Following our analyses, we can observe that we regularly obtain the same compounds such as geraniol, citronellol, limonene, phenyl ethyl acetate and diphenyl ether, in different proportions.
However, the product we systematically obtain is phenyl ethyl alcohol. This is always the majority compound, and we can conclude that it is this molecule that is largely responsible for the characteristic scent of roses.
The many compounds added to obtain the desired fragrance, but which also provide certain properties, are mainly of natural origin.