals. The resulting distillate retains a significant portion of the rose’s fragrance and can be used in culinary applications, skincare, or as a room spray. Proper storage in a dark, airtight container is essential to prevent degradation.
Tip 4: Creating Rose Oil Infusions: Infusing rose petals in a carrier oil, such as almond or jojoba oil, captures their scent in an oil-based medium. The petals are steeped in the oil for several weeks in a dark, cool place, then strained. The resulting oil can be used for massage, aromatherapy, or as a perfume base.
Tip 5: Potpourri Blending: Incorporating dried rose petals into potpourri blends enhances the complexity and longevity of the fragrance. Combining rose petals with other dried flowers, spices, and essential oils creates a multifaceted aroma. Adding a fixative, such as orris root powder, helps to retain the fragrance over time.
Tip 6: Scented Sachets: Creating scented sachets with dried rose petals allows for portable fragrance enjoyment. The petals are enclosed in a small cloth bag or pouch, often combined with other aromatic herbs or spices. Sachets can be placed in drawers, closets, or luggage to impart a subtle rose scent.
Tip 7: Encapsulation in Wax Melts: Integrating rose oil or dried petals into wax melts offers a method for diffusing the fragrance throughout a room. Rose-scented wax melts release their aroma when heated in a wax warmer, providing a consistent and prolonged scent experience.
These techniques provide avenues for capturing and prolonging the sensory experience of a rose. They also show how many different answers exist for the question of “what do roses smell like”.
In conclusion, appreciating and preserving rose fragrance extends the enjoyment of this iconic flower beyond its fleeting bloom, allowing for continued sensory engagement.
Understanding the Rose’s Olfactory Profile
The preceding exploration of “what do roses smell like” has illuminated the multifaceted nature of rose fragrance. The scent profile is not a monolithic entity but a complex interplay of volatile organic compounds, influenced by genetic factors, environmental conditions, and cultivar-specific characteristics. Recognizing the contributions of elements such as sweetness intensity, fruity notes, citrus undertones, and woody depth provides a comprehensive understanding of the aromatic experience.
Continued research into the biochemical pathways governing fragrance production in roses, coupled with advancements in extraction and preservation techniques, promises to further enhance the appreciation and utilization of these complex scents. Disseminating this knowledge empowers enthusiasts and professionals alike to cultivate, preserve, and ultimately, better understand the nuanced beauty encapsulated within the rose’s fragrance.
