Indonesia is the largest clove producer in the world. In 2012, total world clove production is 113,215 tons where nearly 71 % (79,250 tons) comes from Indonesia. Although Indonesia is a major producer of clove in the world, research and publications about cloves in this country are scarce and hence knowledge about characteristics of difference varieties of cloves is very limited. The present study was aimed to compare major and minor constituents in clove oil responsible for their flavor based on origin which are cloves from Toli-Toli and Bali. The clove bud oil was isolated from clove bud (Syzygium aromaticum) using steam distillation. The compounds of clove bud oil was analyzed using GC-MS. The major compounds of clove oil were eugenol, caryophyllene, α-humulene and eugenyl acetate with composition 66.37 %, 15.38 %, 1.97 % and 12.99 %, respectively (Toli-Toli) and clove from Bali were 72.34 %, 12.51 %, 2.34 % and 5.33 %, respectively. The unique minor compounds of clove oil from Toli-Toli were (+)-δ-cadinene (0.13 %) and β-caryophylladienol (0.19 %) while in clove oil from Bali were valencene (0.17 %), δ-selinene (0.22 %) and alloaromadendrene (0.24 %). A total of 36 compounds were identified from the clove bud oil Toli-Toli and 38 compounds from the clove bud oil Bali.