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    General Material Information
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    Organoleptic Properties
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origanum oil

General Material Information

Preferred name origanum oil
Trivial Name Oils, origanum
Short Description essential oil obtained from the herbs of the spanish origanum, thymus capitatus, lamiaceae
CAS Number 8007-11-2
FEMA Number 2828
FDA UNII Search
MDL MFCD00131768
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 8007-11-2 ; ORIGANUM OIL (EXTRACTIVE)(THYMUS CAPITATUS HOFF. ET LINK)
Synonyms
  • essential oil obtained from the herbs of the spanish origanum, thymus capitatus, lamiaceae
  • oil origanum turkish (thymbra vulgaris)
  • oregano oil (thymbra capitata) turkish
  • origanum essential oil
  • origanum oil (thymbra capitata) turkish
  • origanum oil turkey
  • origanum spain EO
  • thymus capitatus herb oil
  • Oils, origanum
  • Oil of Origanum
  • Thymus capitatus oil

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Literature & References

thymus capitatus herb oil
Canada Domestic Sub. List:8007-11-2
Pubchem (sid):135332943
Publications by PubMed
Antifungal activity of chemically different essential oils from wild Tunisian Thymus spp.
Antioxidant and Antifungal Activity of Extracts of the Aerial Parts of Thymus capitatus (L.) Hoffmanns Against Four Phytopathogenic Fungi of Citrus sinensis.
Molluscicidal and Mosquitocidal activities of the essential oils of Thymus capitatus Hoff. et Link. and Marrubium vulgare L.
Relation between chemical composition or antioxidant activity and antihypertensive activity for six essential oils.
Variation of volatiles in Tunisian populations of Thymbra capitata (L.) Cav. (Lamiaceae).
Concentration of antioxidant polyphenols from Thymus capitatus extracts by membrane process technology.
Characterization and antimicrobial activity of sweetpotato starch-based edible film containing origanum (Thymus capitatus) oil.
Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions.
Comparison of antibacterial activity of natural and hydroformylated essential oil of Thymus capitatus growing wild in north Sardinia with commercial Thymus essential oils.
Essential oil of Thymus capitatus Hoff. et Link. from Matmata, Tunisia: gas chromatography-mass spectrometry analysis and antimicrobial and antioxidant activities.
Antibacterial activity in vitro of Thymus capitatus from Jordan.
Antimicrobial activity of catfish gelatin coating containing origanum (Thymus capitatus) oil against gram-negative pathogenic bacteria.
Essential oils for the disinfection of grey water.
Towards gas chromatography-mass spectrometry coupling protocols for both identifying and quantification essential oils of Thymus capitatus Hoff et Link.
Fungitoxic activity of 12 essential oils against four postharvest citrus pathogens: chemical analysis of thymus capitatus oil and its effect in subatmospheric pressure conditions.
Botanical biocides. 4. Mosquitocidal activity of certain Thymus capitatus constituents.
In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils.
Extracts and fractions of Thymus capitatus exhibit antimicrobial activities.
Studies on the genotoxic properties of essential oils with Bacillus subtilis rec-assay and Salmonella/microsome reversion assay.

Other Information

Export Tariff Code:3301.29.6000
Wikipedia:View
FAO:BASIC PRINCIPLES OF STEAM DISTILLATION

PhysChem Properties

Material listed in food chemical codex No
Specific gravity @ 25 °C
Pounds per Gallon 7.739 to 8.155
Refractive Index 1.5 to 1.508 @ 20 °C
Flash Point TCC Value 62.78 °C TCC
Solubility
alcohol Yes
water, 301.1 mg/L @ 25 °C (est) Yes
water No
Stability
alkali Unspecified

Organoleptic Properties

Odor Type: Herbal
thyme, green, herbal, spicy, camphoreous, phenolic, woody
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 72 hour(s) at 100.00 %
Luebke, William tgsc, (1997) At 1.00 % in propylene glycol. thyme green herbal spicy camphor phenolic woody
Flavor Type: Herbal
herbal, spicy, peppery, green, camphoreous, thyme, phenolic
Luebke, William tgsc, (1997) Herbal spicy peppery green camphoreous thyme phenolic

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 22 - Harmful if swallowed.
R 24 - Toxic in contact with skin.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 27 - Take off immediately all contaminated clothing.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 1850 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 945, 1974.

Dermal Toxicity:
skin-rabbit LD50 320 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 945, 1974.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
(E)-2-hexen-1-al Max. Found: trace to
L-carvone Max. Found: 0.2 % and Reason: Sensitization
citral Max. Found: 0.3 % and Reason: Sensitization
eugenol Max. Found: 0.2 % and Reason: Sensitization
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 0.6000033.00000
beverages(nonalcoholic): -0.50000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -30.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: -0.50000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -37.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

EPI System: View
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):8007-11-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:3
thymus capitatus herb oil
Chemidplus:0008007112
RTECS:RM2660000 for cas# 8007-11-2