CLM-THYME-002 · VERIFIED
A study of volatile oil extracts of thyme (Thymus vulgaris) leaves and fennel seeds identified thymol and carvacrol, described with oregano, thyme and spicy notes, as key compounds contributing to the aroma of thyme leaves.
Laboratory extracts of thyme leaves made by two extraction methods, which gave clearly different compositions; the abstract states the olfactometry method only for fennel, and for thyme it gives the odour notes of these two compounds without naming other odorants.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
Each molecule page shows the other entries whose evidence names it. A molecule named here is not the whole smell.
M. Consuelo Díaz-Maroto et al.
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf050340+Permanent identifier smellbook:claim:key-aroma-compounds-of-thyme-leaves · Graph record (JSON)
Dataset history Not yet in a dataset release; it will appear in the next one.