“…In particular, as already reported (Sunesen, Dorigoni, Zanardi, & Stahnke, 2001), the major source of disulphide di-2-propenyl was from garlic, while eugenol came from clove (Singh, Singh, Bhunia, & Singh, 2003). Myristicin, safrol, terpinenen-4-ol, -pinene and -pinene came from nutmeg (Takikawa et al, 2002), trans-anethole can be associated with aniseed (Kreydiyyeh, Usta, Khuzama, Markossian, & Daher, 2003), linalool with coriander (Delaquis, Stanich, Girare, & Mazza, 2002) and cinnamic aldehyde with cinmamon. Most of the other compounds were associated with pepper (Plessi, Bertelli, & Maglietta, 2002).…”