Sharp, pungent herbal-spicy aroma reminiscent of thyme and oregano, with a hot, phenolic bite from carvacrol. Warm and slightly medicinal with a dry, peppery edge.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 357.
Savory Oil is a pale yellow or almost colorless liquid.
The oil has a fresh medicinal-spicy odor, reminiscent of sage and thyme, but with a sharpness recalling that of cumin oil, although not distinctly green. The dryout is rather phenolic-harsh.
The flavor of Savory Oil is disappointingly sharp, biting or burning, almost bitter. At low concentrations only, the flavor can be recognized as pleasant, herbaceous, reminiscent of the culinary herb.
The oil can be useful and interesting in perfumes of the forest-type, chypres, fougéres, or as a modifier in lavender bouquets and colognes along with citrus oils and oakmoss products.
The oil is used mainly in flavors for sauces, seasonings, canned meat, pickles, vinegars, etc.
The essential oil is obtained by steam distillation of the entire overground plant with its flowering stalks.