## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c} \hline \hline
**N** & **Compounds** & **RT** & **\% Area** \\ \hline
1 & \(p\)-Methoxytoluene & 5.32 & 1.13 \\ \hline
2 & Benzyl alcohol & 5.62 & 2.11 \\ \hline
3 & Linalool & 6.83 & 12.07 \\ \hline
4 & Methyl benzoate & 7.36 & 12.59 \\ \hline
5 & Benzyl acetate & 8.49 & 15.63 \\ \hline
6 & Citronellol & 9.92 & 0.96 \\ \hline
7 & Geraniol & 10.54 & 1.05 \\ \hline
8 & Eugenol & 13.35 & 0.20 \\ \hline
9 & Geranyl acetate & 13.77 & 3.42 \\ \hline
10 & Ylange & 13.83 & 1.26 \\ \hline
11 & Caryophyllene & 15.01 & 16.08 \\ \hline
12 & Humulene & 15.87 & 1.25 \\ \hline
13 & \(\gamma\)-Muurolene & 16.23 & 0.15 \\ \hline
14 & Germacrene D & 16.41 & 1.03 \\ \hline
15 & \(\alpha\)-Farnesene & 16.7 & 0.92 \\ \hline
16 & \(\delta\)-Cadinene & 17.09 & 0.81 \\ \hline
17 & Benzoic acid, 2-hydroxy-, 2-methylbutyl ester & 17.43 & 1.44 \\ \hline
18 & Amyl salicate & 18.14 & 3.09 \\ \hline
19 & Diethyl Phthalate & 18.39 & 17.72 \\ \hline
20 & cis-Isoeugenol & 18.66 & 1.08 \\ \hline
21 & \(\alpha\)-Cadinol & 19.45 & 0.14 \\ \hline
22 & Cedryl acetate & 20.81 & 1.34 \\ \hline
23 & Benzyl Benzoate & 20.89 & 7.16 \\ \hline
24 & Phenylacetic acid, 2-methylphenyl ester & 21.47 & 1.43 \\ \hline
25 & Benzoic acid, 2-hydroxy-, phenylmethyl ester & 21.72 & 4.47 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Chemical composition of ylang-ylang EO. carbons and monoter expygen derivatives. Monoterpene hydrocarbons were mainly represented by menthol (30.80%), D-limonene (18.43%), carvone (16.33%), L-menthone (12.55%), isomenthone (5.42%), levomenthol (3.39%), \(\beta\)-pinene (3.8%), methyl acetate (2.26%), and eucalypt (1.16%) and the sesquiterpene hydrocarbons by carvophyllene (0.58%) (Table 2). Twenty-five compounds were identified in the ylang-ylang EO, 19 of which were over 1.00% and the remaining less than 1.00% (Table 5). Monoterpene hydrocarbons and aromatic compounds predominated. The main representatives of the monoterre hydrocarbons were linalool (12.07%) and geranyl acetate (3.42%). The aromatic compounds were represented by methyl benzoate (12.59%), benzyl acetate (15.63%), diethyl phthalate (17.72%), benzyl benzoate (7.16%), benzoic acid (4.47%), benzyl alcohol (2.11%), and amyl salicate (3.09%) and the sesquiterion hydrocarbons by carvophyllene (16.8%) (Table 3). The results obtained were consistent with those of previous studies regarding ylang-ylang EO composition [34]. Five compounds were identified in the raspberry seed EO, and all of them were above 1% (Table 4). The aroma of the raspberry seed EO was due to 9-octadecancal (14.23%), tetradecanal (25.13%), methyl linolelaidate (25.13%), pentadecanal (3.74%), and limonene (1%). The EO main components were monoterre hydrocarbons and monoterpene oxygen derivatives. The results obtained were consistent with those of previous studies on raspberry seed, lavender, peppermint, and ylang-ylang EO compositions [31; 32; 33]. EOs are intricate combinations of volatile compounds extracted from many different plants. EO composition varies, primarily consisting of hydrocarbon terpen and terpenoids [55]. Many active components of EOs and extracts exhibit antimicrobial and antioxidant activity. Determination of the Antimicrobial Activities of Lavender, Raspberry Seed, Peppermint, and Ylang-Ylang EOs against Pathogenic and Spoilage Microorganisms  
The inhibitory activities of the EOs of peppermint, lavender, raspberry seed, and ylang-ylang against test pathogenic microorganisms causing food toxico-infections and intoxications were examined, and their corresponding minimum inhibitory concentrations (MICs) were determined. The results of the examination of the antimicrobial effects of EOs of peppermint, lavender, raspberry seed, and ylang-ylang against Gram-negative bacteria--_Escherichia coli_ ATCC 25922, _Salmonella abony_ NTCC 6017, _Pseudomonas aeruginosa_ NBIMCC 1390--are given in Figures 1-3, respectively.