Obtained from aromatic plants, essential oils have been utilised as natural food preservatives. Their ability to inhibit microorganism growth results from their varied chemical compositions. Furthermore, due to their classification as generally recognised as safe (GRAS) and low toxicity levels, there has been an increased study of essential oils’ compositions and antimicrobial properties against pathogens living in the human oral cavity. An initial evaluation was conducted with 11 essential oils to verify their antimicrobial activities in vitro against opportunistic pathogenic bacteria Staphylococcus aureus, Streptococcus sanguinis and Streptococcus mutans, also a model yeast Candida albicans. The antimicrobial activity was evaluated by agar disk diffusion assay, while PT kindly provided chemical composition data. Darjeeling Sembrani Aroma. The result showed that tested essential oils exhibited an inhibition zone range of 8.13 to 40.00 mm for bacteria and 7.63 to 44.04 mm for yeast. Chemical compositions of the oils revealed that the major compounds are monoterpenes, followed by sesquiterpenes and phenylpropanoids.