Table V Odor Quality and Difference of Jasmine Aroma Extracts Demography n Quality Difference D E F G D E F G Gender Means p Means p Means p Means p Means p Means p Means p Means p Male 52 1.69 0.97 1.94 0.76 2.15 0.71 1.00 0.00 2.08 0.47 1.90 0.63 2.48 0.42 4.38 0.11 Female 61 1.69 1.92 2.11 1.00 2.18 1.97 2.38 4.54 Age (years) 0.56 0.02 0.01 0.00 0.17 0.29 0.29 0.03 20–25 22 1.77 1.77 2.00 1.00 2.18 2.09 2.32 4.59 26–30 23 1.83 1.96 2.13 1.00 1.87 1.91 2.26 4.61 31–35 24 1.63 1.79 1.88 1.00 2.33 2.04 2.67 4.25 36–40 24 1.58 2.04 2.38 1.00 2.00 1.71 2.42 4.58 41–45 20 1.65 2.10 2.30 1.00 2.30 1.95 2.45 4.30 AROMA PROFILES AND PREFERENCES OF JASMINUM SAMBAC L. FLOWERS 491

JOURNAL OF COSMETIC SCIENCE 492 The high preference of Sample F might be due to its high volatiles content, particularly, methyl salicylate (9.46%), indole (2.47%), γ-cadinene (0.56%), ethyl palmitate (1.16%), and ethyl oleate (7.42%), which was found to be higher than those observed in other ex- traits. In addition to the presence of β-phenylethyl acetate, ethyl salicylate, methyl an- thranilate, β-caryophyllene, α-cadinene, nerolidol, ethyl palmitate, palmitic acid, methyl palmitate, Z-linoleic acid methyl ester, methyl oleate, ethyl linoleate, and ethyl stearate were detected only in Sample F. These combinations contributed to its nuance jasmine aroma producing the most prefered odor. CONCLUSION In summary, it can be concluded that spermaceti wax and olive oil gave the best enfl eu- rage base for jasmine aroma extraction. In addition, the aroma profi le of absolute de po- mades, extraits, concrete, and absolute of Thai jasmine could aid in their applicable preparations that meet the consumers’ expectation of jasmine odor. ACKNOWLEDGMENT Mae Fah Luang University was acknowledged for facility support in this study. The au- thors gratefully thank Ms. Sasikhan Toso for her assistance in gas chromatography mass spectrometry analysis. REFERENCES (1) U. Klaschka and M. Kolossa-Gehring, Fragrances in the environment: Pleasant odours for nature? Environ. Sci. Pollut. Res. Int., 14, 44–52 (2007). (2) D.A. Buckley, Fragrance ingredient labelling in products on sale in the U.K. Br. J. Dermatol., 157, 295–300 (2007). (3) A.P.S. Narula, The search for new fragrance ingredients for functional perfumery. Chem. Biodivers., 1, 1992–2000 (2004). (4) P. Kraft, J.A. Bajgrowicz, C. Denis, and G. Fráter, Odds and trends: Recent developments in the chem- istry of odorants. Angew. Chem. Int. Ed. Engl., 39, 2980–3010 (2000). (5) H.M. Hügel, B. Drevermann, A.R. Lingham, and P.J. Marriott, Marine fragrance chemistry. Chem. Biodivers., 5, 1034–1044 (2008). (6) A.K. Singh, “Extraction Technologies for Medicinal and Aromatic Plants,” in Extraction Technologies for Medicinal and Aromatic Plants, S.S. Handa, S.P.S. Khanuja, G. Longo, and D.D. Rakesh. Eds. (Interna- tional Centre for Science and High Technology, Trieste, 2008), pp. 88–91. (7) M. Lis-Balchin, “Aromatherapy with Essential Oil,” in Handbook of Essential oils: Science, Technology, and Applications, K.H.C. Bașer and G. Buchbauer. Eds. (CRC Press, New York, 2010), pp. 555. (8) D. Pybus, and C. Sell, The Chemistry of Fragrances. (Royal Society of Chemistry. Wiltshire, 1999), pp. 36. (9) R. Patin, M. Kanlayavattanakul, and N. Lourith, Aromatherapy and essential oils in Thai spa business. IJPS, 5, 161–166 (2009). (10) B.D. Mookherjee, R.W. Trenkle, and R.A. Wilson, The chemistry of fl owers, fruits and spices: live vs. dead—a new dimension in fragrance research. Pure Appl. Chem., 62, 1357–1364 (1990). (11) N. Voraphongsathorn, M. Kanlayavattanakul, and S. Nathakankitkul, Attitude and behavior of con- sumers on sunscreen cosmetics. IJPS, 4, 73–80 (2008). (12) S.H. Ahmad, A.A. Malek, H.C. Gan, T.L. Abdullah, and A.A. Rahman, The effect of harvest time on the quantity and chemical composition of jasmine (Jasminum multifl orum L.) essential oil. Acta Hort., 454, 355–364 (1998).