Name | Thyme Oil |
Synonyms | Thyme Oil ThyMe Oil, FCC THYMUS VULGARIS (THYME) OIL ThyMus Vulgaris Oil (tjek allergener - Linalool, LiMonen, Benzyl Benzoate, Geraniol) |
CAS | 8007-46-3 |
Density | 0.917 g/mL at 25 °C |
Boling Point | 195 °C |
Flash Point | 145 °F |
Appearance | Liquid |
Storage Condition | Room Temprature |
Refractive Index | 0 |
Physical and Chemical Properties | There is a special strong aroma, slightly bitter, slightly irritating taste. Both anti-oxygen, anti-corrosion capacity. |
Use | Use spices. Directly used in aquatic products, meat, soup, beverage, cheese, sauce, fried potato chips and seasoning powder, also for the extraction of essential oils. |
Hazard Symbols | C - Corrosive |
Risk Codes | 34 - Causes burns |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) |
UN IDs | UN 1760 8/PG 3 |
Reference Show more | 1. Cai, Chenchen, et al. "Effect of starch film containing thyme essential oil microcapsules on physicochemical activity of mango." LWT 131 (2020): 109700.https://doi.org/10.1016/j.lwt.2020.109700 2. [IF=5.537] Yangyang Xu et al."Tea tree oil controls brown rot in peaches by damaging the cell membrane of Monilinia fructicola."Postharvest Biol Tec. 2021 May;175:111474 |
Summary:
thyme essential oil was extracted by simultaneous distillation and extraction. after systematic analysis by gas chromatography and chromatography/mass spectrometry, 62 volatile components were identified according to the retention index of each component, including 26 hydrocarbons, 14 alcohols, 6 aldehydes, 6 esters, 2 phenols, 6 ethers and 2 ketones. The main ingredients are thymol, cymene, & gamma;-terpene, etc.
keywords:
thyme; Volatile components; Gas chromatography/mass spectrometry
DOI:
10.3969/j.issn.1000-9973.2001.09.007
cited:
Year:
2001
Wang di , Xu Hui , Wang Zhanggui , Xie Haiwei , Cao keke , ren maosheng , Tian Changcheng
Summary:
thyme essential oil microcapsules were prepared by embedding waste beer yeast as wall material. the effects of essential oil yeast ratio, embedding temperature and embedding time on the effect of essential oil microcapsules were investigated respectively. The optimal embedding conditions of thyme essential oil are as follows: yeast ratio of essential oil is 2:1, embedding temperature is 60 ℃, and embedding time is 10h. The embedding rate of thyme essential oil was 86.71%. When heated at 100 ℃ for 30 hours, the volatilization rate of essential oil microcapsules was only 15.8%. The results of sustained-release experiments show that microcapsules can reduce the speed of oil oxidation and fragrance release and prolong the service life of essential oil.
keywords:
microcapsules; Saccharomyces cerevisiae; Thyme essential oil; Slow release performance
DOI:
10.7506/spkx1002-6630-201306013
cited:
Year:
2013
patent for invention
application (patent) number:
CN202010449628.5
date of application:
20200525
public/announcement number:
CN111587917A
date of publication/announcement:
20200828
Applicant (patentee):
Foshan Institute of Science and Technology
Inventor:
Wu Fuwang ,< a href = "https://xueshu.baidu.com/s?wd=author: (Li Minhui) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Li Minhui ,< a href = "https://xueshu.baidu.com/s?wd=author: (Wu Zhikeng) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Wu Zhikeng ,< a href = "https://xueshu.baidu.com/s?wd=author: (Huang Chengjiang) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Huang Chengjiang ,< a href = "https://xueshu.baidu.com/s?wd=author: (Fang Yuekai) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Fang yuekai , Liang kaiqi
national and provincial code:
CN440605
Summary:
The invention belongs to the technical field of vegetable storage, and discloses a method for delaying the aging of cabbage with thyme essential oil. The method includes the following steps: fumigation and low-temperature storage of cabbage with thyme essential oil in a sealed device. The invention will be harvested in good condition of the heart of the vegetable using thyme essential oil fumigation treatment, and stored under low temperature conditions, can delay the yellowing of the leaves of the heart of the vegetable, slow down the aging of the heart of the vegetable. The method of the invention is stored for 6 days at a temperature of 14 to 16 degrees C and a relative humidity of 85 to 90%, the yellowing rate of the cabbage is below 10%, and the yellowing rate of the cabbage is lower when the storage temperature is lower, and the storage time is longer.