I am down a rabbit hole today. My first real day off this year and actually relaxing. Anyway, I'm curious about any info on what makes creamy sandalwood...creamy. In researching, I understand that alpha-santalol imparts one constituent and beta-santalol another. But even within this those classifications, there are subs. e.g. paniculatum has almost as high marks in alpha and beta as album, but they seem to be in "epi alpha" vs "cis. Likewise in beta composition, paniculatum includes high "trans beta" vs album's "cis beta". All that and I don't even know if santalol is what makes it creamy.