marjoram pot oil turkey

Marjoram pot oil turkey is a type of essential oil extracted from Origanum vulgare ssp. hirtum, a subspecies of oregano. This essential oil exhibits a characteristic herbal odor with spicy flavor notes typical of marjoram. Also known by synonyms like Pot marjoram oil and Greek oregano oil turkey, it belongs to the class of oily aromatic extracts widely utilized in the flavor and fragrance industries. The oil is sourced predominantly via steam distillation of the aerial parts of the plant. Its chemical profile aligns with that of Origanum vulgare oils documented in PubChem. The viscous liquid is pale to medium amber and carries complex herbal aromatic notes that contribute to its sensory applications.

Naturally occurring in Origanum vulgare L. var. hirtum, marjoram pot oil turkey is valued primarily as a flavor and fragrance agent. The oil finds applications in culinary flavoring, perfumery, and aromatherapy blends, where its herbal and spicy characteristics are desired. Its inclusion adheres to standards such as those outlined by FEMA (US) for flavoring substances. The oil’s aromatic complexity enhances herbal notes in various consumer products, and it is often used as a natural ingredient in formulations seeking a marjoram or oregano nuance.

Marjoram pot oil turkey is a hydrophobic essential oil, soluble in alcohol but insoluble in water, which affects its incorporation into various formulations. This solubility profile facilitates its use in alcohol-based flavor and fragrance carriers while limiting direct aqueous applications. The oil’s physicochemical properties govern its volatility, aroma release, and stability within complex matrices. Its medium amber coloration and characteristic herbal-spicy notes derive from its mix of volatile organic compounds. The observed solubility characteristics also influence extraction and purification processes.

	origanum vulgare l. ssp. hirtum oil
Pubchem (sid):	135310002

Typical G.C.
ChemSpider:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

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:
Not determined
Dermal Toxicity:
Not determined
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)
(Z)-2-hexen-1-al	Max. Found:
Recommendation for marjoram pot oil turkey usage levels up to:
	0.7000 % in the fragrance concentrate.

Safety references

European Food Safety Authority (EFSA) reference(s):

Safety and efficacy of an essential oil from Origanum vulgare subsp. hirtum (Link) letsw. var. Vulkan when used as a sensory additive in feed for all animal species View page or View pdf

Safety and efficacy of an essential oil of Origanum vulgare ssp. hirtum (Link) leetsw. for all poultry species View page or View pdf

Safety of an essential oil from Origanum vulgare subsp. hirtum (Link) letsw. var. Vulkan when used as a sensory additive in feed for all animal species View page or View pdf

Safety and efficacy of an essential oil from Origanum vulgare ssp. hirtum (Link) Ietsw. for all animal species View page or View pdf

EPA Substance Registry Services (TSCA):336185-21-8

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

origanum vulgare l. ssp. hirtum oil

Chemidplus:0336185218