are alcoholic or aqueous plant extracts. They are hardly ever used in the perfume industry today, but they are widely employed in the cosmetic and flavor industries.
substances used to bring perfumes and aromas to liqueurs or spirits (see: various procedures of essence extraction: infusion, percolation, maceration)
condensed flavors made as their source is distilled or pressed, then mixed with liquid. Examples are almond extract, rose water, etc.