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For basil, those oils are called eugenol and linalool; oregano gets its flavors from carvacrol and thymol.

As it happens, one substance that keeps TRPC5 from opening is eugenol, the main ingredient in oil of cloves, a traditional treatment for toothache.

Though the Food and Drug Administration in the United States is equivocal about eugenol’s effectiveness, if it does lessen the pain for some people, it may be because of its effect on TRPC5.

The six artificial flavors in question, with names like methyl eugenol, benzophenone, ethyl acrylate and pyridine, are used to create cinnamon or spicy notes, fruity or minty flavors, or even hints of balsamic vinegar.

The more common variety, sweet basil, has eugenol in lower levels.