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W306509

Sigma-Aldrich

Thyme oil

white, FG

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About This Item

Numer CAS:
8007-46-3
Numer FEMA:
3065
Numer MDL:
MFCD00148640
Kod UNSPSC:
12164502
NACRES:
NA.21

pochodzenie biologiczne

Thymus vulgaris and/or Thymus zygis oil

klasa czystości

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

zgodność regionalna

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 182.2

aktywność optyczna

[α]20/D −1°, neat

pochodzenie

France origin

współczynnik refrakcji

n20/D 1.502

tw

195 °C

gęstość

0.917 g/mL at 25 °C

Zastosowanie

flavors and fragrances

Dokumentacja

see Safety & Documentation for available documents

alergen pokarmowy

no known allergens

alergen zapachowy

linalool, citral (neral+geranial), limonene (sum of D, L and DL), geraniol, α-pinene and β-pinene

Organoleptyczne

herbaceous; camphoraceous

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Opis ogólny

Natural occurrence: Thyme.

Zastosowanie


  • Obliteration of H. pylori infection through the development of a novel thyme oil laden nanoporous gastric floating microsponge.: This study presents an innovative application of thyme oil encapsulated within nanoporous microsponges designed to target and eradicate Helicobacter pylori in the stomach, demonstrating the potential of natural compounds in medical applications (Jafar et al., 2024).

  • Experimental trials to assess the immune modulatory influence of thyme and ginseng oil on NDV-vaccinated broiler chickens.: This research evaluates the immunomodulatory effects of thyme oil on vaccinated poultry, suggesting its utility in enhancing immune responses in agricultural practices (Hassanin et al., 2024).

  • Antimicrobial polysaccharide hydrogels embedded with methyl-β-cyclodextrin/thyme oil inclusion complexes for exceptional mechanical performance and chilled chicken breast preservation.: Highlights the development of polysaccharide-based hydrogels incorporating thyme oil for food preservation, showcasing its antibacterial properties and potential for extending the shelf life of perishable goods (Chen et al., 2024).

  • Corn cob nanocellulose packaging for increasing the shelf life of food products.: Investigates the role of thyme oil in biodegradable packaging solutions, enhancing the antimicrobial properties of corn cob nanocellulose composites, which could revolutionize sustainable packaging technologies (Cheran et al., 2024).

  • Evaluation of the effectiveness of natural extract as a substituent for synthetic preservatives and antioxidants in pharmaceutical preparations.: Examines thyme oil′s efficacy as a natural preservative in pharmaceutical products, promoting its application as a safer alternative to synthetic additives (Al-Rimawi et al., 2024).

Działania biochem./fizjol.

Taste at 50 ppm
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Piktogramy

FlameCorrosion
GHS02,GHS05

Hasło ostrzegawcze

Danger

Zwroty wskazujące rodzaj zagrożenia

H226,H314

Klasyfikacja zagrożeń

Flam. Liq. 3 - Skin Corr. 1B

Kod klasy składowania

3 - Flammable liquids

Klasa zagrożenia wodnego (WGK)

WGK 2

Temperatura zapłonu (°F)

140.0 °F - closed cup

Temperatura zapłonu (°C)

60 °C - closed cup

Środki ochrony indywidualnej

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Certyfikaty analizy (CoA)

Poszukaj Certyfikaty analizy (CoA), wpisując numer partii/serii produktów. Numery serii i partii można znaleźć na etykiecie produktu po słowach „seria” lub „partia”.

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Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.

Odwiedź Bibliotekę dokumentów

Siqi Li et al.
Food chemistry, 339, 128016-128016 (2020-11-07)
The aim of this study was to develop a thyme oil emulsion with good physicochemical properties and antibacterial activity. Initially, oil-in-water emulsions containing whey protein-coated essential oil droplets were prepared by high-pressure homogenization. The double-layer emulsions were formed around the
Victor Ryu et al.
Food chemistry, 245, 104-111 (2017-12-31)
The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a
Jelica Lazarević et al.
Insects, 11(9) (2020-08-28)
The bean weevil Acanthoscelides obtectus Say (Coleoptera: Chrysomelidae: Bruchinae) can cause significant losses in production of its primary host common bean Phaseolus vulgaris L. To avoid bean protection with environmentally risky chemical insecticides and provide sustainable and safe production of
Jia Xue et al.
International journal of food microbiology, 210, 1-8 (2015-06-18)
Emulsions of essential oils are investigated as potential intervention strategies to improve food safety and are preferably prepared from generally-recognized-as-safe emulsifiers. Stable thyme oil nanoemulsions can be prepared using combinations of sodium caseinate (NaCas) and soy lecithin. The objective of
L L Dunn et al.
Journal of food protection, 82(1), 159-163 (2019-02-01)
Alternative postharvest sanitizers to chlorine are of increasing interest for many organic growers and consumers. An emulsion of clove bud oil (CBO; 0.2 and 0.5%) or thyme oil (0.2 and 0.5%) was evaluated as a sanitizer for produce washing against
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