As 1, 3-dienes, both myrcene and mycenol undergo Diels-Alder reactions with several dienophiles such as acrolein to give cyclohexene derivatives that are also useful fragrances.
12.
The major compounds found in the essential oil from the seeds are " ? "-phellandrene, " ? "-pinene, myrcene, limonene and pinene.
13.
The process begins by forming an allylic amine from myrcene, which undergoes asymmetric isomerisation in the presence of a BINAP rhodium complex to give ( after hydrolysis ) enantiomerically pure " R "-citronellal.
14.
The fragrant flower cones, known as hops, impart bitterness and flavor, and also have preservative qualities . " H . lupulus " contains myrcene, humulene, xanthohumol, myrcenol, linalool, tannins, and resin.
15.
The rind's cold-pressed oil has been studied for fragrance factors, and was found to contain limonene ( roughly 80 % ), followed by the monoterpene Gamma-terpinene ( 10 % ), trans beta-farnesene, and myrcene,
16.
However, a recent and more extensive study showed that mastic gum reduced " H . pylori " populations after an insoluble and sticky polymer ( poly-?-myrcene ) constituent of mastic gum was removed and taken for a longer period of time.
17.
Other studies have indicated that mastic has only a modest ability to eliminate " H . pylori " but have also suggested that refining mastic by removing the polymer poly-?-myrcene may make the active components, particularly isomasticadienolic acid, more available and effective.
18.
The leaf volatiles from which the name " camphorweed " is derived include camphor, but as a minor constituent ( less than 2 % ); of 41 documented volatiles, for example, caryophyllene, pinene, borneol, myrcene, and limonene each comprised over 5 % of the total.
19.
The leaf volatiles from which the name " camphorweed " is derived include camphor, but as a minor constituent ( less than 2 % ); of the 41 documented volatiles in a study of " Heterotheca subaxillaris ", for example, caryophyllene, pinene, borneol, myrcene, and limonene each comprised over 5 % of the total.
20.
They are characterized through analysis as having an alpha : beta ratio of 1 : 1, low alpha-acid levels ( 2 5 % ) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene : caryophyllene above three, and poor storability resulting in them being more prone to oxidation.
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