One of the mysteries of the English language finally explained.
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
- ‘Other natural antimicrobials include the phenolic compounds thymol, found in thyme, oregano and sage, and eugenol, the main flavour ingredient of cloves and allspice.’
- ‘The taste is acid but sweet, with an unusual aromatic quality partly due to eugenol, an essential oil found also in cloves.’
- ‘Its synthetic counterpart, made from guaiacol or eugenol, is used in artificial vanillas.’
- ‘Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.’
- ‘The aromatic chemical in clove called eugenol anesthetizes pain and kills bacteria.’
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.
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