Plant essential oils and their components were evaluated against spoilage yeasts.

Of clove, thyme oils and cinnamon oils, the latter was most effective in inhibiting yeast in media.

Of cinnamic acid, eugenol, carvacrol, thymol, and cinnamaldehyde, the latter was most effective in inhibiting yeast in media.

Cinnamon oil and cinnamaldehyde, were effective in inhibiting some yeasts in a model salad dressing.

The compounds show some promise as adjuncts or potential “natural” replacements for sodium benzoate or potassium sorbate.