Chemical Properties
Myrtenol has a camphoraceous, minty, medicinal, woody odor
Occurrence
Reported found in cranberry, bilberry, blackberry, raspberry, strawberry, Virginia tobacco, mandarin and lime
peel oil, melon, ginger, peppermint and Scotch spearmint oil, pepper, parsley, Gruyere cheese, hop oil, Bourbon vanilla, cognac, tea,
laurel, myrtle leaf, myrtle oil, buchu oil, lemon balm, lamb’s lettuce, Roman chamomile oil, eucalyptus oil and mastic gum and leaf oil.
Uses
Myrtenol (cas# 515-00-4) is used in mosquito attractant compositions.
Preparation
Can be obtained in d,l-form from α-pinene with SeO2 in ethanol.
Application
Myrtenol is an excellent blender-modifier for Lavender, Citrus and Bay type fragrances, for Men’s Colognes, etc. and it gives attractive notes to Chypre or Oriental perfumes. The acetate, which represents the sweetness of the Myrtle oil, is also commercially available and is produced synthetically.
Production Methods
Myrtenol is produced from alpha- or beta-Pinene 1) by oxidation with Selenium oxide. 2) by chlorination via the acetate to the alcohol. Myrtenal is a by-product in this process.
Aroma threshold values
Detection: 7 ppb
Taste threshold values
Taste characteristics at 50 ppm: cooling, minty, camphoraceous, green mentholic spice with a medicinal nuance.
