## 3 Results and Discussion
### Quantification and Semi-Quantification of Volatile and Non-Volatile Compounds  
A heatmap was generated for the most abundant volatile compounds (Figure 2A, Table S2), while twenty-eight phenolic compounds were quantified using LC-MS/MS (Figure 2B, Table S1). GC-MS analysis was conducted for the detailed profiling of volatile constituents from selected culinary spices and herbs (sweet basil, mint, fenugreek, fennel, and coriander), and 49 compounds were identified. The GC-MS total ion chromatograms (TIC) of the selected herbs and spices are given in Figure S1. The highest number of phenolic compounds were quantified in basil (twenty-four compounds), mint (twenty-one compounds), fennel and fenugreek (fourteen compounds), and coriander (twenty-one compounds), respectively. The three major compounds (caffeic acid, \(p\)-coumaric acid, and chlorogenic acid) are found in almost all five selected culinary spices and herbs but in different quantities. For instance, the highest amount of \(p\)-coumaric acid and chlorogenic acid were quantified in basil (144.63 \(\pm\) 4.72 \(\upmu\)g/g) and (384.07 \(\pm\) 12.39 \(\upmu\)g/g), respectively, while the lowest amount of \(p\)-coumaric acid was found in coriander (22.43 \(\pm\) 1.07 \(\upmu\)g/g) and the least amount of chlorogenic acid was observed to be in fennel (29.07 \(\pm\) 0.98 \(\upmu\)g/g). The highest amount of caffeic acid was quantified in mint (157.82 \(\pm\) 8.62 \(\upmu\)g/g) and lowest in fenugreek (11.66 \(\pm\) 0.58 \(\upmu\)g/g). Moreover, the highest amount of rosmarinic acid and 3-sinapoylquinic acid was quantified in mint (416.16 \(\pm\) 19.13 \(\upmu\)g/g) and (114.73 \(\pm\) 2.41 \(\upmu\)g/g), respectively and the lowest values for these compounds were observed in fennel as (16.49 \(\pm\) 2.04 \(\upmu\)g/g) and (8.93 \(\pm\) 0.30 \(\upmu\)g/g), respectively. 5-feruoylquinic acid and epicat  
Figure 2: Heatmap analysis of the concentration of volatile (**A**) and non-volatile phenolic components (**B**) in basil (B), mint (M), fenugreek (F), fennel (Fe), and coriander (Co). nolic compounds observed to be quantified only in basil with values of (80.20 \(\pm\) 5.11 \(\mathrm{\SIUnitSymbolMicro g}\)/g) and (17.41 \(\pm\) 1.73 \(\mathrm{\SIUnitSymbolMicro g}\)/g), respectively. Gallic acid was quantified in the range of 7 to 74 \(\mathrm{\SIUnitSymbolMicro g}\)/g in basil, fennel, coriander, and fenugreek. The following phenolic compounds (rosmanol, umbelliferone, sagerinic acid, syringic acid and gallocatechin) are only observed and quantified in mint and basil. Rosmanol, sagerinic acid, syringic acid and gallocatechin have shown higher quantification values for mint as (26.52 \(\pm\) 0.88 \(\mathrm{\SIUnitSymbolMicro g}\)/g), (402.63 \(\pm\) 16.81 \(\mathrm{\SIUnitSymbolMicro g}\)/g), (44.82 \(\pm\) 3.83 \(\mathrm{\SIUnitSymbolMicro g}\)/g), (430.61 \(\pm\) 19.62 \(\mathrm{\SIUnitSymbolMicro g}\)/g), respectively, and lower quantification values for basil as (16.45 \(\pm\) 6.03 \(\mathrm{\SIUnitSymbolMicro g}\)/g), (113.31 \(\pm\) 9.29 \(\mathrm{\SIUnitSymbolMicro g}\)/g), (14.91 \(\pm\) 0.62 \(\mathrm{\SIUnitSymbolMicro g}\)/g), (25.03 \(\pm\) 2.41 \(\mathrm{\SIUnitSymbolMicro g}\)/g). In contrast, umbelliferone showed the opposite trend as it has a higher quantification value for basil (102.63 \(\pm\) 24.94 \(\mathrm{\SIUnitSymbolMicro g}\)/g) and a lower quantification value for mint (52.41 \(\pm\) 4.62 \(\mathrm{\SIUnitSymbolMicro g}\)/g). \(p\)-hydroxybenzoic acid and kaempferol-3-glucoside were quantified only in basil and fennel and the highest amount for these two compounds were quantified in basil (124.83 \(\pm\) 15.83 \(\mathrm{\SIUnitSymbolMicro g}\)/g) and (19.09 \(\pm\) 0.83 \(\mathrm{\SIUnitSymbolMicro g}\)/g) while the lowest was measured in fennel (73.39 \(\pm\) 5.74 \(\mathrm{\SIUnitSymbolMicro g}\)/g) and (2.59 \(\pm\) 0.18 \(\mathrm{\SIUnitSymbolMicro g}\)/g), respectively.