THYME ethers

Terpenes and Camphor.—The importance of these two phenols is in their natural occurrence as ethers in ethereal oils of many plants, e.g., oil of thyme and oil of caraway, and especially in their relationship to the terpenes and camphor, as will be shown later (p. 826, 834). 

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. 

Thyme Oil Aqua Regia Carbolineum Almond Oil Anise Oil Aniseed Oil Cassia Oil Cinnamon Oil Nutmeg Oil Sesame Oil Petrolatum Pine Tar Nujol Cherry Juice Ethereal Oil... 

The odor is aromatic-herbaceous, ethereal, comparatively diffusive, reminiscent of thyme, overall pleasant, not as gassy as cymene (Arctander, 1967). It is also described as naphthalenic with a weak, gassy, naphthalenic flavor (Chemisis, 1962). 

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. 

C30H48O3, Mr 456.71, mp. 291 °C, [a]n +66° (C2H5OH), somewhat soluble in methanol and ether. U. is a triterpene carboxylic acid with the ursane skeleton (see triterpenes) isolated for the first time in 1854 by Trommsdorf from the leaves of the bearberry (Arcto-staphylos uva-ursi). U. occurs in many plants such as, e.g., in leaves and berries of Vaccinium, Arbutus, Erica, and Rhododendron species, in wax coatings of apples and pears, in the fruit skins of cranberries and bilberries, in thyme, marjoram, rosemary, sage. U. exhibits cytotoxic and antileukemic activities. 

Conifer wood, balm trees, citrus fruits, coriander, eucalyptus, lavender, lemon grass, lilies, carnation, caraway, peppermint species, roses, rosemary, sage, thyme, violet and many other plants or parts of those (roots, rhizomes, stems, leaves, blossoms, fruits, seed) are well known to smell pleasantly, to taste spicy, or to exhibit specific pharmacological activities. Terpenes predominantly shape these properties. In order to enrich terpenes, the plants are carved, e.g. for the production of incense or myrrh from balm trees usually, however, terpenes are extracted or steam distilled, e.g. for the recovery of the precious oil of the blossoms of specific fragrant roses. These extracts and steam distillates, known as ethereal or essential oils ("essence absolue") are used to create fine perfumes, to refine the flavor and the aroma of food and drinks and to produce medicines of plant origin (phytopharmaca). 

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