“…In this work, 37 volatile compositions were identified in C. burmannii leaf essential oil (CBLEO) ( Table 1 ), of which many compounds and their contents were different from those reported for other Cinnamomum species (such as C. pauciflorum , C. zeylanicum , and C. camphora ) [ 26 , 37 , 43 ], indicating a difference in volatile profiling and its contents among different Cinnamomum species. It was also noted that most of our detected volatile compounds have been shown to have high antimicrobial activity, especially some major constituents, such as borneol (28.31%) [ 44 , 45 , 46 ], D-limonene (7.44%) [ 5 , 6 , 47 , 48 ], α-pinene (3.96%) [ 49 ], β-Caryophyllene (3.71%) [ 4 , 48 , 50 ], and α-terpineol (3.15%) [ 36 ]. Combined with the good inhibitory effect of CBLEO on all tested foodborne pathogens ( Table 2 ), it seems certain that these chemical compositions may be a potential of CBLEO to control pathogens.…”