Myrcenol is an organic compound, specifically a terpenoid.

It is most notable as one of the fragrant components of lavender oil.

It is formed upon boiling hops (Humulus lupulus).

[1] Myrcenol is obtained synthetically from myrcene via hydroamination of the 1,3-diene followed by hydrolysis and Pd-catalysed removal of the amine.

As a 1,3-diene, myrcenol undergoes Diels–Alder reactions with several dienophiles, such as acrolein, to give cyclohexene derivatives that are also useful fragrances.