123-35-3

A yellow oily liquid with a pleasant odor. Flash point below 200°F. Insoluble in water and less dense than water.

The unsaturated aliphatic hydrocarbons, such as MYRCENE, are generally much more reactive than the alkanes. Strong oxidizers may react vigorously with them. Reducing agents can react exothermically to release gaseous hydrogen. In the presence of various catalysts (such as acids) or initiators, compounds in this class can undergo very exothermic addition polymerization reactions. Many of these compounds undergo autoxidation upon exposure to the air to form explosive peroxides. Violent explosions have occurred at low temperatures in ammonia synthesis gas units. These explosions have been traced to the addition products of dienes and oxides of nitrogen, produced from the interaction of nitrogen oxide and oxygen [Bretherick, 1995].

Insoluble in water.

May be harmful by inhalation, ingestion or skin absorption.

Special Hazards of Combustion Products: Vapor may travel considerable distance to a source of ignition and flashback.

Myrcene has a pleasant odor. Prepared from linalool.

colourless viscous liquid

Myrcene has a pleasant, sweet, balsamic, plastic odor.

Reported found in Mircia acris D.C.; in the distillates from leaves of Rhus cotinus and Barosma venustum (52 and 43%, respectively); in lemongrass, cypress, artemisia; in the fruits of Phellodendron amurense (92%) and Phellodendron japonicum; in the oils of Picea balsamea, Tsuga canadenis, Abies balsamea, clary sage and others. Also reported in over 200 foods and beverages including citrus peel oils and juices, apricot, sweet and sour cherry, berries, guava, pineapple, carrot, celery, potato, bell pepper, black currants, anise, anise seed, cardamom, cinnamon, cassia, clove, capsicum varities, ginger, mentha oils, mace, parsley, thyme, cheeses, cream, pork, hop oil, beer, white wine, rum, cocoa, coffee, tea, mango, tamarind, coriander, gin, sweet bay, prickly pear, calamus, dill, lovage, caraway, buckwheat, corn, basil, fennel, kiwifruit, rosemary, myrtle berry, turmeric, lemon balm, sage, pimento, angelica oil, Roman and German chamomile oil, eucalyptus and mastic gum oil

Found in oil of bay, verbena, hop, etc. Used as an intermediate in the manufacturing of perfume chemicals.

ChEBI: A monoterpene that is octa-1,6-diene bearing methylene and methyl substituents at positions 3 and 7 respectively.

From linalool

Aroma characteristics at 10%: terpy, herbaceous, woody with a rosy celery and carrot nuance

Taste characteristics at 5 to 100 ppm: woody, vegetative, citrus fruity with a tropical mango and slight, leafy, minty nuance

Journal of the American Chemical Society, 97, p. 3252, 1975 DOI: 10.1021/ja00844a073
The Journal of Organic Chemistry, 47, p. 4161, 1982 DOI: 10.1021/jo00142a031
Tetrahedron Letters, 25, p. 5193, 1984 DOI: 10.1016/S0040-4039(01)81561-6

Odor at 1%

Myrcene occurs naturally in many organisms, but its extraction is uneconomic; it is produced industrially by pyrolysis of b-pinene. The fragmentation of linalool and linalyl acetate and the catalytic dimerization of isoprene have been described as laboratory synthesis methods of myrcene.

Store at 4°C

[1] MARK A LEWIS  Kevin M S  Ethan B Russo. Pharmacological Foundations of Cannabis Chemovars.[J]. Planta medica, 2018, 84 4: 225-233. DOI: 10.1055/s-0043-122240
[2] OSMAN CIFTCI. Antioxidative effects of curcumin, β-myrcene and 1,8-cineole against 2,3,7,8-tetrachlorodibenzo-p-dioxin-induced oxidative stress in rats liver.[J]. Toxicology and Industrial Health, 2011, 27 5: 447-453. DOI: 10.1177/0748233710388452