<p xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:mml="http://www.w3.org/1998/Math/MathML">Various studies have aimed to investigate the chemical composition and biological properties of the T. vulgaris essential oil (EO). According to European Pharmacopoeia 5.0 (Ph. Eur. 5.0) [<bold><xref rid="R3" ref-type="bibr">3</xref></bold>], the minimum content of EO in T. vulgaris is 12 mL/kg, but the chemical composition shows variations, six chemotypes being mainly reported, namely geraniol, linalool, gamma-terpineol, carvacrol, thymol and trans-thujan-4-ol/terpinen-4-ol [<bold><xref rid="R4" ref-type="bibr">4</xref></bold>,<bold><xref rid="R5" ref-type="bibr">5</xref></bold>]. Both the isolation yield and the chemical composition of the EOs are dependent on a number of factors, such as the environment, growth region and cultivation practices [<bold><xref rid="R6" ref-type="bibr">6</xref></bold>]. In addition to the flavoring properties determined by the constitutive active ingredients, the thyme EO exhibits significant antimicrobial activity [<bold><xref rid="R4" ref-type="bibr">4</xref></bold>,<bold><xref rid="R7" ref-type="bibr">7</xref></bold>-<bold><xref rid="R9" ref-type="bibr">9</xref></bold>] as well as strong antioxidant properties [<bold><xref rid="R2" ref-type="bibr">2</xref></bold>,<bold><xref rid="R8" ref-type="bibr">8</xref></bold>].</p>