FlavScents AInsights Entry for Red Thyme Oil Spain (CAS: 8007-46-3)
1. Identity & Chemical Information
Red thyme oil, also known as Spanish thyme oil, is a natural complex material derived from the plant Thymus vulgaris. It is classified under CAS number 8007-46-3. This essential oil does not have a single molecular structure due to its complex nature, but it is recognized by its characteristic constituents. It is commonly used in both flavor and fragrance industries. The oil is identified by its unique aroma profile, which is largely attributed to its major constituents such as thymol and carvacrol.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Red thyme oil is known for its strong, herbaceous, and spicy aroma with a warm, woody undertone. The intensity of its scent is quite high, making it a potent impact note in formulations. It is often described as having a sharp, medicinal quality due to the presence of thymol. The oil's sensory role can vary from being a primary impact note to a background modifier, depending on the concentration used.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Red thyme oil is naturally sourced from the flowering tops and leaves of Thymus vulgaris, a plant native to the Mediterranean region. The oil is typically obtained through steam distillation. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct extraction from plant material without synthetic modification. The composition of the oil can vary significantly based on the geographical origin, climate, and harvesting conditions.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, red thyme oil is used to impart a warm, spicy, and herbal note to various food products. It is commonly found in savory applications such as soups, sauces, and meat products. Typical use levels in food range from 5 to 50 ppm, depending on the desired intensity and the specific application. The oil is relatively stable under heat but can be sensitive to oxidation, necessitating careful storage and handling.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Red thyme oil is utilized in the fragrance industry for its robust and distinctive scent. It is often incorporated into herbal, woody, and spicy fragrance families. The oil serves as a middle note, providing depth and complexity to perfumes and personal care products. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the formulation requirements and desired olfactory impact.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The primary constituents of red thyme oil include thymol, carvacrol, p-cymene, and γ-terpinene. Thymol and carvacrol are particularly significant due to their strong antimicrobial properties and contribution to the oil's characteristic aroma. The composition of these constituents can vary based on factors such as the plant's growing conditions and the distillation process.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, red thyme oil is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, regulations vary, with Japan and China having specific guidelines for essential oils. In Latin America, countries like Brazil follow MERCOSUR regulations, which are generally harmonized with international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, red thyme oil is considered safe within the established use levels, with a margin of safety provided by its GRAS status. Dermal exposure in fragrances is subject to IFRA guidelines, which recommend concentration limits to prevent irritation and sensitization. Inhalation exposure is generally low risk due to the oil's moderate volatility, but occupational exposure should be managed with appropriate ventilation and protective equipment.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Red thyme oil is valued for its potent aroma and antimicrobial properties, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other herbal and spicy notes but can easily overpower a formulation if not used judiciously. Formulators should be cautious of its strong scent and potential for oxidation, ensuring it is balanced with other components and stored properly.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on red thyme oil is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in constituent composition can occur due to natural factors. Regulatory guidelines are clear, though formulators should remain aware of regional differences.
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 2026-03-16 18:24:05 GMT (p2)
