myrcene

The aroma of ordinary hops is characterized by the terpene myrcene, which is also found in bay leaf and verbena, and is woody and resinous.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The aroma of ordinary hops is characterized by the terpene myrcene, which is also found in bay leaf and verbena, and is woody and resinous.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Limonene and menthol are distinctive, while myrcene provides a background note in a number of spices and herbs.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Limonene and menthol are distinctive, while myrcene provides a background note in a number of spices and herbs.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The primary aromas in gin come from the terpene aromatics (p. 390) in the spices and herbs, especially notes of pine, citrus, flowers, and wood (pinene, limonene, linalool, myrcene).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The main aromatic components of the gum are two terpenes, pine-like pinene and woody myrcene.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The main aromatic components of the gum are two terpenes, pine-like pinene and woody myrcene.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The primary aromas in gin come from the terpene aromatics (p. 390) in the spices and herbs, especially notes of pine, citrus, flowers, and wood (pinene, limonene, linalool, myrcene).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Its fruits have a more resinous aroma thanks to myrcene, with less irritant cardanol.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Its fruits have a more resinous aroma thanks to myrcene, with less irritant cardanol.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004