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Myrcenol

Myrcenol is an organic compound, specifically a terpenoid. It is most notable as one of the fragrant components of lavender oil.

It is formed upon boiling hops (Humulus lupulus).

Role in fragrance industry

Myrcenol is obtained synthetically from myrcene via hydroamination of the 1,3-diene followed by hydrolysis and Pd-catalysed removal of the amine. As a 1,3-diene, myrcenol undergoes Diels–Alder reactions with several dienophiles, such as acrolein, to give cyclohexene derivatives that are also useful fragrances.

References

(2008). "Pharmacognostic and pharmacological profile of Humulus lupulus L". Journal of Ethnopharmacology.
Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, Kurt Bauer, Dorothea Garbe, Horst Surburg "Flavors and Fragrances" in Ullmann's Encyclopedia of Industrial Chemistry 2002, Wiley-VCH, Weinheim. {{doi. 10.1002/14356007.a11_141

Info: Wikipedia Source

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flavors pheromones tertiary-alcohols monoterpenes conjugated-dienes

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