Jasmin Absolute from Châssis

#### Jasmin Absolute from Châssis. See also monograph on **Absolute**** **in Part **One**** **of this work. When the flowers are removed from the "châssis", and the fragrance-saturated fat (= the Pommade) is scraped off, to be extracted with alcohol, there still remains not only a certain amount of fragrant fat on the removed flowers, but some odorous matter is still contained in these flowers themselves. In order to isolate and concentrate this matter, the flowers are extracted with a hydrocarbon solvent, usually petroleum ether. The petroleum ether extract is evaporated (to an intermediate "concrète from châssis"), and the evaporation residue is extracted with alcohol. In turn the alcohol is removed from this extract, and what is left is called **Jasmin Absolute from Châssis**. This is actually a by-product of the enfleurage process, and the annual amount of available châssis-absolute is obviously very small. Furthermore, it is constantly decreasing with the lessening use of the enfleurage method. **Jasmin**** ****Absolute from**** ****Châssis**** **is a viscous, very dark orange or chocolate-brown liquid; it has a peculiar odor, only faintly reminiscent of jasmin absolute from concrète or of the jasmin flower itself. It resembles somewhat the odor of orange flower absolute: warm, sweet, heavy, tenacious, fatty-floral, slightly herbaceous and deep-fruity, but less indolic-sharp than the odor of the jasmin flower itself. In use, it cannot replace the absolute from concrète, but it does find application in floral bases where a non-indolic jasmin effect is called for. Its extremely rich and tenacious body lends a natural quality to perfume compositions where synthetic materials may tend to produce "rough" notes.