Carvacrol
Overview
Carvacrol is a phenolic monoterpene isomer of thymol. In Thymus vulgaris it often occurs at lower abundance than thymol, but it can dominate other chemotypes and related herbs. Like thymol, it is a defining aroma compound rather than a USDA proximate nutrient.
Food pages should record it only where herb-specific volatile analyses support presence, and should not convert essential-oil percentages into invented leaf composition values.
Recipes
Foods
1 food containing this substance
Thyme
Thymol-rich culinary herb with antioxidant and antimicrobial polyphenols