I haven't read the paper (its on the to-do list), so I can't count on his methods.
However, at the beer tasting 101 class I took this past weekend, We got to try a light lager (Longboard) that was dosed with pure myrcene. I am not sure I would enjoy a beer at its peach myrcene content. Myrcene is known to be a large percentage of the oils in a hop, and I think it works better as a background aroma. I find it to be somewhat green, and I couldn't quite put my finger on it.