Alcohols thyme

Aromatic monoterpenes which contain a benzene ring like p-cymene 9, car-vacrol 12, thymol 13 and phenylethyl alcohol 14 (Structure 4.4) are common constituents of many essential oils, e.g. oregano (Origanum sp.), thyme (Thymus sp.), savory (Satureja sp.) and rose (Rosa sp.) oils. Another important constituent class of essential oils is phenypropanoids [36]. They are not considered as terpenoids owing to their different biogenetic origins, which will be mentioned later. 

Eau de Cologne—Double.—Inodorous alcohol, three gallons attar of bergamot, twelve ounces attars of cedriint, lemon, end portugal, each two ounces attar of lavender, one ounce attars of neroli and rosemary, each two and a half ounces attar of thyme, one drachm. Mix, and after a week s repose, distil, and then dilute with orange-flower water until the liquor marks. 

Alteration of essential-oil components during distillation can be recognized by comparing the oils obtained by steam distillation and by SFE. The hydrolysis of esters (like linalyl acetate) to the corresponding alcohols was observed in clary sage oils. The hydrolysis of thymol bound in glycosides resulted in different thymol concentrations in distilled thyme oils, which was proved by appropriate treatments (acidic and enzymatic) of the previously CO2-extracted plant material. 

The type of chemical constituent is quoted when explaining the influence of chemotype. This occurs when plants have the same botanical species and name but have significantly different chemical constituents in their oils, which then exhibit different therapeutic properties. Different types of alcohols are found in essential oils of thyme grown in different situations. For Thymus vulgaris the position, altitude and other environmental factors cause the formation of essential oils with differing types of alcohols. 

Thyme oil contains thymol and carvacrol (phenols p. 59), which are also dermal irritants, but with linalool and other noncyclic alcohols the risks are significantly reduced. 

The GC analysis (Fig. 7.7) shows a commercial white thyme with a high percentage of the phenols thymol (55.8%) and carvacrol (2.07%). This contrasts with that of sweet thyme (Fig. 7.8) with no phenolic compounds present and alcohols terpineol-4 (13%), a-terpineol (12.37%) and bomeol (5.95%) making up a total of 31.34% for this particular sample. 

Thyme Oil occurs as a colorless, yellow, or red liquid with a characteristic, pleasant odor and a pungent, persistent taste. It is the volatile oil obtained by distillation from the flowering plant Thymus vulgaris L., or Thymus zygis L., and its var. gracilis Boissier (Fam. Labiatae). It is soluble in alcohol, in propylene glycol, and in most vegetable oils. 

Table VIII shows the dramatic differences between fresh and dried leaves. In this case, as oj sed to peppermint, rosemary and thyme, trans-2-hexenal is more in the fresh than in the dried and aged. The same is true for phenyl ethyl alcohol. Interestingly, trans-cinnamic aldehyde constitutes 50% of the total living headspace volatiles, but it is still less than in the aged leaf and commercial oil. However, cinnaniyl alcohol represents 20% of the fresh volatiles but is only a trace conpcanent of the aged leaf and oil. 4-Methoxy cinnamic aldehyde, identified as a cassia constituent for the first time, also increases 3-fold on drying but has disappeared completely in the comtnercial oil. 2-Methoxy cinnamic aldehyde, sometimes called the character impact component of cassia oil, is present in the headspace of the leaves to only a minor extent but it is the second most abundant component of the oil.

Composed of complex organic compounds (phenols, acids, alcohols, ethers, ketones, and aldehydes), volatile oils evaporate when exposed to air. Volatile oils are found in many plants and may produce the aroma of the plant. Volatile oils exhibit various properties but some common oils are antiseptic or local irritants, or sedative. Oils of peppermint, clove, cinnamon, garlic, and thyme are volatile oils. 

Protection Offered Thfe essential oils of sage and thyme and the alcohol extracts of such herbs as hyssop, rosemary, sage, thyme, and white clover can be used to reduce the number of pest eggs laid and the amount of feeding damage caused by a broad range of pests. Sprays made from tansy repel imported cab-... 

Almost colorless or brownish liquid thyme odor sharp burning taste, d 0.910-0.930. Rotation 0 to +5. n f 1.498-1.504. Sol in 1-2-5 vol and more of 80% alcohol- The oil is toxic to earthworms, while alcoholic extracts are toxic to siaphylococcj and Escherichia coli. Di] extracts are useful as expectorants Umanskii, Krutik, Furmatsiya 8, no. 6, 19 (1945), C.A. 41, 2209 (1947). 

Colorless liquid thyme-like odor, bp 160-172°. Resinifies on exposure to air and light, djf 0.860 0.865. Practically optically inactive. Almost insol in water. Miscible with chloroform, ether, abs alcohol I ml dissolves in 3 ml 95% alcohol. Keep well closed and protected front tight. 

IR-l-0cten-3-ol (Matsutake alcohol). CgH, 0, Mr 128.21, bp. 175 °C, [alg -20.2° LDjo (rat p.o.) 340 mg/kg. A typical mushrooms aroma constituent (olfactory threshold 1 ppb ) with an earthy-fungal odor impact compound in mushroom and Camem-bert flavor (see cheese flavor), but also occurring in many essential oils and flavors, e.g., in lavender, peppermint, rosemary, and thyme oil, as well as seafood flavors. Only the (/ )-enantiomer occurring in 90-97% enantiomeric excess possesses the pure fungus odor, the (S)-compound has a more vegetable-like odor. 

Definition Oil from steam distillation of the herb Thymus capitatus] main constituent in carvacrol Properties Yel. to dk. red-brn. liq. pungent spicy odor of thyme oil warm burning flavor sol. in alcohol, fixed oils, propylene glycol, min. oil insol. in glycerin dens. 0.935-0.960 ref. index 1.502 (20 C)... 

Thyme oil consists entirely of terpenes, the most dominant being a mixture of the phenols thymol and carvacrol. Other compounds present are the alcohols linalool, geraniol and a-terpineol (Stahl-Biskup 1991). Thymol is an expectorant, antimicrobial, anthelminthic and antispasmodic. It is a dermal and mucous membrane irritant and caution is required in its use. The tincture is a safer means of administration than the oil itself. 

Cis- and trans-sabinene hydrate, formerly called thujanol, are the two main tertiary alcohols. They are t5rpical compounds in the marjoram oil Origanum majorana) and a specific chemot5tpe of thyme oils Thymus vulgaris). Sabinol is found in the oil of Juniperus sabina and other Juniperus species. These alcohols occur as free compounds or as acetates. 

Other common components of essential oils are the monoterpenic monocycHc alcohols a-terpineol (found in hlac, marjoram, cardamom, star anise oil and other oils), terpinen-4-ol (4-terpineol), also known as 4-carvomenthenol, is a component of the essential oils of pine (Pinus spp., Pinaceae), eucalyptus Eucalyptus spp. Myrtaceae), marjoram and thyme (see Table 8.32, later). It is also the main component of the antiseptic essential oil of the Australian tree Melaleuca alternifolia (Myrtaceae), known as tea tree oil. It often occurs as a racemate. (- -)-Terpinen-4-ol occurs at about... 

Mint plants (Lamiaceae), for example in common thyme (ThymtAS vulgaris), contain substituted biphenyls derived from monoter-penic alcohol thymol, their o-quinones (10-178) or p-quinones (10-179), which exhibit marked antioxidant activities. Among the most active natural antioxidants with anti-inflammatory effects is carnosic acid, also known as rosmaricine (10-180), which is accompanied by carnosol (picrosalvin, 10-181). These two antioxidants represent about 15% by weight of commercial extracts of rosemary... 

It is soluble in 3 volumes of 70 per cent, alcohol. The phenols of Spanish thyme oil consist principally of carvacrol, but sometimes a. fairly large proportion of tnymol is present. 

Thyme oil, white thyme oil, tincture, and fluid extract are used as flavor components in most major food products, including alcoholic (e.g., liqueurs) and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins and puddings, meat and meat products, and condiments and relishes. Average maximum use levels are usually below 0.003%. 

Creeping thyme is used for similar purposes as common thyme. Its infusion is also reputed to be useful in the treatment of alcoholism (lust). 

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