“…The phytochemicals like volatile oil, terpenes, flavonoids, lectins and alkaloids were studied in Arum genus. Kite et al [8][9][10] studied the odours of many Arum species and they identified 36 compounds, in which butanoïc acid esters, 1-decene, terpenes (citronellene and its derivatives), p-cresol, methyl salicylate, indole and 2-heptanone are common compounds. Some species appear clearly different like A. creticum or A. palaestinum, whose rotten fruit odour is due to benzyl alcohol and ethyl acetate.…”