I’m curious about this. I suppose it depends on what your goals are when distilling. You have to know which aromatic compounds you are looking for… if you’re looking for agaruspirol, for instance, then you can probably find a way to increase the amount. But if you are trying to do something more broad like “capture the scent of these oud chips if they were being heated on a burner” or “capture the scent of the wood at room temp.” Then I suspect that it is still too complex to understand what causes something to smell that way through testing alone. But I’d be curious to hear
@RisingPhoenix or any of the ouddict vendor’s take on if they think it would be helpful to do this testing for the aforementioned reason.
My approach is very different …
My entire journey into medicine and perfumery started in the kitchen. I love to cook. Started my own catering company (a serendipitous accident - story for another time) when I was in college, catering for events up to 500 people. I was a featured Williams Sonoma chef at one point. I even filmed a pilot series for The Food Network with one of Martha Stewart’s producers not too long after college. We were about 10 years ahead of the food show curve, unfortunately. Seems like another life, sometimes …
I lived in southern France, in Avignon - as well as Paris, and Prague for a bit.
When I lived in Avignon - the capital of the Côtes du Rhône region - I studied wine making. It was incredible how they could taste a grape and know how good the harvest would be. They’d taste a newly vinted wine and know exactly which years would be best to Age and then drink it, depending on what flavors they wanted from it.
I mention this because I think in terms of cooking. Chefs don’t send off ingredients to test for active ingredients. They taste it. They smell it. They don’t need tests to know exceptional quality. They learn techniques and qualities that bring out flavor.
Testing helps with checking for adulterants, sure. But they aren’t fool proof. Nor are they necessarily necessary unless for a questionable batch of something.
Yes - some people think in terms of chemical constituents. I work in Chinese Medicine. I don’t think in reductionistic molecular terms. I think in functional terms. A finger is nothing without an arm, a shoulder, etc.
When I cook food - I taste it. I don’t send it off to a lab to tell me if it’s good.