This hydrocarbon compound, which is a volatile phenol, has an intense odor of cloves and nutmeg. In the perfume industry it is used extensively for spicy notes. It is also used in the production of synthetic vanillin. In its natural form, the substance is found in bananas, basil, bay oil, clove oil, cherries, laurel, nutmeg and also in oak wood. During barrel ageing or barrique ageing it gets into the wine. Eugenol has an analgesic, anti-inflammatory and disinfecting effect and inhibits the growth of bacteria and yeast fungi. Among other things, the substance is responsible for the typical muscatel tone in grapes and wines. See also under flavouring substances.