| FEMA | 3065 |
| CAS | 8007-46-3 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | herbal thyme, herbal, camphoreous, medicinal, phenolic, terpenic, spicy, |
| Flavor | herbal thyme, herbal, woody, camphoreous, aromatic, green, medicinal, phenolic, spicy, |
| Material Notes | Obtained from the fruit of the Ptychotis Ajowan in India. Colorless or brown rinted liquid with the odor of thyme oil. Two kinds are recognised and are known respectively as Kurnoll and Indore, the former being more esteemed. Locally it is used as a spice and is sometimes distilled and sold as Oman water. Ajowan oil contains about 50% thymol. tsca definition 2008: extractives and their physically modified derivatives. thymus vulgaris or thymus zygis, labiatae. |