Reference number  
DRS 408: 2019  
© RSB 2019  
 
 
 RWANDA 
STANDARD  DRS  
408 
 
First edition  
2019 -mm-dd 
 
Perfumes — Specification  
 
  DRS 408: 2019  
©RSB 2019 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2019  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
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KK 15 Rd, 49  
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Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS 408: 2019  
iii                ©RSB 2019 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Type s of perfumes  ................................ ................................ ................................ ................................ . 1 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 General requirements  ................................ ................................ ................................ ...........................  2 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  2 
6 Packaging and Labelling  ................................ ................................ ................................ ......................  3 
6.1 Packaging  ................................ ................................ ................................ ................................ ...............  3 
6.2 Labelling  ................................ ................................ ................................ ................................ .................  3 
7 Sampling  ................................ ................................ ................................ ................................ ................  3 
Annex  A (normative)  Determination of stability of smell  ................................ ................................ ..............  5 
A.1 Procedure  ................................ ................................ ................................ ................................ ...............  5 
A.2 Results  ................................ ................................ ................................ ................................ ....................  5 
Annex  B (normative )  Determination of cloud temperature  ................................ ................................ ...........  6 
B.1 Procedure  ................................ ................................ ................................ ................................ ...............  6 
B.2 Results  ................................ ................................ ................................ ................................ ....................  6 
Annex  C (normative)  Determination of pH  ................................ ................................ ................................ ...... 7 
C.1 Apparatus  ................................ ................................ ................................ ................................ ...............  7 
C.2 Reagents  ................................ ................................ ................................ ................................ ................  7 
C.3 Procedure  ................................ ................................ ................................ ................................ ...............  7 
 DRS 408: 2019  
©RSB 2019 - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 402  was prepared by Technical Committee RSB/TC 011, Cosmetics and related products . 
In the preparation of this standard, reference was made to the following stan dard: 
RS EAS 335:2013 Cologne – Specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Cosmetics and Related 
Products (RSB/TC 011) in the preparation of this standard.  
University Of Rwanda/College of Science and Technology (UR/CST)  
Rwanda Investigation Bureau (RIB)  
AQUA RWANDA  
Rwanda  Standards Board  (RSB) – Secretariat  DRS 408: 2019  
v                ©RSB 2019 - All rights reserved  
 Introduction  
Since the beginning of recorded history , humans have attempted to mask or enhance their own odo ur by 
using perfume, which emulates nature's pleasant smells. Many natural and man -made materials have been 
used to make perfume to apply to the skin and clothing, to put in cleaners and cosmetics, or  to scent the air. 
Because of differences in body chemistry, temperature, and body odo urs, no perfume will smell exactly the 
same on any two people.  
Perfume comes from the Latin " per" meaning "through" and " fumum " meaning "smoke." Many ancient 
perfumes wer e made by extracting natural oils from plants through pressing and steaming. The oil was then 
burned to scent the air. Today, most perfume is used to scent bar soaps. Some products are even perfumed 
with industrial odorants to mask unpleasant smells or to appear "unscented."  
While fragrant liquids used for the body are often considered perfume, true perfumes are defined as extracts 
or essences and contain a percentage of oil distilled in alcohol  or in distilled water. The United States is the 
world's largest perfume market with annual sales totalling several billions of dollars.  
Perfume types reflect the concentration of aromatic compounds in a solvent, which in fine fragrance is 
typically ethanol or a mix of water and  ethanol. Various sources differ considerably in the definitions of 
perfume types. The intensity and longevity of a perfume is based on the concentration, intensity and longevity 
of the aromatic compounds, or perfume oils, used. As the percentage of aromat ic compounds increases, so 
does the intensity and longevity of the scent.  
 DRS 408: 2019  
1                ©RSB 2019 - All rights reserved  
 Perfumes  — Specification  
1 Scope  
This Draft Rwanda Standard specifies the requirements, sampling and test methods for perfumes intended for 
human use.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of  their content constitutes 
requirements of this document.  For dated references, only the edition  cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
RS EAS 846 , Glossary of terms relating to the cosmetic industry  
RS EAS 377  (all part) , Cosmetics and cosmetic products  
RS ISO 1271, Essential oils – Determination of carbonyl value – Free hydroxylamine method  
ISO 1279, Essential oils – Determination of carbonyl value – Potentiometric methods using 
hydroxylammonium chloride  
RS EA S 346, Labelling  of cosmetic products – General requirements  
RS ISO 24153, Random sampling and randomization procedures  
3 Terms and definitions  
For the purposes of this standard, the terms and definitions given in RS EAS 846 and the following apply.  
3.1 
perfume  
suitably blended composition of various materials of synthetic and/or natural origin, that gives a desired 
peasant smell or fragrance  
4 Types of perfumes  
Perfumes are basically aromatic compounds dissolved in a solvent (ethanol or a mix of water and ethanol) 
and depending of the amount of the essential oils or aroma compounds , they are classified as follow s: 
Type 1  ̶  perfume extract , pure perfume, or simply perfume; the strongest concentration of fragrance. It gives 
long-lasting fragrance and its sc ent can be very heavy . Of all scents, parfums last the longest; usually six to 
eight hours.   
©RSB 2019 - All rights reserved                  2 
 Type 2  ̶ esprit de parfum (ESdP) ,a seldom used strength concentration in between EdP and perfume  
Type 3 ̶ eau de parfum (EdP) or parfum de toilette (PdT) , sometimes called "eau de perfum" or "mill ésime" . 
On average, eau de parfum will last for four to five hours.  
Type 4 ̶ eau de toilette  (EdT) , the most common concentration which is used to make a cheaper and more 
affordable variant of more expensive perfume s. EdT fragrance will normally last for two to three hours.  
Type 5  ̶ eau de cologne (EdC) ; often simply called cologne . The scent generally only lasts for up to two 
hours.  
Type 6  ̶  eau fraiche ; as "splashes", "mists", "veils" and other imprecise terms. Less aromatic compounds 
and are diluted with water rather than oil or alcoho l. The scent will generally last for up to two hours.  
5 Requirements  
5.1 General requirements  
5.1.1  All ingredients used shall comply with RS EAS 377  (all parts) . 
5.1.2  Alcohol used shall be pharmaceutical/food grade. Some suitable denaturants used in cosmetic 
preparations include:  
a) brucine or brucine sulphate;  
b) diethyl phthalate, denatonium;  
c) benzoate, denatonium saccharide;  
d) sucrose octa -acetate; and  
e) thymol . 
5.2 Specific requirements  
The product shall comply with the specific requirements given in table 1 when tested in accordance with the 
methods indicated therein.  
Table 1 — Specific requirements for perfumes  
S/N Characteristics  Requirements  Test methods  
Type 1 Type 2  Type 3  Type 4  Type 5  Type 6  
(i) Aromatic compounds, % 
v/v. 20 - 30 15 - 30 15 - 20 8 - 15 3 - 8 1 - 3 RS ISO 1271  
ISO 1279  
(ii) Alcohol content, % v/v  60 - 70 70 - 85 80 - 90 80 - 90 80 - 90 60 - 80 Annex A  
(iii) Stability of smell  To pass test Annex B  
(iv) Cloud temperature  To pass test  Annex C  DRS 408: 2019  
3                ©RSB 2019 - All rights reserved  
 (v) pH (neat)  5 - 7 Annex D  
 
6 Packaging and labelling  
6.1 Packaging  
The product shall be packaged in suitable well -sealed containers that shall protect the contents and shall not 
cause any contamination or react with the product.  
6.2 Labelling  
In accordance  to the labelling requirements of  RS EAS 346 , the following information shall be indelibly and 
legibly marked on the container:  
a) Name of the product;  
b) Type of product;  
c) Name and address of the manufacturer;  
d) List of ingredients;  
e) Net content;  
f) Country of origin;  
g) Batch number in code or otherwise;  
h) Precautions and warnings  
i) Storage condition;  
j) Manufacture date and best before date;  
k) List of ingredients  
7 Sampling  
Random samples shall be drawn in accordance with RS 278 for test from the market, factory or anywhere 
else.   
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 Annex  A 
(normative)  
 
Determination of alcohol content  
A.1 Reagents  
A.1.1  Sodium chloride  
A.1.2  Hexane  
A.1.3  Sodium hydroxide, 1N  
A.1.4  Phenolphthalein (solid ) 
A.2 Procedure  
Take 25 mL of the sample, accurately measured at 25 ºC, in a separator. Add 100 mL of water and mix. 
Saturate this mixture with sodium chloride, then add 100 mL of hexane and shake the mixture vigorously for 2 
min to 3 min. allow the mixture to  stand for about 15 min to 20 min. run the lower layer into the distillation 
flask, wash the hexane in the separator by washing vigorously with about 25 mL of sodium chloride solution, 
allow to stand and run the wash liquor into the first saline solution. Make the mixed solution just alkaline with 
sodium hydroxide with solid phenolphthalein as indicator. Add a little pumice powder and 100 mLof water. 
Distil and collect not less than 90 mL of distillate into 100 mL volumetric flask. Adjust the temperature at  25 ºC 
and dilute with water to 100 mL at the same temperature. Determine the specific gravity  at 25 ºC. Find the 
percentage (v/v) of ethyl alcohol corresponding to the specific gravity by reference to the ethyl alcohol tables. 
The figure gives the alcohol  content of the distillate. Multiply by 4 to get the percentage of ethyl alcohol in the 
sample.  DRS 408: 2019  
5                ©RSB 2019 - All rights reserved  
 Annex  B 
(normative)  
 
Determination of stability of smell  
B.1 Procedure  
Put some pieces of bleached gauze of dimensions 5 cm x 10 cm, which have been pre -washed in hot water 
without soap and dried, into a porcelain cup and pour 1.5 mL of perfume into this cup. After the gauze gets 
soaked, take it out with the help of pincers. Without squeezing it, dry it in a premise having temperature 37 ºC 
± 2 ºC, and humidity of 65% ± 5% for 12 h.  
B.2 Results  
The product shall be taken to have passed the test if after the 12 h, the smell of perfume can be clearly picked 
up. 
 
   
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 Annex  C 
(normative)  
 
Determination of cloud temperature  
C.1 Procedure  
Pour 20 mL of perfume into a wide cylinder and close it with a plug. Insert a thermometer having scale up to -
20 ºC. Immerse the thermometer into the liquid in such a manner that its bulb is situated at the same  distance 
from the bottom and walls. Immerse the cylinder containing the liquid into a cooling mixture containing ice and 
salt. After cooling the sample to 5 ºC, take out the cylinder, shake it and scan it in transmitted daylight, or in 
the light of a 40 W  electric lamp.  
C.2 Results  
The product shall be taken to have passed the test if no turbidity appears at a temperature of 5 ºC. The 
perfume should be transparent.  DRS 408: 2019  
7                ©RSB 2019 - All rights reserved  
 Annex  D 
(normative)  
 
Determination of pH  
D.1 Apparatus  
C.1.1  pH meter , equipped with glass electrode  
C.1.2  Beaker , of 100 mL capacity  
D.2 Reagents  
C.2.1  pH 7.0 buffer solution  
C.2.2  pH 4.0 and pH 9.0 buffer solutions  
C.2.3  Deionized water  
D.3 Procedure  
C.3.1  Dip the pH meter into about 50 mL of pH 7.0 buffer solution. Ensure that the reading is 7.0  
C.3.2  Rince the mete r with deionized water, and dip it into about 50 mL of pH 4.0 buffer solution. Ensure 
that the reading is 4.0. Repeat using pH 9.0 buffer solution.  
C.3.3  Determine the pH of the sample solution using the pH meter.   
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 Bibliography  
[1]  
 DRS 408: 2019  
ICS 71.100.70  
 
 
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