Dihydromyrcenol presents as a colourless liquid, characterised by a lavender fragrance reminiscent of lemon. It is typically prepared via two primary methods:
- Chlorination and Hydrolysis: One process involves the chlorination of Dihydromyrcene, followed by hydrolysis in alkaline water.
- Esterification and Saponification: The alternative method entails the esterification of dihydromyrcene using acetic acid or formic acid, subsequently producing dihydromyrcenol through saponification and hydrolysis under alkaline conditions (Germany Patent: 1668280).
Dihydromyrcenol has established itself as a significant flavouring and fragrance ingredient. It is extensively incorporated into daily chemical fragrance formulations, particularly in soap manufacturing, where its content can reach up to 20%.
Soviet spice experts previously conducted research on the flavour quality of mixtures containing Dihydromyrcenol and Myrcenyl Acetate. The study’s findings indicated that Dihydromyrcenol exhibited the optimal flavour quality when Myrcenyl acetate contents exceeded 10%. Currently, Dihydromyrcenol is widely used in daily chemical fragrances, especially for soaps, with concentrations reaching up to 20%.