Description
What it is. Aqueous extract of thyme (Thymus vulgaris L., T. zygis L.), obtained from the aerial parts of the plant. It is a natural flavouring substance, characterised by its content of phenolic compounds typical of thyme (including thymol).
What it is for. This sensory additive is generally used for its flavouring properties, to act on the palatability of compound feed. It belongs to the functional group of flavouring compounds and may be used in various species, with no specific age or physiological stage restriction reported. A study in dairy cows assessed the administration of thyme essential oil on milk composition and microbiological quality; it illustrates a use context but does not constitute a dosage basis.
Points to watch. As a group 2b substance, the extract must meet purity and identification specifications for the flavouring material, with no maximum content set in the official description. The content of active principles (notably thymol) may vary depending on botanical origin and extraction process, requiring attention to batch standardisation and storage conditions away from light and heat.
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