Natural products have different properties according to their composition and method of manufacture. These different properties make them either more or less appropriate for a given perfumery application. In the two situations given below what would be your recommendations?

If you were producing a fashion fragrance as a $20\%$ alcoholic solution, which natural aroma ingredients would you try to avoid using and why?

If you were producing a perfume for a white cream, which natural aroma ingredients would you try to avoid and why?