on the hunt to find out which molecule(s) makes marjoram so watery

my sample of marjoram from Eden Botanicals smells more watery and juicy than any other perfume material I’ve experienced. Aldehydes I got like calone or floralozone give more of an airiness, but this marjoram, to me, is like getting splashed in the face with water or biting into watermelon or a juicy mango or orange, except minus the sweetness

problem is, there’s still some herbal savory cooking spice in there, which honestly could maybe add some nice nuance to go along with the watery effect, but I’d love to have JUST that juicy texture to add to, say, a bergamot opening of a fresh summer aquatic

Does anyone know the molecule responsible for this or potentially synthetics that give this same effect but last longer?