oregano flavor

General Material Information

Trivial Name

oregano flavor

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Literature & References

None found

Publications by PubMed
Essential Oils from Herbs against Foodborne Pathogens in Chicken Sausage.
Eugenol and carvacrol excite first- and second-order trigeminal neurons and enhance their heat-evoked responses.
Rapid inactivation of Salmonella Enteritidis on shell eggs by plant-derived antimicrobials.
Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano.
Carvacrol: from ancient flavoring to neuromodulatory agent.
Transfer of terpenes from essential oils into cow milk.
Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria.
Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils.
Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.
Biodegradable polymer (PLGA) coatings featuring cinnamaldehyde and carvacrol mitigate biofilm formation.
Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.
Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with cinnamaldehyde and carvacrol.
Preferential solubilization behaviours and stability of some phenolic-bearing essential oils formulated in different microemulsion systems.
The cytotoxic effect of essential oils from Origanum vulgare L. and/or Rosmarinus officinalis L. on Aeromonas hydrophila.
Impact of aqueous doash extract on urinary mutagenicity in rats exposed to heterocyclic amines.
Terpenoid composition and antifungal activity of three commercially important essential oils against Aspergillus flavus and Aspergillus niger.
Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast.
Characterization and antimicrobial activity of sweetpotato starch-based edible film containing origanum (Thymus capitatus) oil.
Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
New approach to study the mechanism of antimicrobial protection of an active packaging.
Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals.
Terpene synthases of oregano (Origanum vulgare L.) and their roles in the pathway and regulation of terpene biosynthesis.
Effect of mixed antimicrobial agents and flavors in active packaging films.
Plant-derived compounds inactivate antibiotic-resistant Campylobacter jejuni strains.
Feeding preferences in lambs influenced by prenatal flavour exposure.
Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms.
Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling.
Inhibitory effects of spice essential oils on the growth of Bacillus species.
Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.
The inhibition of Candida albicans by selected essential oils and their major components.
Effects of a novel formulation of essential oils on glucose-insulin metabolism in diabetic and hypertensive rats: a pilot study.
Effects of Essential Oils and Monolaurin on Staphylococcus aureus: In Vitro and In Vivo Studies.
Antibacterial activities of plant essential oils and their components against Escherichia coli O157:H7 and Salmonella enterica in apple juice.
Protein glycation inhibitory and antioxidative activities of some plant extracts in vitro.
Effects of industrially produced flavours with pro- and antioxidative properties on the formation of the heterocyclic amine PhIP in a model system.
Antifungal activities of origanum oil against Candida albicans.
Control of Aspergillus flavus in maize with plant essential oils and their components.
Preference for wheat straw by lambs conditioned with intraruminal infusions of starch.
Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate.
Preference of sheep for foods varying in flavors and nutrients.
The effect of flavor concentration and toxin dose on the formation and generalization of flavor aversions in lambs.
How herbivores track variable environments: Response to variability of phytotoxins.

Other Information

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PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Herbal
origanum, herbal, spicy, peppery, green, camphoreous, thyme, phenolic
General comment	Herbal spicy peppery green camphoreous thyme phenolic

Safety Information

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:
flavored products of all types
Recommendation for oregano flavor usage levels up to:
	not for fragrance use.

Safety references

None found