eugenol

American  

[yoo-juh-nawl, -nohl] / ˈyu dʒəˌnɔl, -ˌnoʊl /

noun

Chemistry, Pharmacology.

1. a colorless, oily, spicy, aromatic, very slightly water-soluble liquid, C 10 H 12 O 2 , extracted from certain essential oils, as oil of cloves: used chiefly in perfumery and in dentistry as an antiseptic.

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eugenol British  

/ ˈjuːdʒɪˌnɒl /

noun

1. a colourless or pale yellow oily liquid substance with a spicy taste and an odour of cloves, used in perfumery; 4-allyl-2-methoxyphenol. Formula: C 10 H 12 O 2

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Etymology

Origin of eugenol

1885–90; < New Latin Eugen ( ia ) name of genus of trees (after Prince Eugène of Savoy; -ia ) + -ol ²

Example Sentences

For basil, those oils are called eugenol and linalool; oregano gets its flavors from carvacrol and thymol.

From Salon

As it happens, one substance that keeps TRPC5 from opening is eugenol, the main ingredient in oil of cloves, a traditional treatment for toothache.

From New York Times

Though the Food and Drug Administration in the United States is equivocal about eugenol’s effectiveness, if it does lessen the pain for some people, it may be because of its effect on TRPC5.

From New York Times

The six artificial flavors in question, with names like methyl eugenol, benzophenone, ethyl acrylate and pyridine, are used to create cinnamon or spicy notes, fruity or minty flavors, or even hints of balsamic vinegar.

From Washington Times

The more common variety, sweet basil, has eugenol in lower levels.

From Chicago Tribune