I’ve had a copy of this diagram for quite a while, a common diagram used by the chinese when it comes to perfumery and other scent related applications.
Decided to spend the past week translating it so that more people can get access to the information.. so here it is!..
Basically, they had classified all scents under 4 primary tastes (from which spicyness is now a subset of bitter?), and under each taste there is overlap and contributions from both plant and animal products.
I would think this diagram would be useful to anyone learning to craft scents or incenses, or for anyone reviewing incenses to be able to more systematically describe the scent profiles. Enjoy!
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