Aroma volatile compounds of parsley cultivated in the Kingdom of Saudi Arabia and Egypt extracted by hydrodistillation and headspace solid-phase microextraction Amr Farouka, Hatem Alib,c, Abdel Rahman Al-Khalifab, Mohamed Mohsend,e, and Reda Fikryd aFlavour and Aroma Chemistry Department, National Research Center, Cairo, Egypt; bFood Science and Nutrition