The fragrance of jasmine is composed of several volatile organic compounds (VOCs) that are responsible for its characteristic aroma. Some of the key chemical components of jasmine fragrance include:

Jasminum Grandiflorum Aldehyde (JGA): A fragrant aldehyde that is responsible for the floral, sweet scent of jasmine.
Indole: A fragrant organic compound that contributes to the heady, floral aroma of jasmine.
Benzyl acetate: A fragrant ester that is found in jasmine oil and contributes to its sweet, floral aroma.
Benzyl Alcohol: A fragrant alcohol that contributes to the fresh, floral aroma of jasmine.
Linalool: A fragrant alcohol that is found in many essential oils, including jasmine, and contributes to its floral, slightly spicy scent.
In addition to these primary components, jasmine fragrance also contains small amounts of other volatile organic compounds, including nerolidol, methyl jasmonate, and eucalyptol, which contribute to its complex aroma.

Like with rose fragrance, the chemical composition of jasmine fragrance can vary depending on several factors, including the species of jasmine plant, growing conditions, and the time of day that the flower is harvested.