Lemon balm contains eugenol, tannins, and terpenes. Other flavor compounds found were camphor, methyl, salicylate, pulegone, cinnamaldehyde (CAD), and eugenol. Prominent derivatives include eugenol, safrole, and many others. Coniferyl alcohol is an intermediate in biosynthesis of eugenol and of stilbenoids and coumarin. Synthetic attractants like methyl eugenol are very effective with tephritid flies. Other constituents include&colon; 1,8-cineole, eugenol, and myrcene, among others. The aroma profile of basil includes 1,8-cineole and methyl eugenol. Zingerone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol. The phenylpropenes, including eugenol, chavicol, safrole and estragole, are also derived from the monolignols. Vanillin was commercially produced from eugenol until the 1920s. The clove scent of sweet basil is derived from eugenol. The biosynthesis of eugenol begins with the amino acid tyrosine. Two of the most common chemotypes are based on methyl eugenol and E-methyl isoeugenol. Zinc oxide eugenol is also used as an antimicrobial additive in paint. The betel leaf chewed along with the nut contains eugenol, another vasoconstrictor.