Cinnamomum aromaticum: A plant species of the genus CINNAMOMUM that contains CINNAMATES and has been used in traditional Chinese medicine (DRUGS, CHINESE HERBAL).Cinnamomum: A plant genus in the LAURACEAE family. The bark of the trees is used in FOLK MEDICINE and FLAVORING AGENTS.Cinnamomum zeylanicum: The tree which is known for its bark which is sold as cinnamon. The oil contains about 65-80% cinnamaldehyde and 10% EUGENOL and many TERPENES.Cinnamomum camphora: A tree, Cinnamomum camphora (L.) J. Presl, known as the source of CAMPHOR.Eugenia: A genus in the family Myrtaceae sometimes known as "stoppers" in FOLK MEDICINE. Many species of the genus SYZYGIUM have synonymous names that begin with the Eugenia genus name.Plant Bark: The outer layer of the woody parts of plants.Condiments: Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.Clove Oil: An oil from flower buds of SYZYGIUM trees which contains large amounts of EUGENOL.Eugenol: A cinnamate derivative of the shikamate pathway found in CLOVE OIL and other PLANTS.Oils, Volatile: Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleoptene (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensability.Rhodocyclaceae: A family of gram-negative bacteria in the order Rhodocyclales, class BETAPROTEOBACTERIA. It includes many genera previously assigned to the family PSEUDOMONADACEAE.Plant Extracts: Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.AcroleinAphrodisiacs: Chemical agents or odors that stimulate sexual desires. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Spices: The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.Pinus sylvestris: A plant species of the genus PINUS which is the source of pinosylvin. It is sometimes called Scotch pine or Scots pine, which is also a common name for other species of this genus.Zingiberaceae: A plant family of the order Zingiberales, subclass Zingiberidae, class Liliopsida. It includes plants which have both flavoring and medicinal properties such as GINGER; turmeric (CURCUMA), and cardamom (ELETTARIA).Leptospermum: A plant genus of the family MYRTACEAE. The common name of tea tree is also used for MELALEUCA and KUNZEA.Betaproteobacteria: A class in the phylum PROTEOBACTERIA comprised of chemoheterotrophs and chemoautotrophs which derive nutrients from decomposition of organic material.Myristica fragrans: A plant species in the MYRISTICACEAE family. The seed is used as a spice and used for antimicrobial and psychoactive effects. Myristicin, SAFROLE, and methyleugenol are key components.