Similar results were found for hop cultivars Saaz and Premiant when the content of myrcene was increased by 29% together with monoterpene pinene isomers (about a 40% increase) for infected plants. On the contrary, all sesquiterpenes were reduced by 4.4% to 29% in cones of infected plants. From other compounds, terpene alcohols (linalool, geraniol, and methylgeranate) and epoxides were increased and ketones were decreased for infected plants [9].
So the problem with everything tasting like pinesol these days might not be CRC after all?
I can see Verity the vigilante virologist having a field day with that one…