96. Thyme

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch96

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Thyme, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch96

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • thyme;
  • dried leaves and flowering top of Thymus vulgaris - forming herbs known as thyme;
  • Ancient Egyptians, using thyme for embalming - ancient Greeks, thyme symbolic of bravery, used in baths and as incense in places of worship;
  • Dioscorides, the Greek physician - believing thyme could clear throats of people, affected by asthma;
  • thyme, of Eastern origin - from China and Indonesia;
  • thyme herb, size reduction and steam distillation - yielding 2–3% essential oil;
  • thyme oil analysis - from different regions;
  • FCC, and thyme oil - colorless, yellow, or red liquid with thyme's pleasant odor and pungent, persistent taste;
  • Creole and French cuisine, using thyme - processed foods, oleoresin convenient;
  • thymol ingredient in thyme oil, in medicines and cosmetics - in beverages, soups, baked goods and confectionery


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresins

  • Uses

  • Identification Numbers

  • References