The purpose of this study is to characterize the flavor chemotypes of deiiferent species of thymus herbs using GC/MS.Thyme is a Asian or Mediterranean native of the mint family, it is one of the most widely used herbs.Historically, thyme has been associated with courage, strength, happiness and wellbeing.In tea, or added to soups and sauces, thyme may soothe headaches, colds, coughs, and sore throats.A poultice made from the leaves may aid in healing sores.Diluted oil is used to massage aching muscles.As a part of the word of pharmacopoeia, thyme has been.used as a food preservative due to its antioxidant properties.Its principal oil, thymol, has antibacterial and antifungal properties.Although no longer listed with the US Pharmacopoeia or the FDA as a medicinal drug, it is still an agreeable component in throat lozenges, dental hygiene products, mouthwashes, and topical skin creams and salves.There is believed to be abut 100 species of thyme.All thymes are wonderfully aromatic.Thyme has a strong piquant or lemony flavor.For fresh use, the flavor is best just before flowering.There are many types of this mint-family perennial.Thymus-Jeju, Thymus-Serpyllum, Thymus-Mongolca, Thymus-Ulreungdo, and Thymus-Gayasan were used for this work.