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Key Documents

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W306509

Sigma-Aldrich

Thyme oil

white, FG

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About This Item

Número de CAS:
8007-46-3
FEMA Number:
3065
MDL number:
MFCD00148640
UNSPSC Code:
12164502
NACRES:
NA.21

biological source

Thymus vulgaris and/or Thymus zygis oil

Quality Level

300

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 182.2

optical activity

[α]20/D −1°, neat

origin

France origin

refractive index

n20/D 1.502

bp

195 °C

density

0.917 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

linalool, citral (neral+geranial), limonene (sum of D, L and DL), geraniol, α-pinene and β-pinene

organoleptic

herbaceous; camphoraceous

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Categorías relacionadas

General description

Natural occurrence: Thyme.

Application


  • Obliteration of H. pylori infection through the development of a novel thyme oil laden nanoporous gastric floating microsponge.: This study presents an innovative application of thyme oil encapsulated within nanoporous microsponges designed to target and eradicate Helicobacter pylori in the stomach, demonstrating the potential of natural compounds in medical applications (Jafar et al., 2024).

  • Experimental trials to assess the immune modulatory influence of thyme and ginseng oil on NDV-vaccinated broiler chickens.: This research evaluates the immunomodulatory effects of thyme oil on vaccinated poultry, suggesting its utility in enhancing immune responses in agricultural practices (Hassanin et al., 2024).

  • Antimicrobial polysaccharide hydrogels embedded with methyl-β-cyclodextrin/thyme oil inclusion complexes for exceptional mechanical performance and chilled chicken breast preservation.: Highlights the development of polysaccharide-based hydrogels incorporating thyme oil for food preservation, showcasing its antibacterial properties and potential for extending the shelf life of perishable goods (Chen et al., 2024).

  • Corn cob nanocellulose packaging for increasing the shelf life of food products.: Investigates the role of thyme oil in biodegradable packaging solutions, enhancing the antimicrobial properties of corn cob nanocellulose composites, which could revolutionize sustainable packaging technologies (Cheran et al., 2024).

  • Evaluation of the effectiveness of natural extract as a substituent for synthetic preservatives and antioxidants in pharmaceutical preparations.: Examines thyme oil′s efficacy as a natural preservative in pharmaceutical products, promoting its application as a safer alternative to synthetic additives (Al-Rimawi et al., 2024).

Biochem/physiol Actions

Taste at 50 ppm

pictograms

FlameCorrosion
GHS02,GHS05

signalword

Danger

hcodes

H226,H314

Hazard Classifications

Flam. Liq. 3 - Skin Corr. 1B

Storage Class

3 - Flammable liquids

wgk_germany

WGK 2

flash_point_f

140.0 °F - closed cup

flash_point_c

60 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificados de análisis (COA)

Lot/Batch Number
SHBQ7808
SHBN2820
SHBN1122
SHBM2729
SHBL2558

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Jia Xue et al.
International journal of food microbiology, 210, 1-8 (2015-06-18)
Emulsions of essential oils are investigated as potential intervention strategies to improve food safety and are preferably prepared from generally-recognized-as-safe emulsifiers. Stable thyme oil nanoemulsions can be prepared using combinations of sodium caseinate (NaCas) and soy lecithin. The objective of
Jelica Lazarević et al.
Insects, 11(9) (2020-08-28)
The bean weevil Acanthoscelides obtectus Say (Coleoptera: Chrysomelidae: Bruchinae) can cause significant losses in production of its primary host common bean Phaseolus vulgaris L. To avoid bean protection with environmentally risky chemical insecticides and provide sustainable and safe production of
Victor Ryu et al.
Food chemistry, 245, 104-111 (2017-12-31)
The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a
Siqi Li et al.
Food chemistry, 339, 128016-128016 (2020-11-07)
The aim of this study was to develop a thyme oil emulsion with good physicochemical properties and antibacterial activity. Initially, oil-in-water emulsions containing whey protein-coated essential oil droplets were prepared by high-pressure homogenization. The double-layer emulsions were formed around the
L L Dunn et al.
Journal of food protection, 82(1), 159-163 (2019-02-01)
Alternative postharvest sanitizers to chlorine are of increasing interest for many organic growers and consumers. An emulsion of clove bud oil (CBO; 0.2 and 0.5%) or thyme oil (0.2 and 0.5%) was evaluated as a sanitizer for produce washing against
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