Oreganol

Oreganol is a proprietary name for a flavouring ingredient derived from oregano, a herb native to the Mediterranean region. It is typically produced through steam distillation or solvent extraction of oregano leaves to concentrate its aromatic compounds, primarily carvacrol and thymol, which give oregano its characteristic pungent, warm flavour.

Oreganol is used as a flavouring agent to impart the distinct taste of oregano to a wide range of food products. It is commonly found in savoury items such as pasta sauces, bread products, marinades, and processed meats, where it enhances the overall flavour profile.

Oreganol is used as a flavouring and is not subject to the same regulatory framework as food additives in Great Britain. Flavourings are regulated under assimilated Regulation (EC) No 1334/2008. EFSA has evaluated many flavouring substances, including those found in oregano, as part of its safety assessments. At typical dietary intakes, flavourings like those in oreganol are generally considered safe. Some research has explored the potential antioxidant and antimicrobial properties of compounds found in oregano, but these are not typically associated with health benefits at the levels found in food.