The provided JSON configuration outlines a detailed prompt for generating a comprehensive entry for thyme oil (Thymus zygis gracillis) from Spain, a complex natural material, for FlavScents.com. This entry is intended for professionals in the flavor and fragrance industry, such as flavor chemists, perfumers, and regulatory specialists. Below is a structured markdown output based on the given prompt:

1. Identity & Chemical Information

• Common Name(s): Thyme Oil, Spanish Thyme Oil
• CAS Number: 85085-75-2
• FEMA Number: Not available
• Other Identifiers: Not available
• Material Type: Natural complex material (essential oil)
• Source: Derived from the plant Thymus zygis gracillis, native to Spain

Thyme oil is a complex mixture of volatile compounds extracted from the Thymus zygis gracillis plant. It is characterized by its rich aromatic profile, which is primarily due to its high content of monoterpenes and phenolic compounds. The composition of thyme oil can vary significantly depending on factors such as the plant's growing conditions, harvest time, and extraction method.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Thyme oil is known for its strong, herbaceous aroma with spicy and slightly sweet undertones. It is often described as having a warm, pungent scent with a hint of medicinal notes. The oil's intensity and diffusion make it a prominent impact note in both flavor and fragrance formulations. While specific taste and odor thresholds are not well-documented, thyme oil is typically used in small concentrations due to its potent sensory characteristics.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Thyme oil is naturally sourced from the Thymus zygis gracillis plant, which is part of the Lamiaceae family. The oil is obtained through steam distillation of the plant's flowering tops. As a natural product, thyme oil is eligible for "natural flavor" or "natural fragrance" designations, depending on its use and compliance with regulatory definitions.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Thyme oil is used in various flavor categories, including savory, herbal, and spice blends. It serves as a functional component in flavor systems, providing depth and complexity. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. Thyme oil is relatively stable under heat but may oxidize over time, affecting its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, thyme oil is utilized in aromatic, herbal, and spicy fragrance families. It acts as a modifier or impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the formulation. Its volatility makes it suitable for use in perfumes, colognes, and personal care products.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Thymol: 20-50%
• Carvacrol: 5-20%
• p-Cymene: 10-30%
• γ-Terpinene: 5-15%

The composition of thyme oil can vary based on geographic origin, harvest time, and extraction method. These constituents are primarily responsible for the oil's characteristic aroma and flavor.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

• United States: Thyme oil is generally recognized as safe (GRAS) for flavor use by FEMA.
• European Union: Approved under Regulation (EC) No 1334/2008 for use in food and fragrances.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Recognized for use in Japan and China, with specific regulations varying by country.
• Latin America: Approved for use in Brazil and MERCOSUR countries, subject to regional guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Thyme oil is considered safe for consumption in small quantities, with an acceptable daily intake (ADI) not clearly established.
• Dermal Exposure: May cause irritation or sensitization in sensitive individuals; IFRA provides guidelines for safe use in fragrances.
• Inhalation Exposure: Generally safe at typical fragrance concentrations, but high volatility requires caution in occupational settings.

Risk profiles may differ between food and fragrance applications, with dermal exposure posing a higher risk of irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Thyme oil is valued for its robust aromatic profile and versatility in both flavor and fragrance formulations. It synergizes well with other herbal and spice notes, enhancing complexity. Formulators should be cautious of its potency to avoid overpowering blends. It is often under-used in subtle applications where its impact could be beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on thyme oil is well-established, with comprehensive sensory and regulatory information available. However, variability in composition due to natural factors presents challenges in standardization. Industry practices often rely on typical profiles rather than fixed compositions.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• Includes section 5a for complex natural material

This entry is designed to provide a thorough understanding of thyme oil's properties, uses, and regulatory considerations, ensuring formulators and industry professionals have the necessary insights for effective application.

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-05 20:10:13 GMT (p2)