Objectives: To study the microscopic features of the organs that contain the aroma-producing components in clove. Methods: Microtoming was used to elucidate microscopical information and aroma secreting structure of the leaf, flower bud and fruit of Syzygium aromaticum. Finding: The anatomical study confirmed that the aroma-secretion mechanisms are located mostly in aerial parts of flower bud, mother fruit and leaf as they exhibit the secretory cavities. Novelty: This study presents a simple, yet direct evidence, of determining the accumulation of bio-active components in the various parts of the clove which traditionally known as spice and condiments. Keywords: Microscopic, Aroma, Secretory Cavity, Myrtaceae, Syzygium aromaticum
Parimala et al. (Sun,) studied this question.