Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction
M. Consuelo Díaz-Maroto et al. · Journal of Agricultural and Food Chemistry
Lifecycleactive
Published2005-06-01
DOI10.1021/jf050340+
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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.