| thymus vulgaris oil red india | |||
| Raghaven et al. (1995) compared the hydrodistilled oils of Indian thyme (ex. T. vulgaris) produced both from fresh plants and those dried under a variety of conditions. The composition of these oils, which were analyzed by GC (quantitative data) and GC/MS (component identification), can be seen in Table V. Only the fresh plant material analysis will be shown: | |||
| # | % | Leftshift | Components |
|---|---|---|---|
| 7 | 7.9 | para- | cymene |
| 8 | 0.3 | limonene | |
| 10 | 1.0 | linalool | |
| 4 | 1.0 | myrcene | |
| 3 | 1.4 | 1- | octen-3-ol |
| 5 | 0.2 | alpha- | phellandrene |
| 2 | 0.4 | alpha- | pinene |
| 11 | 0.5 | terpinen-4-ol | |
| 6 | 1.4 | alpha- | terpinene |
| 9 | 14.5 | gamma- | terpinene |
| 1 | 3.6 | alpha- | thujene |
| 12 | 60.1 | thymol | |
B. Raghavan, K. O. Abaham and W. D. Koller, Flavour quality of fresh and dried Indian thyme. PAFAI, (oct/Nov), 9-14 (1995). P&F 23, No. 1, 39, (1998) | |||