Carvacrol

Carvacrol is a phenolic monoterpenoid which is one of the flavour compounds in many herbs and spices, especially thyme and oregano, where it contributes a warm, pungent, slightly medicinal note. It has antioxidative activity and antimicrobial activity, which is why oregano and thyme oils are studied as natural preservatives for foods. Its potency means small amounts strongly influence aroma, and food scientists explore encapsulation to deliver its flavour and protection without overwhelming the product. Its strong flavour means it must be dosed carefully to protect foods without tainting them.