Rose Oil Addition

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Has anyone heard of adding rose oil to beer to speed up fermentation? I heard from another homebrewer that he adds it and it gives him faster fermentation and higher attenuation but I cannot find anything on the internet about how. All I have found so far is that rose oil is mostly phenylethyl alcohol which is actually a rose-like ester that is produced by yeast. I just don't see how adding an ester would get you higher attenuation and faster fermentation. Any ideas?

[Quin]

It's probably similar to adding olive oil. Wikipedia lists the common ingredients as

The most common chemical compounds present in rose oil are:
citronellol, geraniol, nerol, linalool, phenyl ethyl alcohol, farnesol, stearoptene, α-pinene, β-pinene, α-terpinene, limonene, p-cymene, camphene, β-caryophyllene, neral, citronellyl acetate, geranyl acetate, neryl acetate, eugenol, methyl eugenol, rose oxide, α-damascenone, β-damascenone, benzaldehyde, benzyl alcohol, rhodinyl acetate and phenyl ethyl formate.[2]

The first couple are lipids which may be the same pathway yeast use olive oil in their cell walls.

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I followed up with the guy and it turns out he is using pure phenyl ethyl alcohol, which composes about 60% of rose oil. How would adding a fusel alcohol that is sometimes a byproduct of fermentation enhance fermentation?