Abstract
In the studies conducted in 2016-2017, the chemical composition of the essential oils isolated from the herb of two thyme (Thymus vulgaris L.) cultivars was investigated by gas chromatography-mass spectrometry (GC-MS). The GC-MS analyses of the volatile oils of T. vulgaris L. cv. ‘English Winter’ and cv. ‘Summer Thyme de Provence’ led to the identification of 80 and 73 constituents, respectively. The main components found in the oil of ‘English Winter’ cultivar were thymol (44.97 and 38.06% in 2016 and 2017, respectively), p-cymene (7.61 and 10.34%), γ-terpinene (7.08 and 6.66%) and carvacrol (5.11 and 8.27%). Similarly, thymol (36.82 and 37.32%), p-cymene (15.73 and 11.20%), γ-terpinene (5.34 and 11.09%) and carvacrol (6.50 and 5.35%) dominated in the essential oil of ‘Summer Thyme de Provence’ cultivar. However, the higher content of thymol was noted for cultivar ‘English Winter’, while cultivar ‘Summer Thyme de Provence’ was richer in p-cymene.
 
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 In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.
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Highlights
Thyme (Thymus vulgaris L.), an aromatic perennial subshrub belonging to the Lamiaceae family, is commonly known for its therapeutic properties since ancient times
The yield of essential oils obtained by hydrodistillation from the dried aerial parts of two thyme cultivars ranged from 0.86 to 1.40% (v/w) (Table 2)
The content of essential oil in dry thyme herb varied from 0.32% (Ozguven and Tansi, 1998) to 4.90% (Carlen et al, 2010)
Summary
Thyme (Thymus vulgaris L.), an aromatic perennial subshrub belonging to the Lamiaceae family, is commonly known for its therapeutic properties since ancient times. The beneficial properties of thyme are a consequence of the presence of thymol and carvacrol in its essential oil (Agili, 2014). Thymi aetheroleum has been reported to be in world’s top ten of essential oils used as food additive (Marzec et al, 2010; Agili, 2014). It is mainly applied in the production of candies, herbal teas and ice tea (Carlen et al, 2010)
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