This aromatic compound developed in the 1960s has become one of the most frequently used. When isolated, it evokes the floral and very fresh delicacy of Grandiflorum jasmine, with a slight lemony facet, like a slice of lemon dipped in a glass. In its natural state, it comes into the composition of the scent of tea and jasmine, even if it is quite different, more airy, more luminous. In addition to this transparency and lightness, it binds other ingredients and adds freshness, volume and diffusion to a creation. Francis Kurkdjian refers to it as a breeze of petals.