Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun An aromatic phenolic compound, C10H14O, found in plants such as oregano and savory and used in flavorings and fungicides.
from The Century Dictionary.
- noun A viscid oily substance, of a very disagreeable odor and strong taste, made from oil of caraway. In medicine it has been found serviceable in relieving toothache.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Chem.) A thick oily liquid, C10H13.OH, of a strong taste and disagreeable odor, obtained from oil of caraway (
Carum carui ).
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun chemistry A
monoterpenoid phenol with a characteristicpungent , warm odour oforegano and apizzalike taste.
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Despite its gentler aroma, thymol is as powerful a chemical as carvacrol, which is why thyme oil has long been used as an antimicrobial agent in mouthwashes and skin creams.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Despite its gentler aroma, thymol is as powerful a chemical as carvacrol, which is why thyme oil has long been used as an antimicrobial agent in mouthwashes and skin creams.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157: H7 and B. cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
FoodQualityNews RSS jane.byrne@decisionnews.com 2010
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Some varieties do have a high carvacrol content, some more resemble thyme, and some are more woody and piney.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Despite its name, Cuban oregano is an Asian member of the mint family, Plectranthus amboinicus, with fuzzy succulent leaves and a good dose of carvacrol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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It has a complex flavor that includes musky sulfur compounds, and clove and oregano notes from the phenolics eugenol and carvacrol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Thymol is a kinder, gentler version of carvacrol, penetrating and spicy, but not as aggressively so.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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There are also many flavors of thyme, including lemon, mint, pineapple, caraway, and nutmeg. A number of thyme species and varieties taste much like oregano because they contain carvacrol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Greek oreganos are typically rich in carvacrol, while milder Italian, Turkish, and Spanish oreganos contain more thyme-like thymol and fresh, green, floral, and woody terpenes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Both summer savory (S. hortensis) and winter savory (S. montana) taste like a mixture of oregano and thyme; they contain both carvacrol and thymol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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