It contains methyl chavicol, anethole, anisaldehyde, limonene, pinene and linalool. Other compounds include perillaldehyde, limonene, linalool, beta-caryophyllene, menthol, and alpha-pinene. Citric flavours come from chemicals such as limonene and gamma-terpinene linalool. The most aroma-active compounds are myrcene and linalool. Hop also contains myrcene, humulene, xanthohumol, isoxanthohumol, myrcenol, linalool, tannins, and resin. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. The main compounds of interest in essential oils are thymol, carvacrol, linalool, and "p"-cymene. Chemicals such as linalool and aldehydes contribute to the flavor of beer. Davanone, davan ether, davana furan and linalool are the major constituents of davana oil. It is dominated by linalool, benzoates, salicylates, and nerolidol. Chemically, it is the acetate ester of linalool, and the two often occur in conjunction. Several monoterpenes derivatives have antibacterial activity, such as linalool. Substances in the tree include linalool and rubranine. One common downstream product of linalool is vitamin E. This oil is mainly estragole but also contains substantial amounts of linalool.