System for perfume creation using aroma emission analysis from a living fruit and flower in close proximity

摘要

Described is a process for qualitatively and quantitatively substantially continuously analyzing the aroma emitted and rates of emission of the components thereof from a portion of the outer surface of a living fruit and from a living flower located within a specifically enclosed 3-dimensional space proximate said portion of the outer surface of said living fruit, simultaneously, using an aroma trapping device connected to the enclosed 3-dimensional space, and utilizing the resulting analysis for preparation of perfume compositions, perfumed articles and colognes. Also described is apparatus for carrying out such a process. The living fruit may, for example, be a living pineapple or a living nectarine growing on a nectarine tree. The living flower may, for example, be a living rose growing on a rose bush.