Re: Jasmine sambacs

[Guest guest]

>

> Yet another newbie question from me.

>

> I've seen and smelt two different jasmine sambacs - and it's hard to

> believe they are the same thing. Is this normal for two absolutes from

> the same species to be so different?

>

> One is solid at room temperature and a very pale, orangey pinky

> colour. It's sweet, fresh, a bit powdery, a bit fruity, and highly

> indolic. (I love that word now that I've learnt it!)

>

> The other is a darker, rich orangey red and beautifully pourable at

> room temperature. It's not nearly so obviously indolic. It holds a lot

> of a note that I have in the past associated strongly with jasmine,

> but have no idea how to describe. In my mind it is a throaty, raspy

> sort of note. I almost hear it. No idea if that will make any sense to

> anyone else.

>

> Just amazed that these are both jasmine sambac! Any comments welcome!!!!

>

> Best wishes

> Johanna

>

=====================================================================

Hi Johanna,

I know this is an old post but I was just doing a search for Jasmine Sambac and

saw this.

I too have tried a few Jasmine Sambac's now and have found similar. Most I have

tried have been quite fruity and bright, but the latest one seemed much more

similar to Grandiflorum, so much so that I asked them to send their Grandiflorum

so I could compare, but they are definitely different side by side.

I'm thinking it must just be discrepancies between countries of origin,

particular harvests, age of the product etc, and quality of production. When you

find one you love, stick with it!

It can certainly be very confusing.

Hope you are well,

[Guest guest]

> I'm thinking it must just be discrepancies between countries of origin,

particular harvests, age of the product etc, and quality of production....

Maybe a different method of extraction?? Hexane? Pentane? Freon? blends thereof.

Gasoline!!! Adjuvants? Keys? <g>

-= =-