## 2 Results and Discussion
### Application of the HS-SPME/GC-MS Method to Strawberry Fruit Samples
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c} \hline
**No.** & **Compound Name and Class** & **RI Calc.** & **Fresh** & **Frozen** & **Freeze-** & **Microwave-** & **Oven-Dried** & **Oven-Dried** & **Oven-Dried** & **Shade** & **Jam 1** & **Jam 2** & **Jam 3** & **Jam 4** \\ \hline \multicolumn{1}{c}{**Furanances**} & & **0.10** & **0.15** & **3.27** & **1.99** & **0.94** & **11.44** & **10.77** & **0.00** & **0.00** & **5.34** & **0.00** \\
1 & 2.4-Dhydoray-2.5-dimethyl- & 976 & 0.00 & 0.00 & 0.00 & 0.00 & 0.11 & 0.25 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
3(2H)-furan-3-cone & 976 & 0.00 & 0.00 & 0.00 & 0.00 & 0.11 & 0.25 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
2 & Dhydor(5-methyl)-5\(\times\)vinyl-2(2H)- & 1037 & 0.00 & 0.00 & 0.00 & 0.41 & 0.00 & 0.00 & 0.38 & 0.00 & 0.00 & 0.00 & 0.00 \\
3 & Mesfiurane & 1058 & 0.08 & 0.13 & 3.23 & 1.58 & 0.81 & 9.30 & 8.47 & 0.00 & 0.00 & 5.34 & 0.00 \\
4 & Furanel & 1066 & 0.02 & 0.02 & 0.04 & 0.00 & 0.02 & 1.89 & 1.92 & 0.00 & 0.00 & 0.00 & 0.00 \\
5 & \(\gamma\)-Butylrolactone & **4.07** & **30.05** & **14.82** & **8.62** & **4.80** & **7.18** & **13.83** & **18.12** & **1.32** & **22.11** & **11.81** \\
5 & \(\gamma\)-Butylrolactone & 923 & 3.11 & 0.00 & 1.85 & 4.72 & 3.15 & 1.67 & 4.33 & 0.67 & 0.19 & 0.00 & 3.48 \\
6 & \(\gamma\)-Caprolactone & 1050 & 0.00 & 0.00 & 0.09 & 0.09 & 0.21 & 0.00 & 0.16 & 0.00 & 0.00 & 0.00 & 0.05 \\
7 & \(\delta\)-caprolactone & 1088 & 0.00 & 0.00 & 0.14 & 0.42 & 0.09 & 0.34 & 0.07 & 0.00 & 0.00 & 0.00 & 0.00 \\
8 & \(\gamma\)-Calculate & 1250 & 0.00 & 0.01 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
9 & \(\delta\)-Calculate & 1276 & 0.00 & 0.00 & 0.00 & 0.00 & 0.01 & 0.04 & 0.07 & 0.00 & 0.00 & 0.00 & 0.00 \\
10 & \(\gamma\)-Nonalactone & 1353 & 0.01 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.06 & 0.00 & 0.00 & 0.00 & 0.00 \\
11 & \(\gamma\)-Decalactone & 1459 & 0.89 & 26.08 & 12.14 & 3.15 & 1.28 & 4.78 & 8.60 & 15.22 & 0.35 & 20.76 & 7.47 \\
12 & \(\gamma\)-Dodecalactone & 1677 & 0.04 & 3.97 & 0.49 & 0.24 & 0.06 & 0.35 & 0.54 & 2.23 & 0.78 & 1.35 & 0.81 \\
**Eaters** & **36.96** & **21.38** & **24.05** & **0.35** & **17.48** & **19.00** & **34.34** & **0.00** & **10.00** & **0.00** \\
13 & Ethyl acetate & 610 & 2.56 & 0.46 & 0.29 & 0.00 & 0.00 & 0.00 & 2.50 & 0.00 & 0.00 & 0.00 & 0.00 \\
14 & Methyl bicarbonate & 721 & 0.24 & 0.46 & 0.09 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
15 & Methyl 2-methylbutanoate & 777 & 0.00 & 0.16 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
16 & Ethyl bicarbonate & 804 & 0.11 & 0.99 & 0.04 & 0.00 & 0.27 & 0.06 & 1.10 & 0.00 & 0.00 & 0.00 & 0.00 \\
17 & Equyl acetate & 816 & 0.02 & 0.07 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
18 & Isobutyl butyrate & 843 & 0.01 & 0.13 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
19 & Ethyl 2-methylbutanoate & 850 & 0.00 & 0.33 & 0.00 & 0.00 & 0.00 & 0.51 & 0.00 & 0.00 & 0.00 & 0.00 \\
20 & Methyl (\(S\)-(+)-3-hydroxybutyraterate & 853 & 0.01 & 0.00 & 0.00 & 0.00 & 1.24 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
21 & 2-Methylbutyl acetate & 880 & 0.01 & 0.04 & 0.05 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
22 & Methyl hexanoate & 925 & 0.12 & 8.00 & 1.95 & 0.02 & 0.25 & 0.37 & 0.19 & 0.00 & 0.00 & 0.00 & 0.00 \\
23 & Ethyl 3-hydroxybutyraterate & 936 & 0.00 & 0.00 & 0.00 & 0.00 & 0.27 & 0.00 & 0.12 & 0.00 & 0.00 & 0.00 & 0.00 \\
24 & Ethyl hexanoate & 1000 & 2.17 & 4.65 & 0.79 & 0.11 & 9.91 & 10.89 & 18.54 & 0.00 & 0.00 & 0.00 & 0.00 \\
25 & Heyl acetate & 1014 & 12.68 & 0.82 & 4.66 & 0.00 & 0.63 & 0.76 & 1.52 & 0.00 & 0.00 & 0.00 & 0.00 \\
26 & \(\langle\)G\(\rangle\)-2-Heenyl acetate & 1016 & 13.70 & 1.15 & 10.76 & 0.00 & 0.73 & 0.75 & 0.50 & 0.00 & 0.00 & 0.00 & 0.00 \\
27 & \(\langle\)2\(\rangle\)-Heenyl acetate & 1020 & 1.52 & 0.00 & 1.82 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\ \hline \end{tabular}
\end{table}