A colourless or pale yellow liquid compound present in oil of cloves and other essential oils and used in perfumery.
Alternative name: 4-allyl-2-methoxyphenol; chemical formula: C₁₀H₁₂O₂
- ‘The taste is acid but sweet, with an unusual aromatic quality partly due to eugenol, an essential oil found also in cloves.’
- ‘The aromatic chemical in clove called eugenol anesthetizes pain and kills bacteria.’
- ‘Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.’
- ‘Other natural antimicrobials include the phenolic compounds thymol, found in thyme, oregano and sage, and eugenol, the main flavour ingredient of cloves and allspice.’
- ‘Its synthetic counterpart, made from guaiacol or eugenol, is used in artificial vanillas.’
Late 19th century from eugenia (genus name of the tree from which oil of cloves is obtained, named in honour of Prince Eugene of Savoy (1663–1736)) + -ol.