Myrcenol Explained

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).^[1]

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.^[2]

Notes and References

1. 10.1016/j.jep.2008.01.011 . Pharmacognostic and pharmacological profile of Humulus lupulus L . 2008 . Zanoli . Paola . Zavatti . Manuela . Journal of Ethnopharmacology . 116 . 3 . 383–396 . 18308492 .
2. 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.