FlavScents AInsights Entry: Thyme Oil CO2 Extract (CAS: 8007-46-3)
1. Identity & Chemical Information
Thyme oil CO2 extract is a natural complex material derived from the plant Thymus vulgaris. It is commonly referred to as thyme oil and is known for its aromatic and flavoring properties. The CAS number for thyme oil CO2 extract is 8007-46-3. This extract does not have a specific FEMA number as it is a complex mixture rather than a single compound. Other identifiers include its use in various regulatory and industry contexts, but specific FL or CoE numbers are not typically assigned to complex extracts. The composition of thyme oil CO2 extract can vary significantly depending on the source, harvest time, and extraction method, which influences its chemical profile and sensory characteristics.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Thyme oil CO2 extract is characterized by its warm, spicy, and herbaceous aroma with a hint of sweetness. It is often described as having a strong, penetrating scent that can be both refreshing and medicinal. The flavor profile is similarly robust, with a sharp, slightly bitter taste that is reminiscent of the fresh herb. The intensity of thyme oil makes it suitable as an impact note in formulations, providing a distinctive herbal character. While specific odor and taste thresholds are not well-documented, thyme oil is typically used in small amounts due to its potent nature.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Thyme oil CO2 extract is naturally sourced from the leaves and flowering tops of Thymus vulgaris, a plant native to the Mediterranean region. The oil is obtained through supercritical CO2 extraction, a process that preserves the delicate aromatic compounds better than steam distillation. This method results in a product that is often considered more representative of the fresh plant's aroma. Thyme oil is classified as a natural flavor and fragrance, aligning with consumer preferences for natural ingredients in food and personal care products.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Thyme oil CO2 extract is widely used in flavor applications, particularly in savory products such as soups, sauces, and meat seasonings. It serves as a functional ingredient that imparts a characteristic herbal note, enhancing the overall flavor profile. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. The extract is relatively stable under heat but may degrade under prolonged exposure to high temperatures or acidic conditions, which formulators should consider during product development.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, thyme oil CO2 extract is utilized in various product types, including perfumes, soaps, and household cleaners. It is often incorporated into herbal, spicy, and fougère fragrance families, where it acts as a modifier or impact note. The typical concentration in fragrance formulations ranges from trace amounts to 1%, depending on the desired effect and product type. Thyme oil contributes primarily to the top and middle notes due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Thyme oil CO2 extract typically contains a range of constituents, including thymol, carvacrol, p-cymene, and γ-terpinene. These compounds are responsible for the oil's characteristic aroma and flavor. The exact composition can vary based on factors such as geographic origin and extraction conditions. Thymol and carvacrol are particularly noted for their antimicrobial properties, which can influence the oil's application in both flavors and fragrances.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, thyme oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, where it is permitted as a natural flavoring substance. The United Kingdom follows similar regulations post-Brexit. In Asia, thyme oil is accepted in Japan and China, although specific use levels may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, but formulators should verify local regulations for specific applications.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Thyme oil CO2 extract is generally considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the acceptable daily intake (ADI) is not specifically established, but the oil's use in food is supported by its GRAS status. Dermal exposure in fragrances is subject to IFRA guidelines, which recommend limits to prevent irritation and sensitization. Inhalation exposure is typically low risk due to the oil's moderate volatility, but occupational exposure should be managed with appropriate ventilation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Thyme oil CO2 extract is valued for its potent and authentic herbal character, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other herbal and spicy notes, enhancing complexity and depth. Formulators should be cautious of its strong intensity, which can easily overpower other components if not balanced correctly. It is often underused in sweet applications, where it can provide an interesting contrast.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on thyme oil CO2 extract is well-established, particularly regarding its sensory characteristics and typical applications. However, specific quantitative data on thresholds and regulatory limits can be limited, requiring formulators to rely on industry-typical practices. Known data gaps include detailed toxicological profiles and comprehensive regulatory harmonization across all regions.
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
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 2026-05-24 13:53:18 GMT (p2)
