Table 1.
Chemical composition of essential oils of garlic (EOG), onion (EOO), and cinnamon (EOC).
| Concentration (% Peak Area) | ||||
|---|---|---|---|---|
| No. | Compound | EOG | EOO | EOC |
| 1 | sulfide allyl mehtyl | 1.41 | - | - |
| 2 | 1,2-dithiolane | 0.30 | - | - |
| 3 | diallyl sulfide | 20.89 | - | - |
| 4 | allyl methyl disulfide | 1.12 | - | - |
| 5 | diallyl disulfide | 22.74 | - | - |
| 6 | trisulfide, methyl 2-propenyl | 2.94 | - | - |
| 7 | 4-mehtyl-1,2,3-trithiolane | 0.58 | - | - |
| 8 | 3,vinil-1,2-dithiacyclohex-5-nne | 0.52 | - | - |
| 9 | diallyl trisulfide | 25.13 | - | - |
| 10 | 1-allyl-3-propyl trisulfane | 0.27 | - | - |
| 11 | 5-methyl,1,2,3,4-tetrathiane | 0.43 | - | - |
| 12 | tetrasulfide, di-2-propenyl | 13.54 | - | - |
| 13 | 6,htyl-4,5,7-trithia-2,8-decadiene | 0.54 | - | - |
| 14 | 1,allyl-3-(2 allylthio)propyl)trisulfane | 0.93 | - | - |
| 15 | dimethyl disulfide | - | 0.07 | - |
| 16 | ropyl ydrodisulfide | - | 0.09 | - |
| 17 | propyl sulfide | - | 0.33 | - |
| 18 | disulfide, mehtyl propyl | - | 5.11 | - |
| 19 | dimehtyl trisulfide | - | 0.25 | - |
| 20 | dipropyl disulfide | - | 31.11 | - |
| 21 | trisulfide, mehtyl propyl | - | 6.69 | - |
| 22 | trisulfide, dipropyl | - | 35.46 | - |
| 23 | tetrasulfide, dipropyl | - | 17.65 | - |
| 24 | benzaldehyde | - | - | 0.97 |
| 25 | benzaldehyde, 2-hydroxy | - | - | 0.21 |
| 26 | phenyl ethyl alcohol | - | - | 0.93 |
| 27 | benzenepropanal | - | - | 0.49 |
| 28 | benzofuran, 2-mehtyl- | - | - | 0.17 |
| 29 | octanoic acid, ethyl ester | - | - | 0.05 |
| 30 | (Z)-cinnamaldehyde | - | - | 0.37 |
| 31 | 3-phenylpropanol | - | - | 0.07 |
| 32 | benzaldehyde,2-methoxy- | - | - | 0.22 |
| 33 | acetic acid, 2-phenylethyl ester | - | - | 0.08 |
| 34 | E-cinnamaldehyde | - | - | 76.54 |
| 35 | cinnamyl alcohol | - | - | 0.30 |
| 36 | copaene | 0.30 | ||
| 37 | coumarin | - | - | 2.59 |
| 38 | acetic acid, cinnamyl eeter | - | - | 4.21 |
| 39 | (Z)-2-mehtoxy cinnamaldehyde | - | - | 10.30 |