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carvacrol

Chemical Structure

General Material Information

Preferred name carvacrol
Trivial Name Carvacrol
Short Description 2-methyl-5-(methylethyl)phenol
Formula C10 H14 O
CAS Number 499-75-2
FEMA Number 2245
Flavis Number 4.031
ECHA Number 207-889-6
FDA UNII 9B1J4V995Q
Nikkaji Number J6.180H
Beilstein Number 1860514
MDL MFCD00002236
COE Number 2055
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 710 carvacrol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 499-75-2 ; CARVACROL
Synonyms
  • antioxine
  • carvacrol (+)
  • carvacrol extra
  • carvacrol FCC
  • carvacrol natural
  • carvamol 21 (Frutarom)
  • p- cymene-2-ol
  • para- cymene-2-ol
  • 2-p- cymenol
  • 2-para- cymenol
  • cymophenol
  • 1-hydroxy-2-methyl-5-isopropyl benzene
  • 1-hydroxy-2-methyl-5-isopropylbenzene
  • 2-hydroxy-4-cymene
  • hydroxy-p-cymene
  • 2-hydroxy-p-cymene
  • 2-hydroxy-para-cymene
  • karvakrol
  • 1-methyl-2-hydroxy-4-isopropyl benzene
  • 1-methyl-2-hydroxy-4-isopropylbenzene
  • 6-methyl-3-isopropyl phenol
  • 6-methyl-3-isopropylphenol
  • 2-methyl-5-(1-methyl ethyl) phenol
  • 2-methyl-5-(1-methylethyl)phenol
  • 2-methyl-5-(methylethyl)phenol
  • 2-methyl-5-(propan-2-yl)phenol
  • 2-methyl-5-isopropyl phenol
  • 2-methyl-5-isopropylphenol
  • 2-methyl-5-propan-2-ylphenol
  • phenol, 2-methyl-5-(1-methylethyl)-
  • 5-iso propyl-2-methyl phenol
  • 5-iso propyl-2-methyl-phenol
  • 5-iso propyl-2-methylphenol
  • 3-iso propyl-6-methyl phenol
  • 3-iso propyl-6-methylphenol
  • 5-iso propyl-o-cresol
  • iso propyl-o-cresol
  • 5-iso propyl-ortho-cresol
  • iso propyl-ortho-cresol
  • o- thymol
  • 2-methyl-5-propan-2-ylphenol
  • 2-Methyl-5-(1-methylethyl)phenol
  • p-Cymen-2-ol
  • 2-Hydroxy-p-cymene
  • 2-Methyl-5-isopropylphenol
  • 5-Isopropyl-2-methylphenol
  • 5-Isopropyl-o-cresol
  • 6-Methyl-3-isopropylphenol
  • 2-Hydroxy-1-methyl-4-(1-methylethyl)benzene
  • 3-Isopropyl-6-methylphenol
  • Isopropyl o-cresol
  • Isothymol
  • NSC 6188
  • Dentol
  • 2-Methyl-5-(propan-2-yl)phenol

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Literature & References

2-methyl-5-propan-2-ylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:499-75-2
Pubchem (cid):10364
Pubchem (sid):134977964
Pherobase:View
Publications by PubMed
Transfer of terpenes from essential oils into cow milk.
A comparative study of the antioxidant/prooxidant effects of carvacrol and thymol at various concentrations on membrane and DNA of parental and drug resistant H1299 cells.
Volatiles profiling in medicinal licorice roots using steam distillation and solid-phase microextraction (SPME) coupled to chemometrics.
Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation.
Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds.
Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying.
Antimicrobial activity of carvacrol toward Bacillus cereus on rice.
Applications of High-Temperature Aqueous Media for Synthetic Organic Reactions.
Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River.
A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish.
An Assessment of Antioxidative, Chelating and DNA-protective Effects of Selected Essential Oil Components of Plants (Eugenol, Carvacrol, Thymol, Borneol, Eucalyptol) and Intact Rosmarinus officinalis Oil.
The Bioactivity and Toxicological Actions of Carvacrol.
Effect of Structure on the Interactions between Five Natural Antimicrobial Compounds and Phospholipids of Bacterial Cell Membrane on Model Monolayers.
Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds.
Antiviral efficacy and mechanisms of action of oregano essential oil and its primary component carvacrol against murine norovirus.
Antileishmanial activity of essential oil from Chenopodium ambrosioides and its main components against experimental cutaneous leishmaniasis in BALB/c mice.
Effects of chitosan-essential oil coatings on safety and quality of fresh blueberries.
Poly(anhydride-esters) comprised exclusively of naturally occurring antimicrobials and EDTA: antioxidant and antibacterial activities.
Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation.
Carvacrol and trans-cinnamaldehyde reduce Clostridium difficile toxin production and cytotoxicity in vitro.
Preparation and characterization of carvacrol loaded polyhydroxybutyrate nanoparticles by nanoprecipitation and dialysis methods.
Sublethal amounts of Origanum vulgare L. essential oil and carvacrol cause injury and changes in membrane fatty acid of Salmonella Typhimurium cultivated in a meat broth.
Antifungal efficacy of thymol, carvacrol, eugenol and menthol as alternative agents to control the growth of food-relevant fungi.
Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.
Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags.
Trends in the use of natural antioxidants in active food packaging: a review.
Optimization of antimicrobial and physical properties of alginate coatings containing carvacrol and methyl cinnamate for strawberry application.
Cytotoxicity and morphological effects induced by carvacrol and thymol on the human cell line Caco-2.
Essential oil composition and antibacterial activity of Origanum vulgare subsp. glandulosum Desf. at different phenological stages.
Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae.
GABA(A) receptor modulation by terpenoids from Sideritis extracts.
Impacts of sample preparation methods on solubility and antilisterial characteristics of essential oil components in milk.
The additive properties of Oxygen Radical Absorbance Capacity (ORAC) assay: the case of essential oils.
Rapid inactivation of Salmonella Enteritidis on shell eggs by plant-derived antimicrobials.
Physicochemical, antimicrobial and antioxidant properties of chitosan films incorporated with carvacrol.
Essential oil from Chenopodium ambrosioides and main components: activity against Leishmania, their mitochondria and other microorganisms.
In vivo screening of four phytochemicals/extracts and a fungal immunomodulatory protein against an Eimeria acervulina infection in broilers.
Effect of relative humidity on carvacrol release and permeation properties of chitosan based films and coatings.
Efficacy of plant-derived antimicrobials as antimicrobial wash treatments for reducing enterohemorrhagic Escherichia coli O157:H7 on apples.
Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification.
Disruption of the PI3K/AKT/mTOR signaling cascade and induction of apoptosis in HL-60 cells by an essential oil from Monarda citriodora.
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy.
Bioassay-guided investigation of two Monarda essential oils as repellents of yellow fever mosquito Aedes aegypti.
Antifungal efficacy of some natural phenolic compounds against significant pathogenic and toxinogenic filamentous fungi.
Lack of induction of direct protection or cross-protection in Staphylococcus aureus by sublethal concentrations of Origanum vulgare L. essential oil and carvacrol in a meat-based medium.
Antibiofilm effect of plant derived antimicrobials on Listeria monocytogenes.
Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken.
Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg.
Effect of Plant Derived Antimicrobials on Salmonella Enteritidis Adhesion to and Invasion of Primary Chicken Oviduct Epithelial Cells in vitro and Virulence Gene Expression.
Effect of combination of essential oils and bacteriocins on the efficacy of gamma radiation against Salmonella Typhimurium and Listeria monocytogenes.
Transfer of terpenes from essential oils into cow milk.
Anthelmintic activity of Arisaema franchetianum and Arisaema lobatum essential oils against Haemonchus contortus.
Carvacrol partially reverses symptoms of diabetes in STZ-induced diabetic rats.
Efficacy of plant essential oils on postharvest control of rots caused by fungi on different stone fruits in vivo.
Effect of naturally occurring antimicrobials and chemical preservatives on the growth of Aspergillus Parasiticus.
Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey.
Inactivation of Listeria monocytogenes on frankfurters by plant-derived antimicrobials alone or in combination with hydrogen peroxide.
Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil.
Matrix structure selection in the microparticles of essential oil oregano produced by spray dryer.
Carvacrol Protects against Hepatic Steatosis in Mice Fed a High-Fat Diet by Enhancing SIRT1-AMPK Signaling.
Antimicrobial activity of essential oil components against potential food spoilage microorganisms.
Effect of essential oil compound on shedding and colonization of Salmonella enterica serovar Heidelberg in broilers.
A comparative study of the antioxidant/prooxidant effects of carvacrol and thymol at various concentrations on membrane and DNA of parental and drug resistant H1299 cells.
Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils.
A herbal antifungal formulation of Thymus serpillum, Origanum vulgare and Rosmarinus officinalis for treating ovine dermatophytosis due to Trichophyton mentagrophytes.
Use of plant-derived antimicrobials for improving the safety of poultry products.
Volatiles profiling in medicinal licorice roots using steam distillation and solid-phase microextraction (SPME) coupled to chemometrics.
Chemical composition and antioxidative activity of Echinophora platyloba DC. essential oil, and its interaction with natural antimicrobials against food-borne pathogens and spoilage organisms.
Anthelmintic activity of carvacryl acetate against Schistosoma mansoni.
Evaluation of carvacrol for the control of Escherichia coli O157 on cattle hide and carcass cuts.
Enhanced activity of carvacrol against biofilm of Staphylococcus aureus and Staphylococcus epidermidis in an acidic environment.
Phytochemical composition and in vitro antimicrobial and antioxidant activities of some medicinal plants.
Reduction of Listeria monocytogenes biofilms on stainless steel and polystyrene surfaces by essential oils.
Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds.
Development of antioxidant packaging material by applying corn-zein to LLDPE film in combination with phenolic compounds.
Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants.
Effects of Thymol and Carvacrol, Constituents of Thymus vulgaris L. Essential Oil, on the Inflammatory Response.
Reduction of Listeria monocytogenes in raw catfish fillets by essential oils and phenolic constituent carvacrol.
Anti-inflammatory and anti-ulcer activities of carvacrol, a monoterpene present in the essential oil of oregano.
Antifungal effect of Mexican oregano (Lippia berlandieri Schauer) essential oil on a wheat flour-based medium.
Hybrid molecules of carvacrol and benzoyl urea/thiourea with potential applications in agriculture and medicine.
UPLC-Q-TOF-MS analysis of non-volatile migrants from new active packaging materials.
The effects of essential oils carvacrol and thymol on growth of Penicillium digitatum and P. italicum involved in lemon decay.
Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with cinnamaldehyde and carvacrol.
Comprehensive assessment of antioxidant activity of essential oils.
Carvacrol and 1,8-cineole alone or in combination at sublethal concentrations induce changes in the cell morphology and membrane permeability of Pseudomonas fluorescens in a vegetable-based broth.
Insecticidal and acetylcholine esterase inhibition activity of Apiaceae plant essential oils and their constituents against adults of German cockroach (Blattella germanica).
Inhibitory effects of Zataria multiflora essential oil and its main components on nitric oxide and hydrogen peroxide production in glucose-stimulated human monocyte.
Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.
Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing carvacrol and cinnamaldehyde.
Action of tyrosinase on ortho-substituted phenols: possible influence on browning and melanogenesis.
Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.
Larvicidal activity of ajowan ( Trachyspermum ammi ) and Peru balsam ( Myroxylon pereira ) oils and blends of their constituents against mosquito, Aedes aegypti , acute toxicity on water flea, Daphnia magna , and aqueous residue.
Concentration of antioxidant polyphenols from Thymus capitatus extracts by membrane process technology.
Plant-derived antimicrobials reduce Listeria monocytogenes virulence factors in vitro, and down-regulate expression of virulence genes.
Identification of UDP-glucuronosyltransferase isoforms involved in hepatic and intestinal glucuronidation of phytochemical carvacrol.
Study on carvacrol and cinnamaldehyde polymeric films: mechanical properties, release kinetics and antibacterial and antibiofilm activities.
Evidence for lack of acquisition of tolerance in Salmonella enterica serovar Typhimurium ATCC 14028 after exposure to subinhibitory amounts of Origanum vulgare L. essential oil and carvacrol.
In vitro inhibitory activity of essential oil vapors against Ascosphaera apis.
Carvacrol, a food-additive, provides neuroprotection on focal cerebral ischemia/reperfusion injury in mice.
Enhancing antioxidant capacity and reducing decay of chinese bayberries by essential oils.
Antimicrobial activity of natural agents coated on starch-based films against Staphylococcus aureus.
An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil.
Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.
Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol.
Synergies of carvacrol and 1,8-cineole to inhibit bacteria associated with minimally processed vegetables.
Effects of carvacrol, (E)-2-hexenal, and citral on the thermal death kinetics of Listeria monocytogenes.
Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials.
Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents.
Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef.
Antimicrobial activity of carvacrol: current progress and future prospectives.
Selective extraction of oxygenated compounds from oregano with sub-critical water.
Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation.
Anti-proliferative and pro-apoptotic effect of carvacrol on human hepatocellular carcinoma cell line HepG-2.
Essential oils from aromatic herbs as antimicrobial agents.
Biopreservation of hamburgers by essential oil of Zataria multiflora.
Composition and in vitro antibacterial activity of essential oils from four Satureja species growing in Iran.
Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage.
Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier.
Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal.
Estrous cycle affects the neurochemical and neurobehavioral profile of carvacrol-treated female rats.
Synergistic effects and physiological responses of selected bacterial isolates from animal feed to four natural antimicrobials and two antibiotics.
Pharmacological effect of carvacrol on D: -galactosamine-induced mitochondrial enzymes and DNA damage by single-cell gel electrophoresis.
Volatile compounds and bioactivity of Eremurus spectabilis (Ciris), a Turkish wild edible vegetable.
Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast.
Oregano: chemical analysis and evaluation of its antimalarial, antioxidant, and cytotoxic activities.
Bactericidal action of binary and ternary mixtures of carvacrol, thymol, and eugenol against Listeria innocua.
Chemical composition and antimicrobial and spasmolytic properties of Poliomintha longiflora and Lippia graveolens essential oils.
Chemical composition and antimicrobial activities of the essential oils from three ecotypes of Zataria multiflora.
Carvacrol prevents diet-induced obesity by modulating gene expressions involved in adipogenesis and inflammation in mice fed with high-fat diet.
Antioxidant and antimicrobial activity of Satureja montana L. extracts.
The antimicrobial activity of microencapsulated thymol and carvacrol.
Chemical and genetic diversity of Zataria multiflora Boiss. accessions growing wild in Iran.
Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 biofilms by micelle-encapsulated eugenol and carvacrol.
Reduction of Salmonella enterica contamination on grape tomatoes by washing with thyme oil, thymol, and carvacrol as compared with chlorine treatment.
Antifumonisin activity of natural phenolic compounds A structure-property-activity relationship study.
Atomic force microscopy analysis shows surface structure changes in carvacrol-treated bacterial cells.
Induction of fatty acid composition modifications and tolerance to biocides in Salmonella enterica serovar Typhimurium by plant-derived terpenes.
Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.
Inactivation of Salmonella spp. on tomatoes by plant molecules.
Chemical composition and antioxidant activity of essential oils and solvent extracts of Ptychotis verticillata from Morocco.
Composition and antimicrobial activities of Lippia multiflora Moldenke, Mentha x piperita L. and Ocimum basilicum L. essential oils and their major monoterpene alcohols alone and in combination.
Antibacterial activity against foodborne Staphylococcus aureus and antioxidant capacity of various pure phenolic compounds.
Antimicrobial and antioxidant properties of the essential oil of Salvia lanigera from Cyprus.
Screening of the constituents, antimicrobial and antioxidant activity of endemic Origanum hypericifolium O. Schwartz & P.H. Davis.
Nigella sativa: reduces the risk of various maladies.
Citral, a component of lemongrass oil, activates PPARα and γ and suppresses COX-2 expression.
Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food.
Effect of subinhibitory concentrations of plant-derived molecules in increasing the sensitivity of multidrug-resistant Salmonella enterica serovar Typhimurium DT104 to antibiotics.
New approach to study the mechanism of antimicrobial protection of an active packaging.
Response of Bacillus cereus to gamma-irradiation in combination with carvacrol or mild heat treatment.
Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart from Tunisia: chemical composition and antioxidant activity.
Phytochemistry and nematicidal activity of the essential oils from 8 Greek Lamiaceae aromatic plants and 13 terpene components.
Fungal inactivation by Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films.
Release of naturally derived antimicrobial agents from LDPE films.
Application of Gelidium corneum edible films containing carvacrol for ham packages.
Antioxidant activities of the supercritical and conventional Satureja montana extracts.
Active paraffin-based paper packaging for extending the shelf life of cherry tomatoes.
Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria.
In vitro antimicrobial, antioxidant, and antispasmodic activities and the composition of the essential oil of Origanum acutidens (Hand.-Mazz.) Ietswaart.
Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties.
The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.).
Antibacterial activities of essential oils and extracts of Turkish Achillea, Satureja and Thymus species against plant pathogenic bacteria.
Supercritical fluid extraction of oregano (Origanum vulgare) essentials oils: anti-inflammatory properties based on cytokine response on THP-1 macrophages.
Inhibition of verocytotoxigenic Escherichia coli in model broth and rumen systems by carvacrol and thymol.
Antibacterial activity of carvacrol and 2-nitro-1-propanol against single and mixed populations of foodborne pathogenic bacteria in corn flour dough.
Carvacrol and cinnamaldehyde inactivate antibiotic-resistant Salmonella enterica in buffer and on celery and oysters.
A novel heat-shock protein coinducer boosts stress protein Hsp70 to activate T cell regulation of inflammation in autoimmune arthritis.
Chemistry, antioxidant, antibacterial and antifungal activities of volatile oils and their components.
Screening of phenolic antioxidants for their inhibitory activity against foodborne Staphylococcus aureus strains.
Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat.
The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage.
Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids.
Bactericidal activity of glutaraldehyde-like compounds from olive products.
Systemic induction of monoterpene biosynthesis in Origanumxmajoricum by soil bacteria.
Lippia origanoides chemotype differentiation based on essential oil GC-MS and principal component analysis.
Evaluation of combined antibacterial effects of eugenol, cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method.
Activity of natural compounds on Fusarium verticillioides and fumonisin production in stored maize kernels.
Inactivation of Escherichia coli O157:H7 on the intact and damaged portions of lettuce and spinach leaves by using allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase.
Edible apple film wraps containing plant antimicrobials inactivate foodborne pathogens on meat and poultry products.
Effect of mixed antimicrobial agents and flavors in active packaging films.
Chemical composition and antimicrobial activity of the essential oils from three chemotypes of Origanum vulgare L. ssp. hirtum (Link) Ietswaart growing wild in Campania (Southern Italy).
Migration study of carvacrol as a natural antioxidant in high-density polyethylene for active packaging.
Effect of carvacrol on hepatic marker enzymes and antioxidant status in D-galactosamine-induced hepatotoxicity in rats.
In vitro evaluation of the activity of microencapsulated carvacrol against Escherichia coli with K88 pili.
Carvacrol, a component of thyme oil, activates PPARalpha and gamma and suppresses COX-2 expression.
The antibacterial mechanism of carvacrol and thymol against Escherichia coli.
Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad.
Antioxidant activities of major thyme ingredients and lack of (oxidative) DNA damage in V79 Chinese hamster lung fibroblast cells at low levels of carvacrol and thymol.
Hsp70 expression and induction as a readout for detection of immune modulatory components in food.
Inactivation of Salmonella and Escherichia coli O157:H7 on sliced and whole tomatoes by allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase.
Inactivation of Listeria monocytogenes in raw fruits by enterocin AS-48.
Inhibitory activity of natural antimicrobial compounds alone or in combination with nisin against Enterobacter sakazakii.
Carvacrol facilitates heat-induced inactivation of Escherichia coli O157:H7 and inhibits formation of heterocyclic amines in grilled ground beef patties.
Composition of essential oil compounds from different Syrian populations of Origanum syriacum L. (Lamiaceae).
Moisture and temperature triggered release of a volatile active agent from soy protein coated paper: effect of glass transition phenomena on carvacrol diffusion coefficient.
Chemical composition of essential oils of Thymus and Mentha species and their antifungal activities.
Biological and pharmacological activities of carvacrol and carvacrol bearing essential oils.
Antibacterial activity against E. coli O157:H7, physical properties, and storage stability of novel carvacrol-containing edible tomato films.
Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef.
Antifeedants and feeding stimulants in bark extracts of ten woody non-host species of the pine weevil, Hylobius abietis.
Beta-cyclodextrins as carriers of monoterpenes into the hemolymph of the honey bee (Apis mellifera) for integrated pest management.
Composition and antifungal activity of the essential oil of the Brazilian Chenopodium ambrosioides L.
Antibacterial activities of naturally occurring compounds against Mycobacterium avium subsp. paratuberculosis.
Antioxidative properties of Thymus vulgaris leaves: comparison of different extracts and essential oil chemotypes.
Inhibition of Bacillus cereus and Bacillus weihenstephanensis in raw vegetables by application of washing solutions containing enterocin AS-48 alone and in combination with other antimicrobials.
Plant-derived compounds inactivate antibiotic-resistant Campylobacter jejuni strains.
Selective three-phase liquid phase microextraction of acidic compounds from foodstuff simulants.
Effective chemical control of psychrotrophic Bacillus cereus EPSO-35AS and INRA TZ415 spore outgrowth in carrot broth.
Comparative study on the antioxidant and biological activities of carvacrol, thymol, and eugenol derivatives.
Increasing antioxidant activity and reducing decay of blueberries by essential oils.
Storage stability and antibacterial activity against Escherichia coli O157:H7 of carvacrol in edible apple films made by two different casting methods.
Inhibitory effects of Satureja hortensis L. essential oil on growth and aflatoxin production by Aspergillus parasiticus.
Acaricidal activity of Thymus vulgaris oil and its main components against Tyrophagus putrescentiae, a stored food mite.
Effect of maturation on the composition and biological activity of the essential oil of a commercially important Satureja species from Turkey: Satureja cuneifolia Ten. (Lamiaceae).
Inhibition of Arcobacter butzleri, Arcobacter cryaerophilus, and Arcobacter skirrowii by plant oil aromatics.
Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds.
Efficacy of enterocin AS-48 against bacilli in ready-to-eat vegetable soups and purees.
Isolation and characterization of Escherichia coli mutants exhibiting altered response to thymol.
Low temperature and binding to food components inhibit the antibacterial activity of carvacrol against Listeria monocytogenes in steak tartare.
Antimicrobial activity and the major components of the essential oil of Plectranthus cylindraceus.
Chemical composition and antifungal activity of Arnica longifolia, Aster hesperius, and Chrysothamnus nauseosus essential oils.
Development of flexible antimicrobial films using essential oils as active agents.
Comparison of the volatile composition in thyme honeys from several origins in Greece.
Synergistic effect of thymol and carvacrol combined with chelators and organic acids against Salmonella Typhimurium.
Inactivation of Salmonella enteritidis and Salmonella senftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat.
Interaction of four monoterpenes contained in essential oils with model membranes: implications for their antibacterial activity.
Inhibition of Salmonella enterica serotype Enteritidis on agar and raw chicken by carvacrol vapour.
Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7.
Membrane toxicity of antimicrobial compounds from essential oils.
Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms.
The effects of essential oils and aqueous tea infusions of oregano (Origanum vulgare L. spp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) on the copper-induced oxidation of human low-density lipoproteins.
Treatment of vegetable sauces with enterocin AS-48 alone or in combination with phenolic compounds to inhibit proliferation of Staphylococcus aureus.
DNA-protective effects of two components of essential plant oils carvacrol and thymol on mammalian cells cultured in vitro.
Antimicrobial paper based on a soy protein isolate or modified starch coating including carvacrol and cinnamaldehyde.
Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling.
Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials.
Susceptibility of food-borne bacteria to binary combinations of antimicrobials at selected a(w) and pH.
Inhibition and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 colony biofilms by micellar-encapsulated eugenol and carvacrol.
Influence of carvacrol on survival of Botrytis cinerea inoculated in table grapes.
In vitro assessment of antimicrobial activity of carvacrol, thymol and cinnamaldehyde towards Salmonella serotype Typhimurium DT104: effects of pig diets and emulsification in hydrocolloids.
Combined effect of volatile antimicrobial agents on the growth of Penicillium notatum.
Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth.
Effect of thyme essential oils (Thymus hyemalis and Thymus zygis) and monensin on in vitro ruminal degradation and volatile fatty acid production.
Composition of the essential oils of Thymus and Origanum species from Algeria and their antioxidant and antimicrobial activities.
Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.
Inhibition of membrane bound ATPases of Escherichia coli and Listeria monocytogenes by plant oil aromatics.
Composition of the essential oil of Helichrysum chasmolycicum growing wild in Turkey.
Inhibition of lipid accumulation and lipid body formation in oleaginous yeast by effective components in spices, carvacrol, eugenol, thymol, and piperine.
Characterization of volatile constituents of Haplopappus greenei and studies on the antifungal activity against phytopathogens.
Characterization of the essential oil volatiles of Satureja thymbra and Satureja parnassica: influence of harvesting time and antimicrobial activity.
Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media.
Structural requirements for the antimicrobial activity of carvacrol.
Supercritical carbon dioxide extraction of compounds with antimicrobial activity from Origanum vulgare L.: determination of optimal extraction parameters.
Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics.
Combined effect of carvacrol and packaging conditions on radiosensitivity of Escherichia coli and Salmonella Typhi in ground beef.
Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying.
Antibacterial and antioxidant activities of essential oils isolated from Thymbra capitata L. (Cav.) andOriganum vulgare L.
Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot broth.
Thyme (Thymus vulgaris L.) leaves and its constituents increase the activities of xenobiotic-metabolizing enzymes in mouse liver.
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.
Carvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice.
Inhibitory effects of spices and herbs towards Shigella sonnei and S. flexneri.
Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers.
Synergistic inhibitory effect of citral with selected phenolics against Zygosaccharomyces bailii.
Effect of solution conductivity on the volatile constituents of Origanum dictamnus L. in nutrient film culture.
Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds.
Modulating effects of thyme and its major ingredients on oxidative DNA damage in human lymphocytes.
Effects of Essential Oils and Monolaurin on Staphylococcus aureus: In Vitro and In Vivo Studies.
Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens.
Plant oils thymol and eugenol affect cattle and swine waste emissions differently.
Antibacterial activities of plant essential oils and their components against Escherichia coli O157:H7 and Salmonella enterica in apple juice.
[Oregano: properties, composition and biological activity].
Antibacterial activities of naturally occurring compounds against antibiotic-resistant Bacillus cereus vegetative cells and spores, Escherichia coli, and Staphylococcus aureus.
Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions.
Essential oils: their antibacterial properties and potential applications in foods--a review.
Radiosensitization of Escherichia coli and Salmonella Typhi in ground beef.
Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua.
Chemical composition and antimicrobial activity of the essential oils from the gum of Turkish pistachio (Pistacia vera L.).
In vitro antioxidant, antimicrobial, and antiviral activities of the essential oil and various extracts from herbal parts and callus cultures of Origanum acutidens.
Chemical composition and extraction yield of the extract of Origanum vulgare obtained from sub- and supercritical CO2.
Inhibition of Bacillus subtilis and Listeria innocua by nisin in combination with some naturally occurring organic compounds.
In vitro antimicrobial and antioxidant activities of the essential oils and various extracts of Thymus eigii M. Zohary et P.H. Davis.
Investigation of the Origanum onites L. essential oil using the chorioallantoic membrane (CAM) assay.
Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris).
Essential oils from Mediterranean lamiaceae as weed germination inhibitors.
Essential oils as components of a diet-based approach to management of Helicobacter infection.
Isolation of volatile oil from thyme (Thymbra spicata) by steam distillation.
Chemical composition and in vitro evaluation of antioxidant effect of free volatile compounds from Satureja montana L.
In vitro antibacterial, antifungal, and antioxidant activities of the essential oil and methanol extracts of herbal parts and callus cultures of Satureja hortensis L.
Bacterial susceptibility to and chemical composition of essential oils from Thymus kotschyanus and Thymus persicus.
Antimicrobial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey. Var. pectinatus (Lamiaceae).
Antifungal activities of selected aromatic plants growing wild in Greece.
Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwifruit at 4 degrees and 8 degrees C.
Effect of phosphorus concentration of the nutrient solution on the volatile constituents of leaves and bracts of Origanum dictamnus.
Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica.
Aspergillus flavus dose-response curves to selected natural and synthetic antimicrobials.
The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus.
Antifungal activities of origanum oil against Candida albicans.
Efficacy of chitosan, carvacrol, and a hydrogen peroxide-based biocide against foodborne microorganisms in suspension and adhered to stainless steel.
Composition and antimicrobial activity of the essential oils of two Origanum species.
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol.
Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus.
Modelling the effects of (green) antifungals, droplet size distribution and temperature on mould outgrowth in water-in-oil emulsions.
Fungitoxic activity of 12 essential oils against four postharvest citrus pathogens: chemical analysis of thymus capitatus oil and its effect in subatmospheric pressure conditions.
Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol.
Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts.
The combined action of carvacrol and high hydrostatic pressure on Listeria monocytogenes Scott A.
Influence of carvacrol on growth and toxin production by Bacillus cereus.
The effect of air-drying on glycosidically bound volatiles from seasonally collected origano (Origanum vulgare ssp. hirtum) from Croatia.
Floral Origin Markers of Chestnut and Lime Tree Honeys.
Adaptation of the food-borne pathogen Bacillus cereus to carvacrol.
Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties.
Combined action of S-carvone and mild heat treatment on Listeria monocytogenes Scott A.
Antimicrobial activity of carvacrol toward Bacillus cereus on rice.
The main citral-geraniol and carvacrol chemotypes of the essential oil of thymus pulegioides L. growing wild in vilnius district (Lithuania).
Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes.
Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus.
Toxicity of selected plant volatiles in microbial and mammalian short-term assays.
In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils.
Applications of High-Temperature Aqueous Media for Synthetic Organic Reactions.
Factors that interact with the antibacterial action of thyme essential oil and its active constituents.
A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish.
Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C09840
HMDB (The Human Metabolome Database):HMDB35770
FooDB:FDB014512
Export Tariff Code:2907.19.8000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•the commercial product consists of a mixture of isomers differing because of the position of the isopropyl radical. the technical & pure quality are different because of the odor characteristics. •the main constituentof origanum oilis carvacrol (ca 60%)

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 150.22077941895
Specific gravity @ 25 °C
Pounds per Gallon 8.096 to 8.18
Refractive Index 1.519 to 1.529 @ 20 °C
Melting Point 1 to 3°C @ 760 mm Hg
Boiling Point 148 to 149°C @ 50 mm Hg
Vapor Pressure 0.03 mmHg @ 25 °C
Flash Point TCC Value 106.67 °C TCC
logP (o/w) 3.49
Solubility
alcohol Yes
alkalies Yes
ether Yes
sulfuric acid Yes
water, 1250 mg/L @ 25 °C (exp) Yes
Stability
cream Unspecified
lotion Unspecified
non-discoloring in most media Unspecified
soap Unspecified

Organoleptic Properties

Odor Type: Spicy
spicy, woody, camphoreous, thyme, cooling, herbal, smoky
Odor strength medium
Substantivity 272 hour(s) at 100.00 %
Luebke, William tgsc, (1989) At 100.00 %. spice woody camphor thymol
Mosciano, Gerard P&F 23, No. 1, 33, (1998) Spicy, cooling, thymol-like, herbal and camphoreous with smoky nuances
Flavor Type: Spicy
spicy, herbal, phenolic, medicinal, woody
Mosciano, Gerard P&F 23, No. 1, 33, (1998) At 5.00 ppm. Spicy, herbal, phenolic, medicinal and woody
General comment Aromatic, medicinal

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 22 - Harmful if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 23 - Do not breath vapour.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 810 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

intravenous-mouse LD50 80 mg/kg
BEHAVIORAL: SLEEP
Journal of Medicinal Chemistry. Vol. 23, Pg. 1350, 1980.

intraperitoneal-mouse LD50 73300 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: ATAXIA
Quarterly Journal of Crude Drug Research. Vol. 19, Pg. 1, 1981.

oral-cat LDLo 100 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 46, 1959.

intravenous-dog LDLo 310 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Therapie. Vol. 3, Pg. 109, 1948.

oral-rabbit LDLo 100 mg/kg
Naunyn-Schmiedeberg's Archiv fuer Experimentelle Pathologie und Pharmakologie. Vol. 161, Pg. 196, 1931.

Dermal Toxicity:
skin-rabbit LDLo 2700 mg/kg
SKIN AND APPENDAGES (SKIN): "DERMATITIS, OTHER: AFTER SYSTEMIC EXPOSURE"
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 38, Pg. 366, 1949.

subcutaneous-mouse LD50 680 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Sapporo Igaku Zasshi. Sapporo Medical Journal. Vol. 3, Pg. 73, 1952.

subcutaneous-frog LDLo 75 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 46, 1959.

subcutaneous-rabbit LDLo 1000 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 46, 1959.

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
Recommendation for carvacrol usage levels up to:
4.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 14.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.30 (μg/capita/day)
Structure Class: I
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: -120.00000
beverages(nonalcoholic): -26.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -37.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -34.00000
fruit ices: -34.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -92.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
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

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

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

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf

Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species
View page or View pdf

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

Safety and efficacy of Nimicoat® (carvacrol) as a zootechnical additive for weaned piglets
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):499-75-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10364
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:3
2-methyl-5-propan-2-ylphenol
Chemidplus:0000499752
RTECS:FI1225000 for cas# 499-75-2