TABLE 1.

Constituents of Spanish type origanum oil, as defined by specifications: batch to batch variation based on the analysis of five batches by gas chromatography with flame ionisation detector (GC–FID). The content of each constituent is expressed as the area per cent of the corresponding chromatographic peak (% GC area), assuming the sum of chromatographic areas of all detected peaks as 100%.

Constituent EU register name	CAS No	FLAVIS No	% GC area
			Specification a	Mean	Range
Carvacrol	499‐75‐2	04.031	60–75	69.9	69.1–70.3
Thymol	89‐83‐8	04.006	0–5	1.4	1.1–1.6
p‐Cymene (1‐isopropyl‐4‐methylbenzene)	99‐87‐6	01.002	5.5–9	7.7	6.8–8.4
γ‐Terpinene	99‐85‐4	01.020	3.5–10	5.3	4.1–6.7
β‐Caryophyllene	87‐44‐5	01.007	2–5	3.2	3.0–3.5

Abbreviations: CAS No, Chemical Abstracts Service number; EU, European Union; FLAVIS No, EU Flavour Information System numbers.

^a Specification defined based on GC–FID analysis.