Origanum oil

Origanum oils are produced from the flowering herb of Mediterranean Origanum (Lamiaceae) species, mainly Origanum vulgare L. ssp. hirtum. Spanish origanum oil is derived from Coridothymus capitatus Rchb., syn. Thymbra capitata (L.) Cav. The oils differ mainly in their content of carvacrol and thymol, which are major constituents. Oil with a high carvacrol content is a yellowish-red to dark brown liquid with a spicy, herbaceous odor, reminiscent of thyme.The color quickly turns to blackwhen in contact with iron. d2020 0.930–0.955; n20D 1.500–1.513; α20D 5 ° to +2 °; solubility: 1 vol in ≤4 vol of 70% ethanol; solutions may become opalescent. Composition: -terpinene 3.5–10%; p-cymene 5.5–9%, thymol 0–5%, carvacrol 60–75% (Spanish type). Annually, some 10 t each of Spanish origanum oil and of O. vulgare oil are produced, the latter mainly in Hungary. Origanum oils are used in perfume compositions for herbal, spicy, leathery notes and in seasoning mixtures.