FYI Ambergris was not used in perfumes because of its smell, but rather because of its chemical properties. Perfume needs to release molecules into the air from the skin at a rate that is not to slow and not to fast. To fast and the scent would not last. To slow and you would never smell it.
Ambergris has the right properties to make this work...
It is kind of like butter and other oils in cooking which help carry the flavors in a dish to the taste buds. Ambergris helped carry the scents from a dish to the nose
[This message has been edited by ChrisW (edited 04-09-2002).]