A light, oily terpene hydrocarbon with a fresh herbal-balsamic character and a peppery, slightly metallic green edge. Recalls bay leaf and the sappy top of a squeezed citrus peel, drying quickly to a soft resinous note.AI · claude-opus-4-7
Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| Bergamot Oil | — | 1–5% |
| BLACK PEPPER | — | 1–5% |
| FIR NEEDLE | — | 1–5% |
| Grapefruit Oil | — | 1–5% |
| Lemon oil cold pressed | — | 1–5% |
| Lime oil, distilled | — | 1–5% |
| Lime Oil, Expressed | — | 1–5% |
| Mandarin Oil, Expressed | — | 1–5% |
| Nutmeg Oil, Distilled | — | 1–5% |
| Petitgrain mandarin oil terpeneless | — | 1–5% |
| Rose Absolute Centifolia | — | 1–5% |
| Sage Dalmatian oil | — | …–2% |
| CANANGA (YLANG) | — | 0.1–1% |
| Cinnamon Bark Essential Oil | — | 0.1–1% |
| Ginger Oil (Root) | — | 0.1–1% |
| Lavender Oil | — | 0.1–1% |
| Palmarosa Oil | — | 0.1–1% |
| Rosemary Oil Spanish | — | 0.1–1% |
Perfume and Flavor Chemicals, page 985.
Colorless or very pale straw-colored mobile liquid. It may acquire a pale amber color and it may eventually resinify (polymerize) upon exposure to daylight and air.
Insoluble in water, soluble in alcohol, miscible with most perfume oils.
Sweet-balsamic-resinous gum odor of poor tenacity. The odor of the purified Myrcene is refreshing, almost citrusy, but warm-balsamic, and ethereal-sweet.
The taste is sweet-balsamic-herbaceous at concentrations below 10 ppm. Higher concentrations tend to give pungency, bitterness or gassy taste.
This terpene finds use in perfume formulations where its spicy-balsamic and refreshingly light character introduces desirable notes in citrus and spice colognes, or it finds more extensive use in masking odors for industrial purposes, mainly because of its low cost. It is also used as a component of artificial essential oils, and as a fresh note in common household products.
Trace amounts of Myrcene are used in flavor compositions such as root-beer, citrus, coriander, fruit-complexes, etc. The concentration in the finished product will normally be from 0.5 to 5 ppm.
Produced by thermal isomerization of beta-Pinene (pyrolysis).
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