Comparison of volatile constituents and odor preference of Jasminum sambac cultivated in Thailand was performed by enfleurage and solvent extractions. Enfleurage bases consisting of spermaceti wax, olive, sunflower, and rice bran oils were prepared. The defleurage flower was daily replaced with fresh jasmine for a period of 12 days. The absolute de pomades and extraits of each base were subjected to gas chromatography mass spectrometry (GC/MS) analysis, comparing with the concrete and absolute values obtained from maceration of jasmine in n-hexane for 24 h. Linalool, benzyl acetate, and α-farnesene were found as the main volatile compounds in the jasmine extracts. Spermaceti wax and olive oil gave the best quality base, exhibiting the most preferred resemblance of jasmine odor with the least difference from fresh jasmine, as evaluated by 103 Thai volunteers.