Jasminum officinale from Purbalingga (Central Java) was harvested at three stages of maturity: M-1, M-2, and full bloming. Physical and chemical characteristics were determined by weight of flower, size of flower, aroma, and chemical content. Flowers harvested at stage maturity of M-2: colour of cepal was dark violet, there was no aroma, and flowers did not open. At maturity stage of M-1: optimal flower in size, colour of sepal was soft violet, flowers were fully opened, and had aromatic flavor. The maturity stage of M-1 is very useful in selecting flowers for tea industry or essential oil industry. The opened flowers was useful only for spread flower. Dominant component of aromatic flavors was benzil acetat (46.8%) and followed by methyl salisilat (24.4%), Z. jasmone (20.2%), lynalol (2.9%), neurol idol (2.7%), dan indole (1.7%).